Hi all, hopefully this is the right place and I haven't missed any relevant threads when I searched. I have about 1.5kg of (currently diced & frozen) apples I'm hoping to make into Cider or Apple wine but don't have a press. I'm hoping to make 4-5 litres as I have a nice 5L demijohn I'd like to use later in the process which I don't want to leave a lot of air in, but I can use smaller glass bottle(s) if I have less. I have made gooseberry wine successfully in the past and looking around the net I can see I have these basic options when no press is available for apples: 1. Mash up the apples and strain juice out. I'm trying to avoid this as it will be time consuming and messy and may require a lot more apples. 2. Mash up the apples and ferment them in a fermenting bag. I'm also trying to avoid this as it looks messy and requires more maintenance/risk of bacteria getting in. 3. Ferment the thawed apples whole/smashed a bit as you would with most other fruits, but for a longer time, as suggested in this guide http://www.habitat21.co.uk/cidermaking.html ...this would be my preferred option, but from the amount of apples I have, it looks like most of the volume in my fermenting bins would be taken up by the apples themselves with little room for liquid (I'm anticipating I may need to add more apples to make up the 5L I'd like, if possible). 4. Forget about apples and just buy loads of pasteurised apple juice (a bit of a cop out). Bear in mind it's really a learning experiment so don't need to end up with the world's greatest drink but don't want to make something completely disgusting and have wasted my time . Big thanks anyone who can give suggestions!