Then they are pressed to release the juice. The oxidation of the apples is what causes the juice to be brown. It was delicious nevertheless.
We ended up with about four gallons of fresh, unpasteurized cider. The owner of the farm brought us glasses so we could all try it right then and there. It was delish. It's almost a shame to make alcoholic! I have a mason jar in the freezer though, maybe I'll break that out to enjoy over Halloween. It's hilarious, my husband wants to go back for more! I asked him what we would do with another 4 gallons of cider. I guess it's times like these when we really need to get a freezer!