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["D Stubbs" <dsmndel@gmail.com>]

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.
Del

On Fri, Dec 5, 2008 at 1:58 PM, Mark Angermayer <hangermayer@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 counting
the platen) how much compressed pumace would you have at the end of the
pressing?  6 inches of compressed pumace?  3 inches?

Thanks,
Mark
KS