What is the best way to process fresh apples for hard cider?

[bama_new_wine]

I've never made cider before, and only one batch of wine. We want to use our Gala apples to make cider. They aren't an ideal cider apple, I know, but it's what is on our farm. As for processing the fruit, we have found conflicting advice, so I look to you experienced hands. Should we remove the stems, cores/seeds? I've been told to let them "sweat" for 7-10 days, until they are soft, but do I have to wait until my finger leaves an indentation? I don't want to lose this wonderful fruit by waiting too long to start.

Thanks in advance.

 

[JRiggs2k]

I am a newbie myself but from what I read most people take the fresh fruit and process them right away. I'de remove the stems but the cores are optional, most just process those too.

My first mini batch i processed today had no stems or cores and i used a juicer then strained the juice that came out of the juicer.

 

[gregbathurst]

You can leave them a couple of weeks after picking but it isn't essential. However you shouldn't be impatient - the longer the apples ripen on the tree the more flavor they will develop. Even if they fall on the ground they are fine to use for cider - traditionally cider apples are allowed to ripen until about 1/3 have fallen from the tree. In Europe commercial cider operations harvest the fruit by shaking it off and sweeping up with a harvester like the ones used for nut trees. Apples harvested too soon will lake flavor and body. Fruit farmers use a refractometer to test the ripeness, try to leave your apples till they get to at least 12 brix or preferably higher.
And process the whole fruit, the best way is with a scratter and press, look at google images or youtube.