Cidery

SHORT STORY: After making a still cider, we bottle it with a  tirage -dose of yeast and sugar and close the bottle with a crown cap.  After around 6 months, it has fermented a second time in the bottle and is bubbly.  We disgorge the yeast, and add a dosage-bring the volume back up to…

This is an introduction paragraph…. PRESSING CIDER APPLES We have an OESCO 32” rack and cloth cider press. It’s old fashioned, and labor intensive, but we get good yield of high quality juice from it. We bought it used from another orchardist who like many, was getting out of cider because of new government regulations.…

Ice Cider is a naturally sweet, dessert-style cider, made by harnessing the power of cold to concentrate sugars prior to fermentation. We use a process called cryoconcentration where the juice from late-harvest dessert apples is pressed in in the winter, and allowed to freeze. Here’s how it works, in rough detail. MAKING OUR ICE CIDER…

In the summer of 2009 we started working on our new cidery.  That is, we started renovating a 30‘x90‘ dairy barn built of cinder-block in the 1950s.  The assets: 3,000 square feet of space including the attached milk room, a first story made of masonry that would tolerate exposure to liquids without rotting, a huge…