A LITTLE BIT MORE ABOUT OUR 2020 VINTAGE 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 preservatives (sulfites and sorbates).
If all goes as planned, our juice is treated once before fermentation with a small dose of sulfite. This step cleans up any wild yeast and bacteria in the juice and allows time for the their "Off flavors" to dissipate before serving.
We search out combinations of “dessert” varieties that offer maximum sugar and balanced acidity for a light, refreshing hard cider. The alcohol contents ranges from 6% to 7% and can be classified as dry to semisweet. Before serving, the cider is force carbonated and slightly 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.
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
Heirloom, Bittersweet, and Bittersharp varieties native to both Europe and North America are planted in our orchards. These trees are now three years old and as their production increases in years to come, their apples will be mixed in to add better flavor and body to our blends. We can't wait!!
