These apples can be bruised, undersized, or have fallen to the ground due to ripeness. Whatever the reason, their suitability for making our favorite harvest by-product is not diminished. In pasteurization, cider is heated for a specified period of time during which disease causing bacteria are removed. Pasteurizing cider causes minimal taste changes. Unpasteurized cider begins to ferment after just 20 days, while pasteurized cider can last up to 70 days or more when stored properly.
Farm workers work quickly to pick and pack our apples.
A bushel of apples weighs about 40 pounds. Depending upon the variety, workers pick 100-200 bushels of fruit each day. A full apple bin weighs approximately 600 pounds. Here the cleansing process begins. T he apples are sprayed with a diluted chlorine rinse to kill germs and bacteria.