How does a cider press work?
A cider press squeezes juice out of milled apple pulp. In a traditional batch press, the pulp is built into a stack (a "cheese") of layers separated by cloths and slats, and a screw or hydraulic pump applies pressure so the juice drains into a tray. Large factories also use piston, bladder and continuous belt presses.
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Step 1: milling
Whole apples give little juice, so they are milled first. Historically, apples were crushed in a circular stone trough by a horse-drawn stone wheel; scratcher or grater mills, with a wheel of knives or graters turning against a fixed surface, became popular in the late 1800s and are the basis of modern high-speed mills. [1] Rotten and damaged fruit is removed and the apples are washed before milling. [1]
Step 2: pressing
| Press type | How it works | Where it is used |
|---|---|---|
| Batch (rack and cloth) press | Pulp is built into a "cheese" of thin layers; slats (once straw) make drainage channels; a screw or hydraulic pump applies pressure | Small and large cideries; hand-screw versions for home use |
| Piston press | A steel cylinder with flexible drainage channels is filled with pulp and gradually compressed | Large cider factories |
| Bladder press | Designed for apple juice extraction | Large cider factories |
| Continuous (belt) press | Pulp is fed between two woven belts; less labour, but lower extraction | Large juice and cider factories |
Source: [1]. Rice hulls and enzymes are sometimes added to the pulp to increase extraction. [1]
The University of Tennessee Extension sorts presses by scale: small hand-operated presses "work well when only a few gallons of cider are being made", commercial producers may use "a rack and cloth or a squeezebox press", and larger operations a continuous press, which "has more capacity and requires fewer people to run it". [2]
Step 3: what comes out
The juice runs into a tray and on to the fermenting vessel; PNW 621 expects 650–850 litres per ton. [1] The squeezed pulp is called pomace. [1] The juice is then tested and fermented, as described in how to make cider at home and the guide on how cider is made.
What should I look for in a home press?
- Materials. PNW 621 recommends food-grade stainless steel and avoiding most other metals in contact with juice. [1]
- Easy cleaning. Cleanability and sanitation are critical in choosing equipment. [1]
- A mill. Some small home presses combine a mill and press. [1]
- Racks and cloths. Penn State Extension advises press racks "made only of food-grade plastic or hardwood properly coated with paraffin or food-approved coating" and "filter cloths specifically designed for cider pressing". [3]
Many cider houses show their press to visitors; see what is a cidery.
Related answers: how many apples for a gallon · how to make cider at home
Find it on Cider Radar
- Find cider makers near you in Cider Radar and visit one at pressing time.
- Guide: what is cider? · Glossary: cider house
- Open the map: app.ciderradar.com · iPhone · Android
Cider, perry, calvados and pommeau are alcoholic drinks. Enjoy responsibly and follow the legal drinking age where you live.
Questions
Do I need to crush apples before pressing?
What is pomace?
The squeezed pulp left after pressing. PNW 621 says it can be composted or mixed into animal feed. [1]
How much juice does a press give?
PNW 621 gives 650–850 litres per ton of apples. [1] See how many apples for a gallon of cider.
Sources
- Hard Cider Production & Orchard Management in the Pacific Northwest (PNW 621) — Washington State University, Oregon State University and University of Idaho Extension
- Home Apple Cider Production (SP307-O) — University of Tennessee Agricultural Extension Service
- Guidelines for Producing Unpasteurized Cider in Pennsylvania — Penn State Extension