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ROSH HASHANAH

Apples

Continued from Page 24

Jack Peitz inspects bottles of apple cider at the Franklin Cider Mill.

Farmington Township. The
closest congregation to the
still unpopulated northwest
suburb was Temple Emanu-
El. They joined the temple
and sent their two children
to Sunday school there. They
are still members of the
temple.
When Peitz, 67, purchased
the cider mill 26 years ago
for "a retirement hobby," he
had no experience running a
mill. Yet he had already
been in the food business
and was anxious to learn.
The previous owner stayed
on for a season to train him.

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26

FRIDAY, SEPTEMBER 29, 1989

ack Peitz is a small,
energetic man who rel-
ishes 16-hour work
days, seven days a week. This
is his retirement dream. Hun-
dteds of times each day, he
goes up and down stairs to
make sure business is run-
ning smoothly. He can't sit
still. He'll have plenty of time
to relax in November when he
and his wife travel to his se-
cond home in Hollywood,
Fla., for the winter. There,
Peitz spends most spare time
on his boat.
For now, Peltz must
oversee day-to-day opera-
tions at the mill. Wearing
Levi's, a blue-and-white
checkered shirt and
suspenders, Peitz is a hands-
on businessman, ready to
work.
Peltz is talking with a
visitor when the phone rings
and a fire inspector arrives
for a routine check. He takes
the call, instructs an
employee to "fix up" the in-
spector with some cider and
donuts and finishes his
business. He notices the
video, which provides
historical information to
visitors, isn't running.
He sets it up. "It's show
time," he says, walking back
to his visitor.
He understands well the

cider-making process and is
waiting to explain it detail
by detail.
When the apples arrive
each day, they are dumped
into a hopper in the back of
the mill. A conveyer, moves
them to a washer, where
they are cleaned. Next they
are moved into a grater
before entering a chute,
which takes them to the
press room.
There, 10 bushels at a time
are packed and enveloped
into- a nylon mesh cloth. Six
layers of 10-bushel cloths are
piled before press time
begins. The apples then are
pressed on wheels and mov-
ed under a pressurer, which
provides 90 tons of pressure.
This squashes juice out of
the apples.
The juice is poured into a
stainless steel barrel. It is
then pumped through pipes
upstairs to stainless steel
refrigeration tanks.
Next comes the last step,
bottling. The juice flows
through pipes from the large
tanks upstairs to containers
downstairs, from which it is
bottled for sales.
Each year, Peltz says, the
amount of cider made varies.
But no matter how much
cider is made, Peltz tastes
each batch to make certain
the flavor is just right. Last
year, he estimates, 40,000
gallons of cider were sold.
Peitz now wants to share a
little secret. He goes
downstairs to the basement,
where a faint smell of
mildew masks the aroma of
fresh cider.
He points to the hidden
part of the original water
wheel, which powered the
mill until 18 years ago,
when torrential rains burst
open the neighboring pond.
This prevented water from
flowing through the mill.
Now it's electric-powered,
but the outside water wheel

