Encouraged by Lady Nightingale, I made a demijohn’s worth of pure Bramley juice. It’s sharp, understandably, but not by any means tart; and there’s plenty of fruit sugar in it.
The juice needs standing and filtering in quite a different way from that from other apples; but as you can see, given time it clears beautifully: the photo below is of juice pasteurised yesterday on the wood burner.
…Re-purposed bottles, of course!
