The apples enter the barn in large bins on the forklift which lifts the bin up and into the tipper. The tipper turns the bin over tipping the apples into a hopper, at the bottom of which is a moveable shoot, through which the apples drop onto the conveyor. The apples move along the conveyor, where they are inspected - they then fall off the end and into a water pit, where they are rinsed. From here the apples go up an auger and fall into the mill (this is a ferocious beater) where the apples are turned into a pulp. The pulp is loaded into the press in the form of cheese boards and cloths that we build up layer by layer and then the juice is squeezed out using a 40 tonne pressure press.   The pulp produced by the mill   Working the press The juice pours out of the cloths and falls through a collection tank and then down into a holding tank. Once in the holding tank, we can either keep it as a single variety juice or add our other fruits to it to make one of our delicious blends. The juice is then pumped up into overhead stainless steel tanks, from here it flows by gravity down a pipe and into a pasteuriser where it is instantly heated to about 82 degrees. The heated juice goes through a series of thermometers to make sure it has reached temperature - if it has not then it is recycled through the pasteuriser.   Bottling the juice   Pressed pulp goes to a local pig farmer The juice then goes into a gravity 6 head filler where one of the team loads the bottles on to the filling machine, waits for them to fill and then lowers the full bottles on to a conveyor. From here the bottles go through an automatic capping machine, then past a best before coder and in to the labeler. Another member of the team then collects the finished bottle and places it into a box where it is sealed and loaded onto a pallet and taken to the storage barn.