We press our cider with a JWI 18 inch continuous belt press. The apples drop into a blade mill on one end, the pumice is pressed between two long porous belts, the juice drips into a catch pan, and the dry pumice falls out the other end. The dry pumice goes out through the wall on an elevator. The cider is pumped through a course rotary filter and then goes into a 500 gallon refrigerated bulk tank. We hold the cider in the big tank until we are ready to bottle.