Sorry, correction, 200 liters, not 500 liters. 200 liters is just enough for an entire season, that's about it. Here's a picture of the container: You can't see from the image, but there's a floating lid inside the container, it's basically like a flat round piece of steel with the edges lifted up. The paraffin oil floats on top of the juice in between the lid and the container. You can't use vegetable oil since it goes rancid. You heat it with a pasteurizing rod: The beauty of this thing is that you can pasteurize a bunch of juice, and then you can literally just get it by the glass and not worry about it. It's a year-round supply of apple juice. I use mostly gravs for my juice, no other apple even comes close to Grav. based juice. (No, it's not cider, cider has alcohol, non-alcoholic cider is not cider, it's juice. We can all thank the puritans and their campaign to stamp out cidermaking in the US for this nonsense in nomenclature .) You can order this stuff from Germany, that's how I got mine. The main annoyance is paying the wire transfer fee of $20 because US banks are still in the Stone age and don't really deal well with wire transfers which is the rest of the world's way of paying for stuff. Sorry, I am German myself, seems we have some sort of complaining gene built-in. :) The only drawback of this entire setup is that it's not earthquake proof, a real consideration here on the West Coast.

Sounds very handy! Waiting for photos before I go hunting for scrap lumber, tho!

This sounds soooo good, I have to try it. I can just imagine curling up on a snowy evening with a good book and sipping this. Thank you for the recipe. Vique.

Wish I enjoyed mulled cider now, but my taste buds have changed. I used to during Christmas day have it in a crockpot so everyone could fill up their cups whenever.