I think in the UK, the results of that second pressing were made into something called 'ciderkin' - which was a less-alcoholic drink, for children.

You have a much better method than shown in this video, in my opinion. I use a Kitchenaid mixer with the vegetable shredder attachment to shred my apples. Still a lot of work! I like an idea I've seen for using a dedicated disposal unit with a repurposed motor that can stand up to continuous operation without overheating.

pierre5325 Where in NM? I live in Alb. Do grafting and have started growing a few trees in Costilla and Taos.

you think the printing press is more important?

LOL😂 Barry.

I started doing it that way later - it wasn't easy to do this because of the size of my cloths, so I cut them down by one third - it's much easier to build a nice straight, even cheese now.

We've got two worm bins - this stuff composted quite well, although it is a little wet and so has a tendency to compact and then decay anaerobicaly - if my press was more powerful, the pomace would be drier. Best compomise seems to be to mix it with last season's oak leaves, or chipping from my woodworking projects - the mixture composts quicker than either component on on its own.

Yes. Hard cider is the only meaning of the term 'cider' where I come from. I've also pressed pears, blackberries, grapes and elderberries in this little press

They're just plastic chopping boards from a cheap kitchenware shop - I cut slots in them with a spade drill and scroll saw to assist with drainage

I did that with one batch that I peeled and cored (not too keen about eating large quantities of apple seeds) - I dried the remaining pulp to make a sort of fruit leather - it was pretty bland tasting though; a lot of the flavour is in the juice

Just wine yeast, but even that's not always necessary - apples have natural yeasts on their skins. If you press apples and do nothing, you get cider.

You would rather use something to deactivate the yeast naturally occuring in the apple. Use activated wine yeast paired with 7-10 days of fermenting. Stir out the carbon dioxide, put into second fermentation jar, and give 3 days. Bottle and enjoy

We just wash the cloth in the washing machine, but without any washing powder - so like a really thorough rinse. The press could probably be used for pressing cheese, but I don't think it would work for herbs or nuts

The press plates are just plastic cutting boards that I got from a kitchen store - I cut slots in them with a drill and saw. The cloths are cotton canvas that I bought off the roll and hemmed. Any kind of cloth that is strong, non-stretchy and fairly open weave will work

thank you!

it's in about 16 comments above =D 'They were just cheap chopping boards from Wilkinson - one pound each. I drilled holes in them, then cut between the holes with an electric saw.'

+Elwia Duposzewska The cloths are just strong cotton fabric. - anything that doesn't stretch too much should work. When I have finished pressing, I wash the cloths in the washing machine, but without adding any washing powder or fabric conditioner (the scent would stay on the cloths and spoil the next batch of juice)

Artem Smirnov It is necessary to release more of the juice

It's just a light cotton canvas. Anything that is clean, relatively porous, and non-stretchy will work. If you're thinking of making one of these, make it taller than I did - I ended up switching the scissor jack to a bottle jack, and it takes up more space inside the press.

I made several batches of cider - some using wine yeast, but the best one was made from feral apples and fermented on the wild yeasts that occur naturally on the skins of the apples - this is a bit of a gamble, as it can be easily ruined by other wild micro organisms, but it paid off. No idea on the ABV as I didn't measure, but it fermented down to a pale, crystal-clear, bone-dry cider that, by my subjective judgment, was somewhere around 8% alcohol

AtomicShrimp how often would you say that the cider goes bad rather than fermenting as desired? I've heard that theres a 25% chance of it spoiling when fermenting naturally. Is that at all accurate?

Isamu T not sure. I think it was about 15kg

That should work OK - it might just take a long time to produce enough juice to make a batch of cider with a typical juicer.

Many juicers will allow too much air to come in contact with the juice, causing oxidation. Not to pick this guy apart, but the cuisinart he used probably allowed too much air contact. This is where an old style scratter will chop the apples without whipping up any froth. The frothiness introduced is a source of oxidation, that is to be a avoided. One advantage of an old style press is the ability to make LOADS of juice/cider. For some, making many gallons at one time is the way to go.

There's no arsenic

They were just cheap chopping boards from Wilkinson - one pound each. I drilled holes in them, then cut between the holes with an electric saw.

AWWW, Homemade trays, very good. Didn't see that as homemade for some reason. Like the design of your press. Good work.

+Fruchtweine selber machen i'd love to see you guys do 100 liters appelcider, i recently went in to your channel to see. But i have a hard time to understand german :( but if you guys could do a video where you speak english you sure would have a subscriber and a like :D ! Salutes from sweden.

+Obione cannobe OK. The solution for the future coud bi to make videos with english and german subtitles (KZfaq-tools). Maybe it works. One problem - my englisch isn't very good. Many greetings

+Fruchtweine selber machen it's all good, you could also do a video in your language, but text it with english. I guess that's much easier for you guys and i would be able to understand :D, you could use google translate to help with texting! I look forward to see a video. in the meantime i will try to learn german!

Fine, that you try to learn german :) and i learn more english.

The best batch of cider from the season when I made this video was made from a diverse mixture of apples including a lot of small feral apples (trees that have grown wild from discarded apple cores) I picked from trees in hedgerows and parks. Good cider needs a bit of tannin for flavour - apples with deep red skins often have this in abundance.

@@AtomicShrimp Feral applies scary world you live in?

It depends a lot on ambient temperature. I just keep going until it stops. Usually only a few weeks

For the juice that I intended to drink as just apple juice, I stored it in the fridge; for juice to be made into cider, it's just left at room temperature and (of all goes well) it ferments until all the sugar becomes alcohol

@@AtomicShrimp is there anyway to preserve the apple juice like they do in stores?

Sure - a friend of mine who owns a small orchard preserves apple juice - he puts it in glass bottles and heats them in a water bath to pasteurise the juice

@@AtomicShrimp ty

Why did you do a thing you did?

@@AtomicShrimp ? I don't understand your question?

@@theresazelazny7445 just 'why didn't you do it a different way?' questions. They seldom have a satisfying answer.

Donald Culley there's no music in this video at all

@@AtomicShrimp I'd love to hear your reply, but I can't read it because the font you used is all wobbly and faded

Maybe - my experience of juicers is that they don't seem to be built for high volume, so it might take a long time

@@AtomicShrimp Of course wasn't thinking, lot of apples for gallon of juice

A catering grade juicer might handle it

By the time the jack is in place, there isn't a lot of space left for the apples. If I started this project again, I would make the whole thing taller so that more layers of apple could be stacked in there - the jack only has a limited travel, but it's possible to press, release the pressure and add a spacer block, then press again, etc.

That naturally target cancer cells in the body - one of nature's gifts.

What a coincidence that your name is Holz!

kitchen scale juicers are nowhere near as efficient at extraction as a press - I pressed about 50 gallons of juice with this press in total last year. The apple grinder is the bit I need to improve on

What a stupid comment. Little bit of juice? You're obviously extremely lazy and aren't willing to put forth any kind of effort for anything. This very resourceful man made apple juice in the best and most efficient way possible. Solar power and battery banks? HAHAHA!

mellotron No reason to not be polite

You realize that juice is different than cider

It's stained by the juice of previous pressings

According to you, the Apple after it bites off,in a minute, also becomes dirty,very dirty ???