A LITTLE BIT MORE ABOUT OUR METHODS, APPLES, TECHNIQUES, AND THE USE OF PRESERVATIVES IN OUR HARD CIDER.
We hand-craft on site in 200 gallon batches. At minimum, it takes 10 weeks from pressing the apples until a batch is finished and ready to serve. However, some of our best ciders have aged longer, for up to 9 months. We use simple methods with attention to detail. Cultured yeasts give predictable results and the fresh apple flavors are preserved by not filtering and using minimal if any post fermentation preservatives (sulfites and sorbates).
If all goes as planned, our juice is treated once before fermentation with a dose of sulfite. This step cleans up any wild yeast and bacteria in the juice and allows for a cleaner fermentation. The early dosage also gives time for their "Off Flavors" to dissipate before the cider reaches the tasting room glass.
Despite our best efforts to limit their use post fermentation, sulfite additions at that time are sometimes necessary. Any of our blends with post ferment adds of any preservative will be labeled as such.
Our blends are mostly combinations of “dessert” apple varieties. We seek combinations that offer maximum sugar and balanced acidity for a light and refreshing beverage. The ABV of our cider ranges from 6% to 7% and sweetness levels can be found across the entire spectrum. Before serving, the cider is force carbonated and back sweetened if necessary. 2oz samples are available in the "tasting room" and Quart and half gallon sized growlers are ready for purchase and fills. Please remember our ciders are best when consumed within 3 weeks of purchase and are kept fresh by always being stored upright in your refrigerator.
Heirloom, Bittersweet, and Bittersharp varieties native to both Europe and North America are planted in our orchards. These trees are now four years old and their apples are beginning to have an impact on our ciders. Amburana (our first ever bottled Cider) is made entirely with heirloom and bittersharps. Trace amounts can also be found in the Old Fashioned and Back 40 blends.
Our cider can be style categorized as Modern, Wood aged, or Fruit. Click this link for more info on cider styles: http://ciderassociation.org/wp-content/uploads/2018/12/USACM-Style-Guidelines-V2p0-1.pdf
