Apple Harvest & Processing – Making Organic Apple Cider Vinegar: Video

Beautiful red tree-ripened apples ready for processing into CoralTree Organic Apple Cider Vinegar

Autumn in New Zealand is time for picking the ripe organic apples. The apples are taken directly to Coral tree from the orchards to be juiced. These are the best tasting apples and have a high brix level.  

Freshly pressed apple juice is then left to be fermented to produce the best apple cider vinegar 

Hi, it’s Kim at CoralTree. Welcome back. We’re here at Apple Jack Orchards to harvest the apples and get them ready for the processing. Right at the moment, we’ve got these really cold nights and hot days; it’s the autumn time coming in. It’s what they call diurnal range, so when you get the cold nights and the hot days it’s triggering the apples to ripen, causing the coloring-up process as well as the sweetening process of the apples. At the moment, we’re still harvesting the early-season Royal Galas, but the Braeburns and Fujis are not very far away. We’ve been bringing them into the processing plant with the new machineries being set up now and working well with those early-season apples.

We’re still waiting for the later-season apples to start coming through and making sure that the machine is working really well with all of those, but we’re really impressed with everything that’s going so far. There’s some really nice fruit that’s coming through and in particular off one of the orchards, off the Apple Jack Orchard is some quite nice sweet fruit, so it’s got high brix levels. We’ve had that long, hot, dry summer, and it’s just really sweetened the fruit up and given some quite nice and tense fruit flavors.

What we are trying to do is get as many of the apples straight off the tree so that they are tree-ripened and then processing them as quickly as possible. As I mentioned in the earlier video, as soon as you pick something off the tree it’s removed from that life process and it’s starting to deteriorate. Although with apples you’ve still got a fairly large window of opportunity, you’ve got two or three weeks there to process their fruit, it’s nice to be able to process it straight off the tree and capture as much of that freshness as possible. It means then we can actually get the apples really, really ripe on the tree and be harvesting and juicing straight away so we’re getting that maximum fruity flavor coming through.

For me, it’s also part of that whole trying to understand the next stage that nature takes that fruit through. Nature is providing that fruit to the environment, but it’s also a built-in recycling process happening there, that nature will have those apples dropping off the tree and we’ll be naturally composting them back down into the environment anyhow. We are simply trying to take those apples at their premium time and bring those apples in through the processing plant and maximize that whole fermentation process that happens once those apples have been removed from the tree.

It’s looking like it’s going to be a good season. There’s good volumes around and it’s all happening, which is nice.

Video: Flowering & Diversity in the Organic Apple Orchard

An exclusive behind the scene look on how we manage to bottle sunshine and create the world’s best apple cider vinegar with the help of organically grown apples. The key components of our farming is based on biodynamic farming methods. It’s our innate philosophy that diversity results in resilience.

For more information on how we grow our delicious and world class apples plus information on CoralTree products do visit our YouTube Channel.

Make sure you leave a comment after watching the video. Your feedback is very important for us.



Hi. Welcome back. I’m Kim from CoralTree. We’re here on a small orchard block that’s on the outskirts of Otaki. I want to show you some of the diversity that’s happening here in our orchard. Come on through, and I’ll show you what’s going on. This time of year the apple trees are quite susceptible to a whole range of different problems. Normally the insect problems or fungal problems would be chemically controlled. We here have got the diversity of the animals through the system for a whole range of different reasons. It’s meat production, it’s egg production, but they’re also doing an incredible valuable asset to the orchard in helping to fertilize it and in particular in the next month or so helping the insect control here under the apple trees.

This is a Monty’s Surprise apple tree that we’ve got here growing. It’s one of the old Heritage variety of apples that we are trying to get that diversity back into the orchards. The Heritage apples will give us that resilience back again. We’ve got a lovely sunny day here today. The bees are out flying. They’re pollinating these flowers that are fully opened here. These are some flowers that petals have fallen, and the stamen have been pollinated. The key thing that nature is showing us is the diversity that she constantly produces. Each one of those little stamen are going to develop into a completely unique plant variety.

This is an old Monty’s Surprise that I’ve just kept in the chiller from last season, just to see how long it’s going to last. I’m just interested to see what it’s texture is still like. It’s obviously starting to deteriorate. This is one of the perks of being an organic grower. Just being able to see and observe nature’s formative processes happening, the 5 petals, the flower is still here in the flesh of the apple.

Thank you for watching. If you want any more information on Monty’s Surprise, the Heritage apples we’re growing here, check out the website, and stay tuned. We’ll be doing another video with some apples growing on some of the other blocks and leave any comments below. Thanks.