Harvesting - The apple harvest takes place in late summer and autumn, depending on when the apples ripen. Cider makers follow various practices. Some turn the apple harvest into a celebration, organising apple-picking events in their orchards, inviting not only friends and family but also giving visitors the chance to participate. These events usually end with a shared meal and cider tasting. Many cider makers collaborate with local residents, purchasing apples from orchards they know well.
Pressing apples - The apples are carefully sorted, with damaged ones removed. This is a manual task that requires patience and attention. The apples are then washed, crushed, and pressed to produce a fragrant, fresh juice.
Fermentation - Fermentation can be carried out using the natural yeast flora present on the apples (wild yeast) or by adding commercial yeast for a more precise outcome. During the fermentation process, yeast converts the sugars naturally present in apples into alcohol. High-quality cider is fermented slowly and for an extended period—up to 4–6 months—at a low temperature of around 8°C. Bottling typically occurs several months later, in the spring of the following year.
Bottling - Many producers opt for secondary fermentation in the bottle to create naturally sparkling ciders. For this process, yeast is added on the day of bottling, which completes its work after approximately two months, creating a pressure of 2–2.5 bar within the bottle. Carbonation can also be achieved artificially by adding carbon dioxide. Traditional ciders are most often available in 0.75-litre champagne bottles sealed with a wire cage and cork or in beer bottles of various sizes. Increasingly, cider is also being packaged in aluminium cans to protect cider from sunlight, helping maintain its high quality.
