The notch screw brings the apples back to a grooved metal plate that will transform them into pulp. The fruits are ground coarsely in order to preserve the juice. The must thus obtained will macerate, sheltered from the air, for 6 to 10 hours. During this phase, the pectin molecules migrate into the juice and bind and clarify the must. The whole process gives the cider a coppery color and ensures better development of the aromas of the harvested apples.