First you load the apples in the hopper as shown here by Judy Olson. The hopper feeds into a grinder that is powered by an electric motor and grinds the apples up into chunks that are captured in an oak bucket below the hopper.

After the bucket is filled with chopped apples, the bucket is moved forward under the press where a wooden lid is put on top and then compressed.

Jim Kapraun is shown here tightening the press by turning a screw to squeeze the juice out. The juice runs into a pan down below.

The apple juice is poured through a colander or strainer into a 20 gallon crock.

The juice is dipped from the crock into one gallon jugs.

The apple residue is dumped into a cart and hauled out to the cornfield and spread as organic material.

Judy tastes the new apple cider.

Jim tries some cider also.