Local crop processing project FAA/apple and pear processing in kout na sumave 2016: Difference between revisions

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* glass jars with tops for jams, apple mash, compotes etc.  
* glass jars with tops for jams, apple mash, compotes etc.  
* filter, straining bags
* filter, straining bags
'''Equipment for analysis'''
* pH meter
* range of pipets and micropipets
* laboratory glass
* list of chemicals fallowing for example [http://www.cider.org.uk/acid_titration.html this manual]


===Budget&Support===
===Budget&Support===

Revision as of 11:55, 26 September 2016

Back to main page of the project (EN) / Zpět na hlavní stránku projektu (CZ)

Summary The aim of this phase of the project is to gather crops from around the village Kout na Šumavě and process them into a variety of high quality products. "Results of our efforts" will be distributed among the people involved, the village community and part of them among the people interested in the project who would like to support it (legal scheme has to be developed and applied). Aiming for fair distribution is crucial. Priority is to manage the project in a such way that the community see it as a positive activity and would like it to continue and develop in the years to come. Documentation based on the open source scheme and further promotion are important parts of this project.

Food Hacking Base Center (fhbc)

To run this project in an organized manner we need a base which we can use for multiple purposes. It will be place where we organize the project, collect and evaluate data and prepare it for presentation using small multimedia center. It will also serve as a storage for both equipment and tools which are going to be used during the harvest, processing and post-processing phases and harvested fruits and products which we make. Part of the processing phase will take place there - if we manage to get shredder, press and drier they will be located and run there. Sample taking and storing will be done at this location so will be the post-processing phase which includes fermentation of the juices for example.

Basic Requirements

  • size - 50 square meters (+-5x10 m) of usable place should be basic requirement, 100 square meters would be great!
  • electricity - 16 Amps with 220V converter
  • water - we need running drinkable water and drainage, stainless steel sink
  • Internet connection

Multimedia center

The multimedia center will serve as a core for organizing this project, transfer of the data to electronic version, processing of the data and sharing it online. Digital information like photos, audio and video will be all taken care of here.

  • 1-3x computers
  • 1x printer (multifunctional if possible)
  • wifi/Ethernet connection to Internet, local network
  • digital camera

Equipment&Tools

Here is list of equipment and tools suggested for the project, please have a look, comment and if you would like to contribute by something what we did not get yet please do so!

General Equipment and utilities

  • 3x shelving systems (approximately 2m wide, 2m high and 40-60cm deep)
  • 2x processing tables (240x60x100cm)
  • 1x community processing table (240x120x100cm)
  • 1-2x computer tables
  • sink to wash fruits and equipment

Equipment for harvest

  • 2x ladders (1x 3-4 and 1x 4-5m)
  • 1x stepladder
  • 3-4x baskets (10-15 l volume)
  • 4-6x hooks for baskets (to hang on the ladder)
  • 3x small cutters (to cut some apples off the tree)
  • 20x bags (can take 25-50 kg in apples weight)
  • 20-50x boxes for storage of fruits (10-20 kg capacity of each box)
  • 20-30x boxes for storage of fruits (5-10 kg, one layer of fruits only)
  • car to collect the harvested fruits

Equipment for processing and post-processing

  • "bath tub" for washing fruits
  • draining board for fruits after washing, so the fruit doesn't go to the boxes wet
  • shredder for apples and pears, probably DIY by us, small scale
  • press for apples and pears, probably DIY by us, small scale (15-30 kg pressing capacity)
  • dehydrator - to make dried apples and pears
  • packing machine - to pack dried apples and pears
  • blending vessel (up to 100 l) stainless steel - blending pressed juices
  • autoclave/sterilizer - for preserving the products and sterilizing the equipment
  • vessels to store the juice for "keeving"
  • incubator, DIY by us, for controlled fermentation
  • fermentation vessels approximately - 6x 10 l; 6x 20 l; 2x 50 l and 1-2x 100 l
  • crates for bottles - variety of types
  • glass bottles for both non fermented and fermented product, bottles glass&plastic with usual top and swing top
  • caps for bottles - variety of types depending on the type of bottles we get - beer style, screw type and also swing tops
  • glass jars with tops for jams, apple mash, compotes etc.
  • filter, straining bags

Equipment for analysis

  • pH meter
  • range of pipets and micropipets
  • laboratory glass
  • list of chemicals fallowing for example this manual

Budget&Support

Here we describe and suggest the ways how to get resources to make this project happen.

Crowdsourcing Campaign

Part of the resources necessary to make this happen will be gathered through crowdsourcing campaign, so for more info please check here.

Products

This section is dedicated to the variety of products which we want to make.

  • apple and pear juice
  • dried apples and pears
  • cider and perry
  • compote
  • "apple mash"
  • apple vinegar
  • calvados (legally produced by distillery)

Apple and pear juice

Especially apple juice is going to be by the quantity the main product, even if only temporarily, of this project. If we want to be able to make our own juice we need to be able to wash the apples after harvesting, store them, shred them and press them collecting the resulting juice into vessels. If cooled down the fresh juice will last for up to few days. If we plan to preserve it for longer we need some sterilization equipment like autoclave or some "pasteurization" system. Variety of more or less questionable chemical substances may be used to help the process of preservation. Part of harvest's shredding and pressing are planed to be done in a commercial well equipped facility which will may result in product usable for commercial distribution.

