Build Your Own Apple Press

1. Begin by notching the four upright timbers. Measure 4" down from the top end of the uprights and mark the top and bottom edges of the upper crossbeam on the inner surfaces of the uprights (Since nominal 4" x 4" posts are actually approximately 3 3/8" across, measure from the piece for an exact fit). Make 2 1" deep saw cuts at your marks. Then make several cuts parallel to the original cuts, leaving small sections between the kerfs. Remove remaining material with a sharp chisel and mallet. 2. Measure approximately 13 ¼" from bottom of uprights. Mark top and bottom edges of crossbeams on both inner and outer surfaces of uprights. Make ½" deep saw cuts on both inner and outer surfaces, and remove material with chisel as before. 3. To assemble the frame, drill bolt holes through the uprights and crossbeams. Make sure holes line up by drilling through pieces in place, 2 pieces at a time. Bolt uprights and crossbeams in position, using threaded rod as an extra-long bolt to go through the thick section at the press base. Fasten metal plate at jack contact point on the top crossbeam. 4. Assemble press base by first screwing one of the 5/8" x 24" x 24" sheets to the lower crossbeams. Then screw the ½" x 2" x 24" slats to the sides of the base, forming a tray to catch runoff. Attach the 3/8" x 20" x 20" sheet to the center of the base. Make a 1 ½" hole in the press base for plastic drain using either your drill with a large paddle bit, or saber saw (or both). Be careful to cut hole as precisely as possible for a tight fit to prevent leakage. Insert drain tube and seal with food-safe silicone sealant. Seal all the joints in the press base with food-safe silicone sealant. 5. The jack support is made from the second piece of 5/8" plywood. Optionally, 5 ¼" slats can be fastened across the grain on the underside of the pressing surface of the plate to encourage flow of runoff. 6. The cheese form, used to shape the "pomace cheeses", is made of the four ½" x 2" x 20" slats, fastened into an open frame. The form is set on the press base, a cloth is placed in the form, and filled up with ground apple pomace. When the pomace reaches the level of the top of the form, it is smoothed off and the cloth folded over to make a bundle. Then the form is removed, and set up to pour another cheese. The cheeses can be stacked five or six high if you're careful. Optionally, ¼" slats can be placed between each layer of pomace to help hold shape and give the form something to rest on while pouring the next layer. 7. All wooden surfaces that will come into contact with the juice should be sealed with a coating of melted paraffin wax to prevent pitch and sap from flavoring the cider. 8. Now head out to the orchard and get pickin'.