Our current method of cider making is to take Pacific Northwest apples, grind them into a pulp, and press that in our DIY built rack & cloth press. This produces the freshest juice possible going into fermentation. We consider cider made from fresh-pressed juice superior because it produces a product with bright and complex apple notes and flavors. We love every tart, bitter, and sweet aspect of the apples we use. Our recipe is simple, fresh pressed juice, yeast, and time.