Can't figure out where to post this, so why not here? Yesterday, I was supposed to go on a camera club outing to a nearby historic village. Maybe due to the wind, no one else showed, it was their loss. I found some folk making apple cider the 1820's way. The day before, they had crushed about 15 bushels of apples in a nut mill (OK, even they don't know why it's called that!) This day, they were using the mash to make a cheese, which is a block of anything that is to have the liquid pressed from it. They were using a frame and layers of straw to hold the cheese together. After a few hours, they were ready to press: As the apple squeezin's ran into a bucket, one of the guys ladled the juice into a keg for fermentation, straining thru some straw which he guarranteed to remove 12% of all bug parts: After a week, the fermentation process was in full swing, and last week's keg was bubbling nicely: It is the alcohol that kills all the nasty bacteria, as you could imagine, conditions aren't all that sterile. This cider was the main drink of the time, as it was readily available and safer than the water.