News Archives - Page 2 of 5

Diving Hard Core into the Cider Business

19 September 2019

Scaling Up!

You have decided to jump in with both feet into your lifelong passion for cider and turn it into a business. You knew it was going to be a substantial amount of work, but no one had prepared you for navigating equipment logistics, production, and operations management! Maybe you’ve started with a rack and cloth method or home brewing but you’re ready to take it to the next level of commercial cider production. Here’s where we enter, as we’ve been there too. In fact, we started a mobile juicing unit traveling to orchards all over the Okanagan so we know just how much work is involved with pressing the fruit. So much so, that we decided to help other cider makers and orchards with their processes and providing the cider making equipment using what we learned on our journey.

How A Destoner Changed The Face of A Distillery

20 August 2019

Ever wondered what life looks like after purchasing equipment, like a De Stoner, from Juicing.Systems? Look no further as we interview Robin Felder from Monte Piccolo and his journey of fruit distilling and introducing a brand new unique line of Varietal Gins™.

Located not far from Monticello in the picturesque foothills of the Blue Ridge Mountains, Monte Piccolo Farm and Distillery is the newest distillery to open its tasting room showcasing Eau-De-Vie fruit brandies made with a Kreuzmayr De-Stoner.

Monte Piccolo means “tiny mountain” in Italian. The name is referring to its relative size when compared to Monte Cello (small mountain) where the United States third president, Thomas Jefferson, built a home in Virginia which is referred to as Monticello. The initial fruit orchards were started in 2003 with the planting of apple, apricot, and Burford pear orchards. Monte Piccolo Distillery was started in 2009 and completed in 2017.

This is where the idealistic scene of brandy making ends.

Smart Start To Your Season

29 July 2019

It’s the beginning of the season and excitement is in the air. There is lots to prepare so we thought we’d take a moment to remind you that your Kreuzmayr machines need a little love too. Waking up after months of winter hibernation is tough on anybody! Starting up and running your machines with our smart start guide before production is crucial to ensure your equipment operates properly. If there is anything that needs special attention then you can let us know about it before it becomes a huge problem! To make this job a bit easier, we’ve broken it into different machinery parts and what to look for.

Check out your Smart Start Guide below!

Does a belt press create more sediment than other methods?

28 May 2019

Does a belt press create more sediment than other pressing methods?

Patrick lives and works on acreage that he purchased in 2015 with an existing orchard. After a season of selling his apples at the local farmers market, he was looking for more ways to boost his income. The Gala apple variety that he grows is a good variety for being pressed. The juice comes straight from the orchard so Patrick doesn’t mind a bit of sediment in his juice as it is a naturally occurring byproduct.

Why do your presses have continuous water usage as the press runs and why can I not recycle it?

8 April 2019

This is part two of a three part series of articles addressing questions, myths, and misconceptions in processing fruit with a belt press.

Read the first article here

Q: My press doesn’t use water: Why do your presses have continuous water usage as the press runs and why can I not recycle it?

Let’s start by talking about how much water our presses use:

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