If you have apples that are too soft and produce a puree/slurry try the suggestion I made in the thread on Ice pears. Liquids tend not to compress and if there is nothing to channel the juice what is there in large quantity cannot be extracted, you need a binder to form channels and provide solidity. When I have used the technique with pears I have got very high juice yields.
Michael Cobb
--
--
Visit our website: http://www.ciderworkshop.com
You received this message because you are subscribed to the "Cider Workshop" Google Group.
By joining the Cider Workshop, you agree to abide by our principles. Please see http://www.ciderworkshop.com/resources_principles.html
---
You received this message because you are subscribed to the Google Groups "Cider Workshop" group.
To unsubscribe from this group and stop receiving emails from it, send an email to cider-worksho...@googlegroups.com.
To post to this group, send email to cider-w...@googlegroups.com.
For more options, visit https://groups.google.com/d/optout.