Mike's photos for this bit are a bit baffling - I can't quite follow what is going on - but I'll share them anyway and maybe it will make more sense to those of you more familiar with this kind of thing.
The press and it's operator, Alan
The press forces the juice from the fruit and the leftover dry apple - pomace - is saved for cattle feed
Pomace - what is left when the juice is pressed from the apples
Meanwhile the juice is piped into storage tanks, ready for the magic of cider making to begin...
Storage tanks
Fermenting juice
The pressing season is now well underway, but still plenty to go - the different varieties of cider apples mature at different times throughout the season, and Mike will pressing right up to December. So plenty more opportunity for more photos - and he tells me he has filmed an apple delivery - just the 30 tonnes (!) - so I'll try and share that next time.
