How Louisburg Apple Cider Is Made
We buy our apples from commercial growers, mostly just north of us here along the Missouri River from about St. Joseph to Waverly. The apples arrive in large wooden crates weighing about a thousand pounds apiece. First the apples are dumped by a bin dumper which sits outside the north wall of the barn, they are tossed through an apple washer and are then elevated to the hammermill which grinds the apples into a pulp called “pomace”. Our press operator then pumps the pomace onto the press through a white hose. The press operator lays a mesh cloth atop an oak rack and pumps pomace onto the cloth. He folds the cloth in, lays another rack on top, and repeats this process six times. Then, the racks and bulging cloths are rolled beneath the hydraulic press. This puts 3500 pounds of pressure per square inch on the layers of pomace. The juice is forced out of the pomace and through the mesh of the cloths. The juice is then pumped through hoses to large cooling tanks. After two or three days the cider is bottled into gallon and half gallon plastic jugs.
Louisburg Cider Mill has been making our delicious apple cider this way since 1977 and have earned a spot on the Kansas Historical Society’s website. Be sure to listen to the podcast!