Peter Stewart

You've got a bit of quality control.

You've got a bit of quality control.

And stalks and cores all go in?

And stalks and cores all go in?

Well, we've got a bit of a lull here. I can't see anyone coming at the moment. If someone does, then give us a shout and you can get back to your station. So this is the first part of the process. This is macerating.

Well, we've got a bit of a lull here. I can't see anyone coming at the moment. If someone does, then give us a shout and you can get back to your station. So this is the first part of the process. This is macerating.

So Alan's got an easy job because he flicks a switch with electricity, but our friend over here is actually pressing by hand.

So Alan's got an easy job because he flicks a switch with electricity, but our friend over here is actually pressing by hand.

Ah, right, because that plate moves down.

Ah, right, because that plate moves down.

There's plenty coming out there, isn't there?

There's plenty coming out there, isn't there?

So how many apples go in here at a time?

So how many apples go in here at a time?

What kind of ratio, then, do you get? It's almost half.

What kind of ratio, then, do you get? It's almost half.

It's foaming down there into the bucket, and the aroma is fantastic, isn't it, as well?

It's foaming down there into the bucket, and the aroma is fantastic, isn't it, as well?

Thank you, gents. So we come from the pressing, so then it comes through here.

Thank you, gents. So we come from the pressing, so then it comes through here.