[NAFEX] Apple press pumace
dsmndel at gmail.com
Fri Dec 5 22:27:51 EST 2008
I use 3 or 4 cheeses stacked up when I press in our home made press ( I used
a old 20 ton hydraulic jack) and each goes from about 3" down to 1/2 or 3/4"
, much like Bob Capshew's post said, They're dry as pizza dough, so it's a
ratio of about 5 or 6 to one with this method, using fine ground apples.
It doesn't extend far enough to make it all in one set, so I just add a
round of hardwood to do the second setting.
I 'm considering Harbor freight's $60 long shaft jacks, but they are only 8
ton, no idea if that is enough.
On Fri, Dec 5, 2008 at 1:58 PM, Mark Angermayer <hangermayer at isp.com> wrote:
> Hi Folks
> I'm designing a cider press and had a question for you folks who squeeze
> your apples in a pressing bucket. Once you grind the apples and put the
> pumace in the bucket, how far can the pumace be compressed normally? In
> other words, lets say you started 12" of pumace in your bucket (not
> the platen) how much compressed pumace would you have at the end of the
> pressing? 6 inches of compressed pumace? 3 inches?
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