Cold-pressed juice
After extracting juice from fruits and vegetables, the juice may be consumed raw, or the manufacturer may choose to put the juice through a preservation method such as HPP in order to extend shelf life and kill potentially harmful microorganisms. The HPP process allows the juice to be stored for about 30 days.
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.