Businesses in this category produce cider and wines made by fermenting fruit other than grapes. Cider is generally made from the juice of apples, while fruit wines may use ingredients such as berries, pears, plums or other fruits. Production commonly involves selecting and preparing fruit, extracting or pressing the juice, fermenting it with yeast, and allowing the drink to mature. Producers may blend batches to achieve a consistent flavour and strength. Finished drinks can be still or sparkling, dry or sweet, and may be filtered, carbonated or otherwise prepared before packaging. Products are typically supplied in bottles, cans, kegs or bulk containers for sale through retailers, pubs, restaurants and other drinks businesses. Some producers also make seasonal or small-batch varieties, and may offer related products such as fruit juices or cider vinegar, depending on their operations.