This year it is the first time when we are going to be harvesting and pressing the juices. One part of the project is to make small amounts of juices resulting in just few hundreds milliliters to few liters collected. This will allow us for experimenting like for example making and comparing juice from each apple variety, taking samples from juices collected and use them both for tasting but also for chemical analysis - sugar contents, nutrition content etc. Also blending experiments should be done aiming for few to several liters batches of both non alcoholic juice but also for cider and distillate making. We may be able to process those amounts of apples and juice by using standard kitchen food processor with shredding and blending capacity and some small size DIY or bought press (like 10 l/kg of shredded apples capacity). For larger quantities of apples when we need to be collecting several to several tenths of liters per pressing in a quite efficient way (more than 60% pressing efficiency) we need proper shredder and bigger size press.

Equipment needed:

  • bathtub and sink for washing the fruits
  • food processor (with shredding and blending capacity)
  • apple shredder - larger size
  • apple press - small size, up to 10 l/kg of shredded apples per pressing
  • apple press - larger size, from 20 l/kg of shredded apples per pressing
  • fridge
  • autoclave or pasteurization device
  • crates and bottles
  • laboratory equipment for collecting and storing the samples

Cider

Apples contain by themselves up to 5x10(4) cells per gram of yeast microflora, spontaneous fermentation will therefore commence within a few hours if the temperature of the juice is above 10°C (Beech 1993). In a traditional cider fermentation no yeast or sulphite is added and the first few days are dominated by the non-Saccharomyces species such as Kloeckera apiculata and Metschnikowia pulcherrima. They multiply fast producing considerable amounts of gas and alcohol, generating also distinctive range of flavours, characterised by ethyl acetate, butyrate and related esters. When the alcohol rises to 2-4%, these species begin to die out succeeded by Saccharomyces uvarum (Lea online source). If sulphur dioxide is added to the initial juice, the non-Saccharomyces yeasts and most bacteria are suppressed or killed. This results in multiplication of Saccharomyces species after a lag phase of several days. The fermentation continues towards dryness with a more homogeneous and benign microflora than in the case of an unsulphited juice. Secondary infection by film yeasts and acetifying bacteria is also less likely. In commercial production after using sulphite a mixed inoculum of S. uvarum and S. bayanus is often used, with the first yeast providing a quick start and the later coping better with the fermentation to dryness of the high alcohol bases which are now common throughout the industry. Malo-lactic fermentation is occurring in traditional ciders very frequent, it seems to be a result of heterofermentative coccus Leuconostoc oenos, however other Lactobacillus species may be also present (Beech and Carr 1977, Carr 1983, 1987, Salih et al 1988).

Legal production and sale of products

Terms&Schemes

"Prodej ze dvora"/"Sale from the yard" - legal way of selling products by primary producers to the end consumers, either directly from the production place/property, at the local markets or through the "local" small shop which is supplying directly the end customer.

"Pěstitelské pálení"/"Growers distillation" is a service of a designated "grower distillery" to make distillate from fruits harvested by a "small grower," producing fruit distillate. The consumer tax is half compared to other types of alcohol, max amount of alcohol produced in this way per "household" is 60 l of 50% alc/vol (abv) (30 l of 100% abv). Trees/bushes used for production has to be reported and are often checked by the legal authority (customs).

Things to take care off

There is variety of things which need to be taken care off before, during and after the project, we will try to list them here and add notes for their planning.

  • Electricity connection - we should be stationed at formal pub called "Korbelka", which has electricity connection, therefore we need just to reconnect. In Czech Republic the connecting to electricity should be done within one working week, not sure about the price of getting connected and monthly payments, there may be a need for deposit of unknown value, we need to investigate on that.
  • Connection to fresh water supply and drainage. Our venue has both, again we will need to check procedures for reconnection, time needed and of course fees.
  • Internet connection. We need to check if there is free wifi in the village (I think there is and our venue is part of the "village hall") , if not we need to find solution how to get temporarily connected. We may investigate some mobile type of Internet connection like the "egg" etc. One option is LTE connection, example of a device is here.
  • Disposal of organic "apple" debris after crashing and pressing the apples. We may have hundreds of kilos of waste which needs to taken care off, therefore discussing this in advance with the village officials, or some local farmer is important.

Resources

Links

The Wittenham Hill Cider Portal by Andrew Lea is a great source of high quality information from senior and well respected cider maker (PS - pay attention to the way how the texts are written, it is a joy just reading it for the English itself).

Literature

Beech F.W. and Carr J.G. (1977) Cider and Perry. In Economic Microbiology Vol 1. 'Alcoholic Beverages'. Rose A.H. (ed). Academic Press, London. pp 139-313.

Beech F.W. (1993) Yeasts in Cider Making. In The Yeasts (2nd edn.) Vol 5. 'Yeast Technology'. Rose A.H. and Harrison J.S. (eds). Academic Press, London. pp 169 - 213.

Carr J.G. (1983) Microbes I have known. J. Appl. Bacteriol. 55 383 - 401

Carr J.G. (1987) Microbiology of Wines and Ciders. In Essays in Agricultural and Food Microbiology Norris J.R. and Pettipher G.L. (eds). John Wiley and Sons, London. pp 291 - 307

Salih A.G., Drilleau J-F, Cavin F.F., Divies C. and Bourgeois C.M. (1988). A survey of microbiological aspects of cider making. J. Inst. Brewing94 5 - 8.