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At Bredängs musteri and cider brewery, the production of apple must is certified food craftsmanship, which means, for example, that each apple's unique properties control how we press. Different apples require different hard pressures to get out the best must. We'd rather push a little softer and get a higher quality of the must than push harder and get out more, but worse must. Small scale is important to us and we do must using the same methods as when I started musting for hobby use over 10 years ago with a home-built equipment. Only difference is that the machines are a bit bigger and more efficient with better working environment. Apple must is not a homogeneous product that tastes the same. Neither from manufacturer to manufacturer nor from pressing to pressing. You can think that apple must is like a (non-alcoholic) wine, the taste depends on where the apple has grown and how it is processed in the whole process until bottled. We are working to make you better understand the variations in the must and assess each squeeze.
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At Bredängs musteri and cider brewery, the production of apple must is certified food craftsmanship, which means, for example, that each apple's unique properties control how we press. Different apples require different hard pressures to get out the best must. We'd rather push a little softer and get a higher quality of the must than push harder and get out more, but worse must. Small scale is important to us and we do must using the same methods as when I started musting for hobby use over 10 years ago with a home-built equipment. Only difference is that the machines are a bit bigger and more efficient with better working environment. Apple must is not a homogeneous product that tastes the same. Neither from manufacturer to manufacturer nor from pressing to pressing. You can think that apple must is like a (non-alcoholic) wine, the taste depends on where the apple has grown and how it is processed in the whole process until bottled. We are working to make you better understand the variations in the must and assess each squeeze.
