Has anyone used rice hulls when they pressed their apples to get more juice? THe grape guys add a small amount of rice hulls when they press, the idea I think is that is keep channels open for the juice to squeeze through, or maybe it provides some roughage that locks the skins in place instead of letting them just slide around and not get squeezed very well. It sounds like it would be a good idea in pressing apples for cider. WVMJ