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.

Cider is relatively straight forward to make. You leave apple juice for a few weeks and natural fermentation will turn it into cider! But getting something you want to drink and share can take a bit more effort.