Cider production begins with the selection of apples, which are typically harvested in the fall. The apples are washed, crushed, and pressed to extract their juice. This juice is then collected and can be filtered to remove any solids before fermentation begins. During fermentation, yeast is added to the apple juice, converting the sugars into alcohol and carbon dioxide. This process can take several weeks to months, depending on the desired flavor and alcohol content. After fermentation, the cider is often aged, filtered, and sometimes carbonated before being bottled and ready for consumption.