A device designed to extract liquid from apples, generally utilizing a mechanical advantage to exert pressure and separate the juice from the pulp. These implements range in size from small, hand-operated models suitable for home use to large, electrically powered machines employed in commercial cider production. The resulting liquid can be consumed fresh or further processed into products such as cider, juice concentrates, and vinegar.
The utility of such extraction tools extends beyond mere convenience; they allow for the efficient utilization of surplus fruit, minimizing waste. Historically, these devices played a significant role in food preservation and the production of alcoholic beverages. Furthermore, the extracted liquid retains a higher concentration of nutrients and flavor compounds compared to some commercially processed alternatives. The process also enables users to control the quality and type of fruit used, catering to specific taste preferences.
