I don't have a crusher, or a press. I stick the whole washed apples in the freezer in a big plastic bag. When I have enough, I put them in big mesh bags (winemaking shops sell them- I have quite a few), and put them in the sanitized primary to thaw. As they thaw, I smash them up with a sanitized mash paddle. I then add the campden, 12 hours later I add the pectic enzyme, and the next day pitch the yeast.
After a few days of fermenting, I sanitize my hands and pull out the bags and squeeze well, until nothing by dry pulp and skins is left.
It's a bit messy, but it's easy and cheap and it works!
Broken Leg Brewery
Giving beer a leg to stand on since 2006