The primary ingredient in apple cider is, unsurprisingly, apples. To produce apple cider, fresh apples are pressed and juiced, and sometimes the juice undergoes fermentation, resulting in alcoholic cider. For non-alcoholic versions, the apple juice simply requires pasteurization, which maintains its shelf life. The type and variety of apples used can significantly affect the flavor of the cider, with different combinations yielding different sweetness levels, acidity, and aroma profiles. Apple cider is particularly popular in fall months and is often associated with harvest festivities and seasonal drinks.