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Transfer the cider into bottles for storage and consumption. Best practices include sanitizing bottles and equipment, filling bottles to an appropriate level, and properly sealing them.

Clean the apples thoroughly to remove debris and cut out any rotten parts. Best practices include using potable water for washing and ensuring all apples are free from leaves and twigs.

Introduce CO2 into the cider to make it effervescent. Best practices involve force carbonating with CO2 tanks, bottle conditioning with a small amount of sugar, and ensuring proper sealing to retain carbonation.

Allow the cider to age in bottles or barrels to improve flavor. Best practices include storing in a cool, dark place and tasting periodically to monitor the aging process.

Maintain detailed records of all cider-making steps, ingredients, and observations. Best practices include documenting specifics like apple varieties, yeast strains, fermentation temperatures, and tasting notes.

Allow the cider to mature and clarify in a secondary vessel. Best practices include maintaining a stable temperature and avoiding oxygen exposure by using an airlock.

Extract the juice from apple pulp by applying pressure. Best practices include pressing slowly to maximize yield and clarity, and using a clean and sanitized press.

Process apples into a pulp to release their juice. Best practices involve crushing the apples finely but not over-processing to avoid releasing too much bitterness from the seeds.

Taste the cider and make adjustments as needed. Best practices involve testing specific gravity for sweetness, acidity, and alcohol content, and blending different batches for a balanced profile.

Convert the sugars in apple juice to alcohol and CO2 through the action of yeast. Best practices include fermenting at a consistent, cool temperature and using a hydrometer to monitor fermentation progress.

Select the variety of apples that will provide the desired balance of sweetness, acidity, and tannins. Best practices include using a mix of apple varieties and choosing ripe, unblemished fruit.

Transfer the cider from one container to another to leave the sediment behind. Best practices include minimizing oxygen exposure and ensuring all equipment is sanitized.

Sweeten the cider post-fermentation, if desired. Best practices include pasteurizing or using non-fermentable sugars to prevent re-fermentation, and adding in small increments while tasting.