page_title: Cider mill
section_title: Pressing
hierarchical_section_title: Cider mill / Operation / Pressing
caption_attribution_description: The remains of the cider press in Rothenburg, GermanyApple pressings
context_page_description: A cider mill, also known as a cidery, is the location and equipment used to crush apples into apple juice for use in making apple cider, hard cider, applejack, apple wine, pectin and other products derived from apples. More specifically, it refers to a device used to crush or grind apples as part of the overall juice production.
  The mills used to manufacture, ferment, store, and ship juice products are usually located near apple orchards. Historically, the types of structure and machinery have varied greatly — including horse powered, water driven, and machine operated mills. The presses can be fixed or portable.
  Cider mills were subject to legal proceedings in New York state in the 1800s over whether they were "fixed to freeholds" and other cases addressing legal designation as to what kind of property a cider mill is.
context_section_description: After the apples have been ground into pomace, the pomace must be squeezed to extract the juice. This is done in a device called a cider press, which like the cider mill, takes various forms.
  One form is a large horse-operated lever press or screw press. This method was common in Britain, Jersey, and northern France, as well as the United States. This form involves either of two methods to hold the loose pomace in place as it is pressed. The first is to use alternating layers of straw and pomace, creating a mixture known as "cheese". The other is to wrap the pomace in cloth. The German tradition used smaller, hand-operated lever presses in the same manner.
  An alternate form is the "hand press" (sometimes called a "Continental Press" in England), a small screw-press operated by hand. These presses dispense with the various methods of covering the pomace, and instead use a container made of wooden staves.
  By the turn of the 20th century, hydraulic presses had begun to be introduced.
  After the juices had been extracted, the leftover pressings are variously known as "math", "cake", "powz", "mure" or simply "pommage".  It might either be watered and pressed again to produce a weak cider known as ciderkin, or when still fresh, used as animal feed.
caption: Apple pressings
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