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pressing small amounts, you can use a large colander or
sieve that is strong enough to support the heavy weights that
need to be placed on top. Another idea is to squeeze the
apples between two flat squares of clean, untreated wood,
using four "C" clamps to create pressure.
When you are ready to get down to business, start with
cleanliness. Wash and sanitize all equipment—the
food processor, buckets, cheesecloth, cider-collecting
jugs, storage containers and your hands. Use glass,
plastic or stainless steel containers and equipment,
since using equipment made from metals, such as aluminum,
will impart a metallic flavor to the juice.
Wash the fruit thoroughly and cut out any damaged bits
of otherwise sound apples. Discard any that are rotten
or moldy. If you are using a food processor for grinding,
it's easier on the machine if you cut and core the apples
first.
Grind the apples finely (the finer the grind, the more
juice extracted) and load the pomace into a dampened
press bag. Weight down, press or squeeze the pomace,
so that the juice flows out. And there you have it—freshly
pressed, sweet apple cider.
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