Until the end of the 19th century cider was mainly produced by small family concerns. Commercial production is now carried out by only a small number of manufacturers. In April or May the apple and pear will flower. During this period good weather is needed for fertilization and set of the fruit. As with vines, the plant self-pollinates and by June the fruit sets. Harvest of the apple/pear is 150 days approximately after flowering.

Once the pulp has been pressed and treated with sulphur dioxide and citric acid, sugar is added to increase the concentrate followed by cultured yeast to produce fermentation that lasts 4-6 weeks. Once this is completed the cider taste is very dry. At this stage various types of ciders can be blended with a further addition of sugars to give sweetness and to dissolve carbon dioxide (secondary fermentation) to brighten the cider and enable an increased shelf life if packaged.