A friend of mine worked in a cider farm. They picked up the apples from the ground and trees, if they fell apart in the hand they threw them down the hill. If they were just mushy they'd go in the cider! After crushing them, the resulting mush would be left to lie. The juice that would come out by its own weight would be called the 'sweet juice' and would make the nicest scrumpy. Then they would press the mush to get the remaining juice. The resulting juice would be put in barrels that had been rinsed from the previous batch and a bung fit on top. Sorted. Plenty of worms, bacteria, etc., going around but that's the niceness of good cloudy scrumpy!