A couple of interesting tidbits: Raw cider off the first pressing is called "mill cider" and is very strong stuff if your body is not used to real and raw foods. Store bought ciders (even the "unfiltered" variety) including a second pressing after the pressed pomace has been soaked in a little water. This cuts the store cider by 20-40% depending on the thickness of the cider and the residual sweetness of the pomace. (I like the mill cider best.) Many places also uses enzymes to increase yield. (Yuk).

Pomace DOES make great vinegar, with just a little water and some other help.

It is also pretty good pig food, I'm told; and although all the resources I have found say it is too acid for compost, I use it all the time in the bin with no ill effects, and sometimes use it raw under my lemon tree, which likes the acid soil as it is. (One does have to watch for apple volunteers in the spring, though.)

Like said above, my chickens also like the pulp in small quantities.

Thanks for all the efforts you and your family do!!
Have a Great Day!!
Frank

I ran an experiment to make apple "cider" vinegar from the pomace, and it turned out great with an absolute minimum of effort. You can read about the results here:

http://livingthefrugallife.blo.....ments.html

Also, goats and chickens love apple pomace. Just sayin'...

-Kate