The poundhouse at TeePee cider.
As we are a seasonal producer and harvest driven the apple washing sorting scratting and pressing equipment is idle at present in winter.
Just used the room for a talk about cider making to small group of visitors. Note the tannin stained press cloths airing for next season's pressing. They contain our unique wild yeast biota. #cider #poundhouse #tour #talk

Cobwebs in the poundhouse ( apple processing area) . Leave them alone they hold spores of the wild yeasts such as Saccharomyces cerevisiae which ferment the juice. Each pound house has its own unique flora that live there on the cobwebs press cloths etc. Contrary to popular belief only scanty yeats are found on the freshly picked apples. #cider #yeast #poundhouse

Poundhouse is the word for the place where apples are crushed and pressed to make cider. First recorded in 1646 in Devon “The Pownd howse: The Apple pownd or Press.“ in M. Cash, Devon Inventories 16th & 17th Century.
And again in W Marshall, Rural Economy W England vol 1 page 224 “The ordinary place of manufacture [of cider], provincially the ‘pound house’,—is generally a mean shed or hovel”. #cider #cidery #apples #poundhouse