TOPIC:

Hi, I was wondering do commercial cider makers make their entire years supply of cider during apple season like wine is made or do they store apples and make it continuously throughout the year.

A common practice used by "large" companys:

1. Ferment the fresh pressed apple juice (with or without concentrated juice) as a strong apple wine (about 13% alcohol).
2. Store in Large, chilled concrete vats that occupy about half your site.
3. Dilute with water and carbonate as required.
4. Keg or bottle the dilute cider as required by market.
5. Optional: Add all sorts of fruit flavourings and sweetners

I think it varies. Some places will store the harvest then juice and ferment as they go, others will make all the juice up front and sell it off as juice or cider as required.