Cider pressing is the process of extracting juice from apples to make cider. It involves crushing the apples to break down their cells, releasing the juice. This is typically done using a mechanical press, which applies pressure to the crushed apples, allowing the liquid to flow out while leaving the solid pulp behind. After the juice is extracted, it can be fermented to produce alcoholic cider or pasteurized for non-alcoholic versions. The quality of the cider depends on the type of apples used and the pressing technique. Proper sanitation and storage are also important to ensure the cider remains fresh and safe to drink.