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It's cider time at Ampleforth Abbey

Pardon my nostalgia, but one of my favorite childhood memories was making fresh apple cider on my neighbor's old wooden, hand-cranked cider press. Nothing beats the taste of unfiltered, unpasteurized fresh cider.

Related: Is there a difference between cider and apple juice?

Nigel Roddis / Reuters

Malaysian Monk Brother Columba picks apples at Ampleforth Abbey in Ampleforth, northern England, September 21. The orchard has 2,500 apple trees from which 25,000 liters of cider a year is produced and sold in local outlets to help finance the Abbey.

Nigel Roddis / Reuters

Picked apples are seen in the orchard at Ampleforth Abbey in Ampleforth, northern England September 21.

Nigel Roddis / Reuters

Apples are pressed to make cider at Ampleforth Abbey in Ampleforth, northern England, September 21.

Nigel Roddis / Reuters

Apples are pressed to make cider at Ampleforth Abbey in Ampleforth, northern England, September 21.

Nigel Roddis / Reuters

Bottles of cider made from the apples picked by Monk Brother Columba and volunteers are displayed at Ampleforth Abbey in Ampleforth in northern England, September 21, 2011.