Milling the apples

To maximize juice extraction you’ll need to break down the apples prior to pressing. Wine makers have got it easy – grapes give out juices with the lightest touch of a Frenchman’s toe – but apples require a bit more coaxing before they will part with theirs.

You’ll need to crush your apples down to the consistency of rough porridge before squeezing, and there are various methods by which you can achieve this, depending on your budget and the number of apples you have to process. For example, there are many apple mills or ‘scratters’ available to buy, ranging from small, hand-cranked mechanical ones to glorified garden shredders, specifically designed for dealing with juice-laden apples. However, for small batches of cider, using a wooden fencepost (or similar-sized piece of timber) to bash chopped up apples in a large tub makes a cheap and effective (if strenuous) option.