How it works
We arrive with our sparkling 8 x 20 foot custom-built trailer which contains our Mobile Mill at your location, or a nearby location where the clean/ crisp apples have been gathered. We require a minimum 6 bins (120 bushels).
Don't have 6 bins of apples? Orders from separate orchards may be combined such as 2 bins each from 3 different locations!
We hook up to your potable water source, and lift all three sides of our mobile factory to reveal our immaculate stainless steel processing equipment. You deposit your apples into our washer – and PRESTO! Watch their speedy transformation into fresh pasteurized cider within minutes.
Each box of cider also has room for your own custom label!
1. Minimum of 6 bins clean and crisp apples. Don't have enough apples? - invite a friend to bring their apples over.
(1 bin = 20 bushels)
2. A staff member for the day to help load the apples, remove cider & remove mash.
3. An open, level space approximately 30x30ft (10x10m).
4. A potable water hookup in relatively close proximity. Water pressure is required.
5. One 120 volt outlet (if possible).
Book Your Pressing Date
We are taking reservations now for 2016. Please fill out our Online 2017 Reservation Request Form or give us a call at 905-728-8674.
Making Apples Into Cider
1) Apples put into washer. Although the fruit will pass through a high pressure washing system on the conveyor to the processor, apples must be sound and clean without obvious dirt and debris. All apples must be hand picked - No windfalls.
2) Apples travel up an elevator to the grinder and then into a holding bin. The processor will crush the fruit into a mash of optimal consistency which allows maximum juice yield.
3) Mash is pumped to rack and cloth press. This mash is pumped on to a hydraulic packing press where it is squeezed with gentle pressure to thoroughly extract the juice which filters through press cloth. The juice accumulates in a holding tank before proceeding for pasteurization.
4) Pasteurizer & Bag-in-Box Packaging.*Bag-in-Box packaging was recognized by Ontario Farm Fresh for the 2013 Food Innovation Award.*
The pasteurization process is a high-tech short-term heating process which heats the juice to approximately 80° Celsius. This short-term heating process eliminates bacteria without altering the natural flavour of the cider.The pasteurized product may be preserved without refrigeration for one year. After opening, the pasteurized cider can be consumed without refrigeration for up to three months.
The pressing process leaves behind a almost completely dry mash of your apples which may be used as fertilizer, compost or animal feed. You can take it home with you for compost, or donate it to a neighbour. The pulp may also be sold to hunters for the deer season.
The bag can only be used once to be filled with juice. When empty is has to be disposed of. However, the carbon footprint in terms of manufacturing and transportation is way less than for bottles.