|
coast of Maine | It all depends on the apple type and maturity and amount of pressure to the pulp.If you are like the big guys that have low quality cider (this is what its called if not cooked ,cooked its apple juice)they add water to the already pressed out pulp and run it thru the press again(this makes it very poor quality) and this is not considering what the Chinese do to it or how they grow and treat the apples ,as a huge amount of apple juice (not local cider) is imported in concentrated form and local water added to make that gross apple juice you can buy.Look for only USA juice and you will be better for it. | |
|
bushels of apples to gallons of juice
