[NAFEX] Apple pressing

Mark Angermayer hangermayer at isp.com
Sun Dec 7 12:00:46 EST 2008

Claude wrote:

"An important point you have to consider is how long a path the juice has to
follow in order to escape the pomace. Pressure will often compress the
pomace, making it impermeable, thus making it harder for the juice trapped
in the center to escape. The best yield would be obtained from very thin
layers where the path for the juice is very short... Also, too much
pressure often expells pomace through the holes of the net, making a mess."

Thanks Claude,

Good advice.  I guess there are just some things in life, you can't hurry
too much.


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