Thanks, thats a good idea. The press is a vintage press, really sweet piece of machinery. The solids are either composted or given to pigs. Nothing is added to the cider to preserve it. I have 5 gallons in a Cornelius keg with some co2 pressure on it, which should help it stay fresh. It will get fizzy on its own, and will become hard cider (or vinegar) if left too long. You can add champagne yeast or organic raisins to it as well to speed along that process (if you want hard cider) especially if you use a carboy with an airlock on it. Thanks for the votes!