Apples grown at Oakwood Farm, in Robertsbridge are tipped into a mill - a cylinder drum on the press - where blunt, rotating arms crush them into pulp. This is pressed through layers of wooden boards and special, loosely woven cloths, and the juice pumped into a 100-gallon holding tank. From there, it is gradually released through a 'flash pasteuriser' which instantaneously heats it to 75 degrees Celsius, before it is piped into bottles for immediate labelling and storage, on their sides, in the bulk bins that originally contained the apples.
