Do you have any tip on pressing the juice?
I used a juice centrifuge and filtered it afterwards, but this takes a little bit to much time to make any larger amounts.

As the topic suggests, this post is about ciders - mind you, not the alcoholic carbonated sodas they call ciders Finland, yuck! We've been making apple cider with my brother for around 7-8 years now using various different methods. We've used champagne yeast, Humlegårdens yeast, wine yeast and in the past few years we've made "rock" or "hard" cider, which is done with no yeast at all - or rather using the yeast that exists on the apple itself. We haven't used any added sugar before bottling (in which we put around 1/2 a teaspoon sugar per bottle) and we've used any apples that we've gotten for free

This year we'll be ordering our yeast from Humlegården again, since it's produced the best results. However, if there are other cider makers out there, I'd like to hear what kind of tests you've been doing and how they've worked out. Cheers!