For some reason, I am snowed under with apples from the orchard by the river Dee this year. This week I brought in two 25 litre buckets of apples. I could easily bring in another twenty if I had the time and energy to process them all and enough bottles to store the juice in.
First the apples go through a scratter not once but twice. By this stage juice is already flowing.
Then the pulp goes into the press. What you see below is the apples from one bucket, scratted and now all fitting into one pressing
The net result is about six litres of juice, enough to enjoy a couple of glasses for tasting and then to fill six bottles which will store for up to a year in a cool dark place such as my black Ulster heart or, more plausibly, the larder.
This is not the colour of commercial apple juice. I guess it is processed more and has chemicals chucked in but it tastes great.The target is now to make another six litres a day for at least another week.