Ciders, liqueurs, syrups, and so forth

Juice from orchard fruit makes excellent products that can be found in orchard stores and in retail outlets, including grocery stores.

Making cider and fine (alcoholic) liqueurs requires several stages and time. For example, to produce cider, you have to harvest sweet, sugar-rich apples as well as apples that are somewhat bitter.

• The apples are washed and sorted.
• They are then passed through a grinder that breaks them up into small pieces.
• They are left to rest They’re said to be macerating.
• The resulting mixture is then pressed to extract the juice. The juice is then poured into a first barrel.
• The remaining small pieces of apple now be separated from the juice. The clear juice is transferred to a second barrel.
• The fermentation period begins. This is when the fruit’s sugars are transformed into alcohol.

Bottling begins once the desired alcohol content has been reached. Cleaning and labeling the bottles completes the process.

Fruit juices and syrups can be prepared more quickly because they don’t have to be fermented.