Cold-pressed juice
Making cold-pressed juice is a two-step process. The first stage is to shred the fruits and vegetables into a pulp. Typically the shredding process uses a steel rotating disc. Produce is loaded into a large hopper feeding tube and typically falls into a filter bag. The second process is the hydraulic press; this exposes the shredded produce to extreme pressures between two plates. The pressure causes the juice and water content from the produce to drip into a collection tray below, leaving behind the fibre content in the filter bag. The fibre left behind is generally composted, recycled in food products or discarded.
Ice cider
The process of decantation of the water and the juice therefore happens within the fruit rather than in the juice. The apples are then pressed, frozen more and the resulting nectar is harvested and fermented at a low temperature for around 8 months. This method is more delicate and greatly increases the costs of production because more apples are needed to produce the same amount of cider as traditional methods. It can take 50-100 apples to make one bottle of ice cider. It is also important to note that because this method relies heavily upon the weather cooperating, in some years production is not possible if temperatures do not go low enough.