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 Cider Sequencing

Put the steps of making cider in the right order. 

Match the descriptions to the pictures at the top.

Pictures
Step 1 Step 2 Step 3 Step 4 Step 5

Description Order
The apples are grinded skins, seeds and all.  This is called mash.  The mash fills a bin holding about 20-25 bushels of ground apples.

The mash is pumped between screens of the cider press. The mash is being push out against the screens. The cider flows from the mash into the catch pan under the press. After all the cider is pressed out, the pulp, consisting of rice hulls, skins and seeds is carried out of the cider mill.
The cider now must go through filtration to be as clear as possible. Filter powder is used to strain the cider. The cider is now ready to be bottled.  Fresh cider usually keeps two to three weeks in the refrigerator before it starts turning bad.
The apples are cleaned with water and brushes.  The apples travel up a conveyor belt into a steel grinder. 
Different types of apples are used to make cider.  The apples are loaded onto a bin dumper.  The apples are inspected and the ones unfit for cider are removed.