In all our years of picking up windfalls at the orchard I've never seen a worse crop of apples. We gather them and then bring them home, then each apple is individually washed in soapy water and rinsed. This is not an organic orchard and windfalls can pick up soil borne pathogens. Better safe than sorry. There was so much worm damage and core rot, we probably threw out almost half of what we brought home, but if you want a decent end product you have to start with decent apples.
The apples are dumped into the holding area and then pushed into the chute which carries them up to the grinder.
The belt and pulley system that powers this machine.
The pumice is let down from that hanging bag and caught by big wooden trays lined with canvas. They are stacked layer upon layer until all of the apples are contained therein.
Once the stack of trays is full they are "driven" (see the wheels?) to the middle section.
The trays are lifted up until they hit the top and the squeezing begins.
The cider runs into a holding tank and then you fill your jugs from the spigots.
The spent pumice is dumped into this room after pressing, local farmers shovel it up and fatten hogs with it. The room had been recently cleaned out, but the pile still reached above my waist.
We got 21 gallons from 10 4 or 5 gallon buckets. That's a pretty typical yield.
The bill? $14.70, the lion's share of which was the cost of the jugs.