As the pressure is appled the jice pours out the sides of the bucket and into the pan underneath. This was near the end of the pressing, at first it really gushes out.
We pour the juice from that pan into the cooler through a strainer. In the past we have made make-shift strainer of cheesecloth, but this year we learned that Aunt Mary had preserved the old milk strainer that our folks used to use when Dad (and the boys) milked cows. We made small strainers of cheese cloth to put in the bottom of the strainer to remove any stray bits of apple, or leaves.
The "brew meister" checked each batch and made any necessary adjustments. His other job was to decide which apples to use in the beginning, so that we ended up with just the right taste. We keep a lot of little cups handy so everyone can taste and approve each batch, or have another taste, and another, and just a little more.....
Finally it is drained from the cooler into bottles for storage, serving, sharing, etc. Brian bought the bottles from a commercial bottler. You all come on over and have a taste!!!
Incredible! What a complex operation. And sooo many apples. I couldn't believe all of those pictures of apples! Wow! No wonder you're exhausted.
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