Cider

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Picked all the pears and apples from a few old trees around the house. They are partly eaten by birds and hornets, leaving big and small holes everywhere.

using a shredder to chop fruits into very small pieces

 The best way to use them is to make cider, by pressing the juice out into a demijohn fitted with an airlock, add wine yeast (Saccharomyces cerevisiae) and keep at around 15˚C for a couple of months, or until fermentation is finished. 

a traditional press to squeeze the juice out

keep the juice with yeast in demijohn, fitted with airlock