09/09/2026
Everything in this video, we do it by hand. š
Thatās a manual press. No machine, no shortcut just us putting our entire body weight onto a lever at 7am while training my arms.
Then straining. Then funnelling. Then bottling one at a time at my own kitchen counter. Even the labels get cut by hand.
There is no factory. Thereās me, a timer, and a very patient countertop.
This is why I brew to order instead of keeping stock sitting around. Fruit pressed fresh doesnāt wait, and Iād rather you get it at its best than get it faster. Live cultures, low sugar, unpasteurised, made the week you drink it.
Itās slower. Itās harder to scale. Itās also the entire reason it tastes like this. š¤
Ask me anything about how itās actually made Iāll answer every single one š