Due to the apple press' limited ability, we constructed a much more sophisticated tool to aid in our goal of fermenting fallen apples as a means of producing ethanol.

It functions as both a grinder and a press and we were able to construct it out of basic hardware, including parts from the previous apple press (all lumber used was recylced).

The grinding mechanism was built using 3/4" steel nipples attatched to a 5" in diameter cut of fir. Screws were then distributed around the circumfrance of the wood to act as the teeth of the grinder.

The grinder was mounted by drilling 1 1/2" holes through the diagonal support beams that connect the leg posts and a handle was added for easy torque. We then added a funnel to hold the apples to be ground and added horizontally placed 2x4s to support the press.

The construction of the press was more demanding because it required that the platform be waterproof and that we provided a faucet of some sort to dirrect the pressed liquid. The platform that we made was first caulked with silicone to avoid any leaks and then coated with a sheet of galvanized steel. The faucet was made from PVC parts left over from the drip irrigation system and was installed just as the grinder was, by drilling a 1 1/2" hole within which it rested. Silicon was also used to make sure no liquid escaped around the sides of the faucet.

We are able to easily remove the press and fill/empty the contents because rather than permanently attatching its parts, they are simply clamped down before and after each pressing.

With one person opperating the machine, we are able to produce 4 gallons of liquid per hour; this includes collecting the apples, grinding them, and pressing them.

After producing eigh gallons of wort, measurements of the temperature, the sugar content, and the pH were taken.

A pH of 3.5 was measured at 78 degrees farenheit with a sugar content of 12% prior to bringing the wort to a boil.

The wort was then poured into a stainless steel kettle, and brought to a boil so as to kill any bacteria that might compete with the yeast we would soon add. By doing so we were also boiling out water, hence increasing the sugar content as well as neutralizing the pH.

After boiling the wort and allowing it to cool, yeast nutrients were added and measurements were once again taken. As the temperature of the wort cooled, the hydrometer's reading of the sugar content became more accurate. I was able to boil out enough water to bring the sugar content to 20% and the pH to 4.5. The sugar content could have even been higher and this has been noted for the next batch.

Once a temperature of 80 degrees farenheit was reached, the yeast was added, the lid was put on the bucket and the bucket was placed in a cool place to ferment for the next three days.