Too many apples

Oh ... and maybe you need "finings"? Something you add at the end of fermentation that makes all the gunk settle out - so that what you siphon off is clear. Don't stick the siphon tube right in down to the bottom otherwise you will just suck out all the gunk that has settled there!

Might be that Cider doesn't need that process though.

 

old boy over the road from me makes cider , been doing it most of his life and it was his old man who showed him. his cider is like sherry.
he has a machine to chew up the apples , he says this is the most important thing to get right , then the mash goes into a hessian sack then into a press. the juice is kept for a minimum of 1 year before it can be drunk but 3 years is the norm. i pound of sugar per gallon , or less if you like it dry.
nicest cider ive ever tasted.

you could try freecycle.

 

The important thing is not to get in a stew ! :D