Every U.S. state is different in cider regulations. If I were you I would aim for a compromise that would give you flexibility because even where you are the laws could change til next year. I definitely would not press on site as other concerns arise. Why don't you just prejug in halfpint and pint containers on which you can place ID labels and warning labels (required in our state). You could give samples but for those size containers why bother. I doubt that a mulled cider or and added product cider would be a hit. Most people seem to specifically request unpasteurized cider because they want an unaltered basic product.

Barrie, he's talking about selling it by the glass, not for take-home.

Bacteriologically, pressing on site for immediate consumption is only as risky as eating the apples.

The only concern I would have is the tendency for bacteria to grow in the press throughout the day, and depending on the press design, cleaning every hour or so would be easy enough to do.

Immediate consumption is the consumer option and an 8 oz. Vessel with a cap just adds to convenience for the consumer but reduces risk for all concerned.

In our area a washing station would be required for on-site food preparation equipment. Use of steam would pose severe burn risk to anyone nearby and therefore would require a shielded enclosure.

I've had to write letters justifying these type actions and paid for weekly permits for a market that thought it would benefit from these risky ventures. Been there, done that.

lazygardens, I've learned we'd be allowed to keep the press at the market, which takes place at the fire hall, which has a certified kitchen and plenty of access to hot and cold water. The pomace would be my wife's and my payment for making the cider. At least in the first year. Maybe down the road, if it's popular, we could make a small side business from it...For now, pomace to give the chickens, the rest for compost.

barrie, I wouldn't want the extra work of bottling, the need for sterile bottles. And if we cap it and people don't store it properly and it ferments and explodes?..One worry with windfalls is acetobacter/vinegar flies, which turn cider to vinegar - I don't see that as a problem if we're selling it by the glass.. But the food safety guy's stress on the dangers of cryptosporidium (sp?), blue mold that can grow on windfalls, has been nagging at me. If we press cider from other people's apples, which would be mixed to some degree with yet other people's apples, can we be sure, even with rinsing them in a barrel (the apples, not the people), that there's no risk.

I'm guessing that you are missing the point of contamination. From the time the apples are picked, sorted, stored, transported in crates, rehandled and pulp comes into contact with many surfaces prior to finally pressing there are many harmful organisms. I've tested my own cider and was amazed at the total bacteria count; fortunately non harmful. If you would have no bacteria the cider would likely not turn hard for weeks.

The problem in your suggested open environment is the greater liklihood of coliform, Listeria or hepatitis organisms getting into the cider.

I attended the PA State Farm Show for a few days this past weekend and the majority of stands selling cider had it in capped pint and quart containers. Many buyers simply poped the caps and drank from the containers as they walked. Even in a multi-acre inside facility not one of the cider vendors was pressing onsite. Food safety is just too big of an issue.

If you want to bring your press to show-and-tell without operating that may help with your sales. You will still need to sanitize after everyone touches, climbs on and sets their bags and purses on.