Traditional Cider Making Process
Freshly picked apples are left to mature for a week, then crushed or pulped. This is called the pomace or pommy
The pomace or pommy then has the juice extracted in a cider press
Traditionally the juice is run into wooden barrels, with the bungs taken out. No yeast is added as traditional cider making relies on wild yeasts. The fermentation starts within one or two days and keeps going for several weeks. In this time the barrel needs to be topped up with more juice. When the fermentation is over, the bung is replaced and the cider needs to be matured for five to six months.(For more a more detailed explanationgo to the link below."Cider making").