Paging DrPizza.
I'm going up to cidery this weekend. They have a new hopped one that sounds bizarre but I have to try it. Get some fresh apples from their orchard while I'm at it. Regular (non-alcoholic) cider is great too. Especially hot.
While NY is supposed to have a great year, it was so cold in our little area that a lot of trees never blossomed this spring. Fortunately, I did enough apple sauce and apple butter that I have about 2 more year's worth canned. I'll still be able to get some apples for fresh pressed cider (our own cider press). NY requires fresh cider to be pasteurized. I can't speak for all the cider mills, but the local one seems to have a problem - my unpasteurized cider lasts up to 2 weeks in a cold fridge before there are obvious signs of fermentation. There's doesn't last even 3 days in the same cold fridge before it starts showing obvious signs of fermentation.
Old picture; last year we picked and turned into cider, hard cider, apple sauce, apple butter, apple pies, apple crisp, (etc.), about 5 times as many apples. We have dozens of apple trees; and the nearby state wildlife lands have hundreds upon hundreds of apple trees. This year, only about 10% of the trees have significant numbers of apples.