Golden juice

from Schwazer gardens


"Apple juice sommelier"


It is also dramatic what happens there. For the fruits anyway. For them, it gets narrower and narrower in the course of this procedure. The pressure between rollers and net increases inexorably and what was once a proud, beautiful fruit - whether apple, pear or grape - is mercilessly transformed in this machine to a mushy something, a "Baatz". But that is only one end of this story. The other end, the beautiful, tastes delicious, is extremely healthy and honors the fruit for a long time with each sip. "The juice from their own fruits is again appreciated more. That has gained enormously in recent years, "Walter Kreidl knows. The proud joy with which the fruits were first brought to the Schwazer fruit press in large baskets, to be taken home after being transformed into bottles, has something to it. "It's nice," says Walter. And it tastes good.

Walter Kreidl is chairman of the fruit and horticultural club Schwaz. Many years already. "I came to it like the virgin to the child," he says with a smile. The club had been looking for a chairman. "And my wife, Agnes, said: You do that." How could he have said no? That was over 15 years ago and one of the first actions of the then new club board to breathe new life into fruit presses.

The elegant way
"There was an old press back then. That was in the building below, but there we had little space, "says Walter. "By chance, we have learned from the old Schupfen at the sisters above." At the sisters above means translated, in the monastery of the Tertiary Sisters or just "Fuggerhaus" in Ludwig-Penz-Strasse 21 in Schwaz. The space has been expanded, tiled and designed so that it can always be kept clean. That done, the members of the association installed the fruit press in their new home ... and started quickly: "We have made this primarily for the members, because some have much fruit - some more, some less."

Whether more or less: The days of a summer apple, for example, are counted quite quickly. Within three weeks, he and his siblings should be consumed or processed. Otherwise they are gone. The successful harvesting Schwazern remain - like all Sommerapfelliebhabern of the world - few possibilities to use this short period of time. Eat as many apples as soon as possible or enjoy them for weeks on cakes or in swirls. However, both variants have their pitfalls, whether in the intestine or on the hips. To applesauce they can be processed or otherwise ingested. Yes, there are already ways to extend the half-life of an apple. But none is so elegant and no one gets the apple as fresh as the pressing. For only tetrapack-experienced juice lovers surprising, that can be pressed from a kilo of apples about 0.6 to 0.7 liters of juice. Walter: "You would not mean that, if you eat an apple, right."

With a so-called jaw press, Walter and his team initially tackled the fruit. A tedious procedure was: packing the apples in cloths, squeezing, unpacking, repacking, pressing - and washing the towels every night so that the next day everything was clean again. In 2010, the club bought the belt press and Walter explains: "It's easier and works like a road roller that compacts the asphalt." Inexorable just. "Down the juice runs into a tub and comes through the centrifuge, the heavy particles go outside," said the chairman. The golden juice - the aim of the whole procedure - is bottled, must in a vat or barrel. On a small hand press, schoolchildren can regularly work on their own and then drink their juice. "That's always nice," says Walter, who also notes: "Depending on how the summer is, every year between 20,000 and 70,000 liters of juice are pressed."

Apple juice


Walter Kreidl

Pears have to be crisp
Of course, it's not just apples that the fruit press elicits from the juice. Even grapes have their last big appearance in the Fuggerhaus. Or pears. "For pears, it is important that they are crisp," Walter points out that floury pears are difficult or even not suitable. The variety of Schwazer juices is enormous anyway. No wonder considering all the varieties that are cultivated and cared for in the gardens: "We have many good varieties in Schwaz, not narrative modern, but also older trees that have been there for 30 to 40 years."

The fact that 70,000 liters of juice leave the Fuggerhaus from the end of August - at harvest time - is not only due to the fact that the fruit press is there for everyone, including "non-residents", but not least because of the huge influx of people the orchard and gardening association has experienced in recent years. At the beginning of his chairmanship, the club had just under 150 members, today there are more than 600. "I'm very pleased," says Walter on behalf of the club team, which has its hands full in the "juice time" to organize the press times like the machine itself. The fruit press, targeted tree action and much education or support in the tree care contributed to the fact that more and more Schwazer more and more fun with more and more trees have.


Liters of juice can be pressed out of about a kilo of apples

From the Fall to the orb
Apple trees are also gorgeous, whether in spring, when their scent attracts bees and their flowering between white and light pink flowers delight the eye, or just when the fruits develop in the course of summer and autumn bulging and colorful boughs. No other fruit is as symbolic as the apple. From the Fall of Man in Paradise to the apple as the companion of goddesses of love or the fertility god Dionysus, to the orb of the Reich as a symbol of power - since the Stone Age he developed with the people who knew how to honor this fruit. Also in Schwaz, where a connoisseurship has long since developed around the fruit press. "It's interesting to know where everything tastes," says Walter. The varietal Golden Delicious juice, for example, is mild and light and also suitable for people with a sensitive stomach: "The Boskoop, on the other hand, has a strong sharpness, is darker, because it has more acid and oxidizes more." A wonderful fruit ...


The fruit press of the fruit and horticultural club Schwaz begins to "work" from the end of August. The seat is located in the Fuggerhaus, Ludwig Penz-Straße 21, Presstermine will be given under the number +43 (0) 680/1273748 .

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