Hi Tim

We minced our windfalls last year (using a pulpmaster, which is just a blade that fits unto an electric drill and a bucket) - and ended up making 96 pints of cider of varying quality.  We had a cider making day, with a few friends - cutting, mincing and pressing takes a lot of man-power.  I am happy to report that during the cider drinking evenings which followed a few months later no-one died from cyanide poisoning, although as the cider tasted fairly benign and was at least 7.7% it might have been a good idea to make a will before drinking too much.

Have fun with the cider making (and drinking )

Wendy,

I also have only heard of adding 1 tbsp. lemon juice (citric acid) to the pressed juice to avoid oxidation.

Also some good info here on the apple juice process.

But, just watched episode 2 of the programme on E Numbers tonight on BBC 2, which covered the problem of apple discoloration. You might want to check it out on iPlayer. Didn't answer your question directly but was one of the most fascinating programmes I have seen in a while.

Paul