Skookum Cider Press: FAQ

Cider Press Frequently Asked Questions (FAQ)

Members, Kevin and Andi with Skookum’s new Cider Press

Download the three-page ‘Skookum Cider Press Rules’ (including the needed waiver) as a  printable PDF file here.

And please take a moment to review some basic safety tips here.

Q: How do I reserve? Who can use the press?

A: Reservations are taken from members of SFPC only. Members must reserve the use of the press through our online booking calendar 36 hrs ahead of time. Once you have booked the cider press on our calendar, and we have received your e-transfer payment to ciderpress@skookum.ca, you can simply pick up the cider press at the prescribed time at its location in Westview. A waiver must be signed/dated brought with you when you pick up the press. The waiver form is attached to this FAQ document.

Q: What are the cider press rental costs /how much time can I use it for? Can I cancel?

A: While we would like to rent the press by the hour, we do not have the staffing requirements to make this feasible. Therefore, a flat $35 rental fee will apply for each 24-hour period. The press must be returned by 11:00 AM on a given day or we reserve the right to charge for another day of use. If you are moving the press to another location, there is also a $50 deposit that will be reimbursed to you upon safe return of the press. Payment can be made via etransfer to ciderpress@skookumfood.ca. Deposit payments will be returned via e-transfer back to you.

Q: Is the Maximizer grinder hard to use?

A: Not at all! The grinder, with its stainless steel blades and the 18-lb. cast iron flywheel, does the work.

 

Q: What happens to the seeds, stems, and skins during pressing?

A: The seeds and stems of most fruits are small enough to pass through the grinder without being crushed, so they cannot alter the flavor of the juice. The cheesecloth or nylon pressing bag during the pressing process traps all particles.

 

Q: How fast can I make apple cider?

A: Our grinder will grind a whole box of apples (40 lbs.) into a slurry in less than 5 minutes! It takes less than 10 minutes more to press the slurry into cider. One box of apples makes 2 to 3 gallons of cider. You can reasonably expect to make 25 to 30 gallons per hour because you can grind and press at the same time.

 

Q: Is the press portable?

A: Yes. Although our presses weigh quite a bit. We recommend having 2 adults or at least one very strong adult to move the press safely.

 

Q: How many apples does the press tub hold?

A: The tub has a 36L pulp capacity. One bushel of apples is approximately 8 gallons of pulp, which will press 10 to 12 L. juice.

 

Q: Do your apples have Apple Scab?

A: Apple scab is a disease of apple trees caused by the ascomycete fungus Venturia inaequalis and manifests as dull black or grey-brown lesions on the surface of tree leaves, buds or fruits.

ATTENTION: There is no problem pressing fruit with scab for cider. Do NOT press fruit with active rot lesions or any sign of blue mold.

Excellent online resource on fruit cider here.

 

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