How to Host a CiderFest—Start Small, Stay Safe, Have Fun
You don’t need a commercial plant to run a joyful, high-throughput fall CiderFest. With a sensible workflow, clear signs, and one trained adult at the press at all times, you can safely involve guests—kids included (with strict boundaries)—and press 100+ gallons in a day. A classic choice for hobby events is the Happy Valley Ranch “American Harvester”—a double-tub press with an integrated grinder so one tub can press while the other fills, keeping the line moving. happyvalleyranch.comSimply Cider Presses
Your pop-up “factory” (stations & signs)
Think like a tiny, impromptu apple-cider factory. Print big, legible signs and place them above each station:
ARRIVAL & RULES – “Wash hands. Kids stay behind the rope. Only the Supervisor runs the press.”
WASH / SORT – Rinse apples; reject rotten or heavily bruised fruit. Keep tools/cloths off the floor; sanitize surfaces. Cooperative Extension
GRIND – Feed apples into the mill (gloves off, sleeves tight, hair tied).
FILL & PRESS – Load the basket, cover, then press. One adult operator only.
COLLECT JUICE – Food-grade containers only; keep juice covered and chilled. Cooperative Extension
POMACE BIN – “Pomace = pressed apple solids → compost/feed.” (Define it once and reuse the term.) ScienceDirect
TASTING BAR – Fresh cider, spiced hot cider, and a non-alcoholic shrub. Clearly label pasteurized vs. raw. U.S. Food and Drug AdministrationCDC
Pomace is the pressed apple solids left after juicing—mostly skin, pulp, seeds, and stems. Great for compost; some farms use it for feed under local rules. ScienceDirect
Throughput math (so you can hit 100+ gal)
Plan juice by the bushel: ~2.5–3.0 gal per bushel of good cider apples (varies by blend and equipment). For 100 gal, plan 35–40 bushels plus a buffer. Albemarle Ciderworks
Tip: a two-tub press + steady crew makes a big difference because you’re grinding/filling while the other tub presses. happyvalleyranch.com
Crew & roles (minimum viable team)
Press Supervisor (adult) – runs grinder/press, enforces boundaries, checks for hands/sleeves/safety.
Sanitation Lead – keeps wash water fresh; sanitizes cloths, racks, tables. Cooperative Extension
Sorting Team – pulls out drops/rotten fruit; mixes sweet/tart varieties.
Tasting Host – pours samples; posts “raw vs. pasteurized” notices; watches temperatures. U.S. Food and Drug AdministrationCDC
The guest experience
Run press demos every 30 minutes so everyone sees apples → juice. Let kids add apples to the wash tub and carry pomace to the compost (never touching the mill or press). Sell donut + hot cider combos and 3-pack herbal vinegar gift sets to boost AOV.
Safety Sidebar!
Unpasteurized cider can carry germs (E. coli, Salmonella, etc.). Clearly label RAW / UNPASTEURIZED and advise high-risk guests (young kids, pregnant people, older adults, immunocompromised) to choose pasteurized or heat their cider to a rolling boil 1 minute before drinking. U.S. Food and Drug AdministrationCDC
At-home pasteurizing option: bring cider to 160 °F for ~6 sec (a common process target used in industry guidance) before serving; hold hot cider ≥140 °F on the serving table. Association of Food and Drug Officials
Sanitation: Wash apples; sanitize press cloths, racks, and collection vessels; use food-grade containers only. Keep raw cider cold. Cooperative Extension
Kid rules: rope line around press; one adult on the press at all times; no loose clothing near grinder.
Signage helps: “Hands off the press,” “Raw cider label here,” “Pomace to compost.” Clear signs prevent accidents.
Gear pick (hobby scale): Happy Valley Ranch “American Harvester” double-tub press (sturdy, classic, keeps crowds engaged). happyvalleyranch.comSimply Cider Presses
Want the pro version? See Track #2: Commercial CiderFest for permits, pasteurization/UV options, staff call sheets, and an ROI worksheet.