A beverage made from the juice of the apple, and for which sour and rough-tasted apples are generally preferred. The process varies with locality, but the basics of fruit, expression, and fermentation remain the same.
- The Collection of Fruit - should not commence before sufficiently mature. The apples, after gathered, are usually left for 14 to 15 days in barn or loft to mellow, developing alcohol and carbonic acid content.
- Expressing the Juice - grind apples to pulp in mill consisting of two fluted cylinders of hard wood or cast iron working against each other. Pulp goes into coarse strong bags, pressed with heavy weight so as to squeeze out all juice. Then place in large, open tubs, keep at 60 degrees for 2-3 weeks for weak cider, 8-10 days for strong cider. "Rack-off" the liquor into clean casks or other cool place where low and regular temperatures are insured. Leave to mature and ripen until the following spring. "Re-Rack" if necessary. Use the refuse pulp for hogs and beef cattle.
- Bottling the Cider - clear and sparkling ready for bottle. If not, clarify and leave for a fortnight. Bottle and leave off any cork or top for a day to avoid risk of bursting bottles. If using right away, drop a lump of sugar into the bottle. Other cap, store in cellar as it improves with age.