Apple juice and sweet fruit juice

In southern Germany the term sweet fruit juice is used to refer to freshly pressed apple juice that has hardly begun to ferment, or not at all. In fact a very slight fermentation is even usually deliberately allowed because it improves the flavour. Often in autumn after the harvest, the sweet juice or new wine is enjoyed together with Swabian onion pie.

To better understand what we are talking about, we use apple juice when it contains no alcohol and sweet juice if it contains only a little alcohol. With Speidel, both are possible, depending on your taste.

If you do not want the apple juice to ferment, you have to heat it. The juice can be heated with the flat immersion heater element and stored in the airtight Speidel juice container. ThIs way, the naturally pure apple juice keeps for months and is always fresh.

With the pressure cask, sweet fruit juice can be prepared containing very little alcohol. If the barrel is pressurized with carbon dioxide immediately after filling, only a limited secondary fermentation takes place. If no carbon dioxide is added, the natural fermentation gradually creates more and more pressure and eventually stops fermentation. The flavor of the beverage produced in this way can almost be compared with that of cider. In southern Germany the term sweet fruit juice is used to refer to freshly pressed apple juice that has hardly begun to ferment, or not at all. In fact a very slight fermentation is even usually deliberately allowed because it improves the flavour. Often in autumn after the harvest, the sweet juice or new wine is enjoyed together with Swabian onion pie.