Autumn. Apples harvested. Press stands in the barn: oak frame, cast iron screw, slatted wooden basket. Load apples, turn screw — juice flows.
Process
1. Wash apples in trough. 2. Crush in grinder (also hand-powered — cast iron rollers). 3. Load pomace into press. 4. Turn screw — slowly, evenly. Too fast = pomace squeezes through slats. 5. Filter juice through cheesecloth. 6. Pour into bottles.
Cider
Fresh — on the table. Fermented (hard cider) — in the cellar. Amish don't drink alcohol, but cider at 2-3% is 'apple juice that sat a while.' The line is thin.