A fruit crusher, a fruit press and food-safe containers are the only equipment required to make cider. Apples need to be crushed into smaller manageable pieces before being pressed. The crushed apples are then pressed, and the juice is collected in a container. The juice is left alone to ferment.
Depending on taste preference, the length of fermentation ranged from a few weeks to several years. Ciders are typically fermented at 40 to 60 degrees Fahrenheit. The longer the cider is left to ferment, the more acidic and sour the profile. The alcohol content of apple cider varies from 1.2 percent to 8.5 percent.