The Butternut Farm Cider House

A LITTLE BIT MORE ABOUT OUR CIDER....

Our hard ciders are hand-crafted 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, but it can take longer. Some of our best ciders have aged for up to 9 months. We use simple methods with attention to detail. Cultured yeasts give predictable flavors and the fruit flavors are preserved by not filtering and using minimal if any preservatives (sulfites and sorbates). Our cider can be style categorized as Modern, Wood aged, or Fruit and we are very happy to say that most of our blends have no added Sulfites or Sorbates. Click this link for more info on cider styles: http://ciderassociation.org/wp-content/uploads/2018/12/USACM-Style-Guidelines-V2p0-1.pdf

We search out combinations of “dessert” varieties that offer maximum sugar and balanced acidity for a light, refreshing hard cider. The alcohol contents range from 6% to 7% and can be classified as dry to semisweet for sweetness levels. 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 available for purchase and fills. Please remember our ciders are best when consumed within 2 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 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!!