rose type of Apple has various products such as cider sangria, but you need to know how to make it because there are many ways to do that such as with press, What's better than a cold cup of fresh apple cider, or even hot, depending on the season? The answer is not much! There is something special about freshly squeezed cider. As expected, the difference between the cider you can make at home (or in your garden) and the one you buy at the supermarket is huge. If you want to impress guests at your next dinner party and satisfy your family's cider needs, you need to learn how to make cider with a press! The good news is that you have come to the right place to do it. Read on to learn how to make cider with a press! Centuries ago, most families who lived on a farm had their cider press with barrels. Today, cider lovers across the country are rejoicing at the return of personal cider presses, as families rediscover the joy of making their cider. Before we get to each of the steps, let's look at the reasons why you should learn how to make cider with a press: Fresh-squeezed apple cider tastes better than ultra-filtered, pasteurized apple juice from the store. Trust me, it does. 
It's a great way to get into the spirit of the fall festivities and the spirit of the colder months. What else do you want on hand when the foliage turns red and gold? Learning how to make cider with a press is a great way to recycle apples that would otherwise end up in the trash. Let's face it: there are only so many raw apples you can eat in a season and so many different types of baked goods and cakes you can make. Cider is often made from discarded apples that have fallen from the tree. It's fun. Learning to make cider with a press reconnects you to nature, a simpler way of life, and American history. Also, the activity itself is not too physically demanding! So I convinced you to learn how to make cider with a press. That means you need to buy a cider press now! There are different types of cider presses and depending on the number of apples you want to press, you should choose a large and sturdy cider press that is perfectly suited to your needs. Check out my article on the best cider presses on the market. Consider purchasing a separate apple grinder or purchase a cider press that comes with a grinder, as this will make the process of learning how to make cider with a press much easier. 
- Get apples
This part may seem trivial, but it is the most important step in learning how to make cider with a press. Some varieties of apples are more suitable for making cider, some have even been genetically modified to be sweeter and juicier!
- Prepare the apples
No matter what type of apple you choose, be sure to wash it before moving on to the next step. Even if you are using apples from your apple tree, be sure to rinse them well to make sure there are no bugs inside! Once the apples are washed, cut them into thick pieces, without taking care to remove the bruises. Bruises on the apples are fine, they will seep out at the end of the process, but watch out for rotten apples and throw them away.
- Mash your apples
The next step in learning how to make apple cider with a press is to mash the crushed apples with the grinder. 
Put the apples in the hopper and turn the crank. The task of the mill is to crush the apples to get as much juice as possible by pressing them. If you put the apples directly into the press without mashing them first, you'll get a lot less juice! The grated apples should fall into the mesh-lined bucket, where the next step takes place.
- Squeeze your apples
The next step is perhaps the most exciting part and the reason you'll want to learn how to make cider with a press in the first place: pressing apples. Lower the press cover into the bucket, then slowly turn on the press mechanism. So watch the magic happen and the cider flow! Squeeze the applesauce until the cider stops flowing.
- Bottle the cider
The final step in learning how to make cider with a press is bottling the liquid gold! Before that, in the last step, however, it is important to heat the cider. This is an added precaution to kill any bacteria that may still be in your cider. 
How to make apple cider
If you have an apple tree, you probably like to make cider by apple but you need to know how to do that. If you have an apple tree in your garden and you have plenty of apples, you can easily use them to make your delicious cider. There are several delicious varieties of apples growing in the UK, and although many can be eaten raw, some varieties can taste bitter or pungent. If you have a very crowded apple tree, these apples can fall from the tree and rot on the ground, although some of them can be useful food sources for wildlife. Historical research shows that apples grew wild as early as Neolithic times, but it was the Victorians who changed apple production in Britain. Learn more about the history of this everyday fruit in our apple guide. Instead of wasting those apples this fall, you can use the abundance of apples to make a refreshing fermented drink to enjoy. In our Seasonal Products section, you will find many delicious apple recipes. Making homemade apple cider is easier than you think and can be done at home with simple tools. During pressing and straining, whole apples are placed in a juicer and clear apple juice is squeezed out the other end. It couldn't be easier and the whole process is relatively painless. 
STEP 1 Before you begin, drill 30 small holes in the bottom of your filter bucket. It should be the same diameter as the brew bucket, or slightly larger around the rim to fit the brew bucket and allow the juices to drain. 2ND STEP Pick and clean the apples Check if the apples are ripe by holding them in your hands and turning them slightly. If it separates easily, it is ripe. A good indicator of maturity is when a few apples have already fallen. Do not use fallen or crushed apples to make juice. Discard apples that show signs of rot. PLEASE NOTE: When using the juicer outdoors, be sure to use electrical safety devices. In addition, the juicer should not come into contact with rain or water. STEP 3 clean your computer Wash your hands and sanitize any equipment that comes into contact with fresh apple juice. I use a solution of four Campden tablets per liter of water to soak all parts and buckets for a few hours before use. You can also buy sterilizing powders at homebrew stores and big box stores such as Wilkinson. 
STEP 4 Get your juicer and sieve ready. Rinse and assemble the juicer parts. Connect the hose to the juicer spout with a spring clip and insert it into the mesh bag, then put the bag into the mesh bucket (with holes). Place the bucket with the strainer in the open brew bucket. Place the strainer bucket and brew bucket on a stool or drawer so you can place the pitcher under the faucet. STEP 5 juicing and draining Put the apples in the juicer. When the pulp container is full, empty it and discard the pulp. After about 12 kg of fruit, dismantle the juice extractor and remove the pulp from the sieve. The juice part doesn't take long, but the tincture takes time to kick in. I extract the last 5 percent of the expected 65 percent by weight of juice by emptying the strainer from the bag. Do not let the pulp ferment, as it spoils the cider. STEP 6 run the yeast 
While the last juice is draining, add the yeast to a measuring cup of fresh, clear apple juice stored at room temperature. This allows the dry yeast to rehydrate and ferment. One sachet of 5 g is sufficient for 5 liters of juice. After half an hour, stir the jar so that the yeast is evenly distributed, then strain into jars. Fill it almost to the brim with apple juice and tie up the wicks. After about an hour, air bubbles should form in the lock. STEP 7 Enzyme Place the fermentation tanks in a warm place (15-20°C); in 3-4 weeks you should have a clear cider. Check it with a hydrometer. The value must be less than or equal to one. If higher, continue fermentation. When the cider is ready, knowing the original must content of the apple juice, measure the final must content and read the alcohol content using the alcohol table. 5% ABV is the minimum they aim for. STEP 8 pour beer Pour your cider into sterilized beer bottles with crown caps (or flip tops, as pictured above). If you want a stronger cider, just bottle it. If you want sparkling cider, put 1/2 teaspoon of white sugar in a quart bottle, fill with cider, and seal. After a few weeks, the second fermentation should be complete and the cider will begin to bubble. STEP 9 Enjoy your cider! Your cider is drinkable as soon as it is diluted. However, if you let it mature for the winter in a cool closet, garage, or shed, it will get even better. Ideally, you should be drinking last year's cider while making this year's batch. Serve the cider cold and be careful when opening it, especially if you have put too much sugar in the jam. The sweetness can be adjusted when serving by adding sugar cane syrup.