On Fri, 31 Dec 2010 21:25:36 +1300, "George"
wrote:

for the cider makers in the group.

The apple pulper works fine. An old $10 waste disposal unit, taken apart and
cleaned up and then reassembled. Now in its own collapsable stand. It can be
lifted in and out for portability and sits in a small aluminium sink.

Aluminum will impart a foul taste to acetic fruit.

After
about the 8th apple the pulped up apples start sliding out the bottom tube.
Each whole apple takes about 5-10 seconds to become mush.

How will you separate the solids from the juice? And how will you
prevent oxidation? Here in upstate NY there are many cider
operations, all press whole apples and bottle the extracted juice
immediately. I don't see how you can make cider from apple mush.
Seems to me all you're doing is ruining apples.