Cider production

Cider production involves fermenting apple juice with yeast, which converts the sugars into alcohol and natural flavors. The process begins with selecting and crushing apples to extract juice. The juice is then fermented in controlled conditions, allowing yeast to work and develop the beverage's character. After fermentation, the cider is often filtered, sometimes aged, and may be carbonated or blended. The result is a flavorful, bubbly beverage that showcases the apple's natural qualities, with variations depending on apple types, fermentation methods, and additional ingredients used by cider makers.