Got 20 l of cider in the carboy fermenting. We used 10 l of cider from the crab apples we picked at the farm and 10 l of cider from the apples off the tree at my house (no idea what kind of tree it is--could be a MacIntosh--the apples are quite juicy and a bit tart). Took a bit of experimenting with the press to master getting the cider extracted. I think it worked best with 3000 psi, but not sure. The first batch of apples put through the press splattered all over...that was a bit of a mess. If we don't like it, I see 20 l of apple cider vinegar in my future.