Apple juice extraction problem
My first wine making attempts turned out well enough - using limes for "Skeeters Pee" and then some plum wine from my own Santa Rosa plums.
However, after a trip to the local mountains and "doing" a "pick-your-own" apple adventure, I find that I'm having difficulty extracting enough juice to make cider for my present wine-making recipe.
I washed, seeded the apples, ran them through the food processor and put them in a large wine strainer bag (which comes with the initial wine-making kit). However, it is not exuding enough juice to fulfill my need.
Now I'm wondering if I need to purchase an expensive juicer for this - or has anyone come up with a reasonable alternative.
Some recipes suggest the use of frozen apple concentrate, and am wondering about the merits of this - also which commercial brands come without preservatives if so.