I have access to a bumper crop of apples this year. Thus far, I have only made apple wine andcider from unpastuerized juice. I have read recipes that use one of three methods: 1) crush and press the apples; 2) chop the apples into small pieces and ferment on the apple pieces; and 3) juice the apples witha steam juicer. I don't own an apple crusher or press. I'd appreciate any input on the results anyone hasobtained using these methods or some other method. Is there a significant difference in quality between the various methods?