What: Public pressing of 8,000 apples at the historic mill. Visitors can take home a jug of cider. $3 donation suggested.Where: Cedar Creek Grist Mill, 43907 N.E. Grist Mill Road, Woodland.When: Starts at 9 a.m. and will continue till all the apples are pressed.Information: cedarcreekgristmill.com/apple_pressing.htm or call 360-225-5832Asked if he needed help hauling a variety apples to his press to make cider, John Emmett instead reached into a bucket and pulled out a small green variety called a Vilberie.“No,” Emmett said, handing the fruit to a curious reporter. “What I want you to do is try this.”After he walked away, she took a bite, puckered her face at the sheer bitterness, then looked for a place to politely dispose of the evidence.Emmett returned, grinning.“Isn’t that awful?” he said with a laugh.Terrible, in fact. Yet when the variety, known as bittersweet, is mixed with other types of apples in a cider, it creates a concoction that has a perfect, refreshing balance that’s smooth and tasty.Emmett uses bittersweet apple types much like vintners will use some bitter grapes to make a more complex, flavorful wine, he said.The retired scientist and his wife grow 75 varieties of apple on their Hockinson property as a hobby. They give the excess to local food banks, and they also hold a few “too many apples” parties every year where neighbors are invited to join them in pressing cider.It may sound like an involved process — and it can be, if you want to get fancy — but pressing cider is actually something you can even do at home with a food processor or juicer, he said.