The apples are first washed and then crushed to release the juice. The juice is then strained to remove any solids, but it is not filtered, so it retains its natural cloudiness. Some cider producers pasteurize their cider to extend its shelf life, while others prefer to keep it unpasteurized for a more natural taste.

Pressing and fermenting fresh apple juice was the easiest way to preserve the large fruit harvest. In rural communities, taxes, wages and tithes were often paid in cider. It was also the basis for other products, such as vinegar, which was used to preserve fresh foods and for other purposes around the farm.

Besides no longer using archaic fermentation tools, there are no real differences! In traditional cider making, apples were grown by grafting branches from existing apple trees. After harvest, many apples were pressed into cider and the rest were filled into barrels and kept for the winter to replenish the supply.