Overview

• Mobile units and local mostereien report packed schedules, with some operators starting about a week earlier than usual to handle the volume.
• Customers at mobile presses can watch their fruit being processed and receive juice made exclusively from their own apples.
• Typical workflow includes washing, shredding to mash, pressing, heating the juice to about 78–80°C for shelf stability, and filling 5‑ or 10‑liter pouches.
• Current yields average roughly 60–70 liters per 100 kilograms of apples after recent rains, up from about 50% earlier in the season, and leftover pomace is fed to livestock.
• Small producers balance contract pressing with cider production and public education tied to chemical‑free streuobstwiesen, which have been recognized as intangible cultural heritage since 2021.