Vesterhavsmost monastery
Here in the monastery we make Vesterhavs most.
We press our own apples for the good applesauce and fill it all in bottles.
All the apples are cold-pressed and pasteurized before the must is bottled.
The fruit for the monastery
The apples hang on the trees until they are fully ripe and have the right taste and sweetness.
We pick the apples just before they are driven through the orchard in the autumn. Here we try to hit the all-natural good taste of each apple variety.
If the autumn is warm, we cool the apples to 6 degrees, so the quality is at its best. We call this type of must cold-pressed and there can be up to 8% dry matter in the must.
It is all made on our farm near Ringkøbing in West Jutland
The monastery grates and washes
Here, the apples come from the orchard and are washed before being grated into pieces. in a kind of oversized grater.
this is also where the last check of the apples takes place. Before they are washed and slide in the elevator and are grated.
Juice the juicer
Here the juice from the grated apples is squeezed out. It is done in a high-performance belt press.
It all runs fast, and in a closed system, that way the must doesn't have time to oxidize, that way we get the different colors of the apple varieties. The picture shows the red must from the Rosette apple.
The filling plant
All West Sea must is pasteurized and bottled. This happens quickly to preserve the good and fresh taste of the apples.
The capacity is 4000 bottles 0.75 l bottles per day, if there is too much pressure, 5500 bottles can be produced per day.