Apple Kanche
Description
In the original mill, the vertical shaft was attached directly to the building’s roof trusses, and a horse powered the arm. The granite wheel is estimated to weigh 600 kg. After being crushed, the apples were pressed.
We think it’s worth noting that this kanche is not shown here in its natural setting, but comes from a private home.
After being crushed in this kanche, the apples were pressed. The old lever-operated presses used during World War I were gradually replaced by cheese graters.
Sweet cider or apple juice must be consumed fairly quickly; “hard” cider, when stored in good cellars, can be kept for 2 to 3 years and reaches an alcohol content of 3 to 4 degrees.
