1-Fresh apples are picked into 18 bushel bins and brought into the Cider Mill.
4-Here the Hydrolic press excerts approximatly 50,000 lbs pressure to squeeze the juice from the apples.
The juice is then pumped to a refrigerated holding tank until a good blend is achieved.
2-The apples are then washed and sent to the Grinder. The apples are ground into a liquid slush, where it is pumped through a tube
to the press area.
5-The Apple juice is the pumped through a flash pasteurizer to assure a safe product.
3-The press operator then pumps the apples on to a large cloth . When the cloth is full, he will fold the cloth over the apples and place a board on top. He will repeat this for about 10 layers and then push the layers under the press.
6-The juice is then sent to the bottler where it is jugged and chilled. No preservatives are used and the juice is as close to natural as possible.