Blending Estate Grown Cider Apples, Naturally
We blend the flavors from our traditional English bittersweet, early American russets and crabapples using all natural methods and ingredients.
Our Process Takes Into Consideration Achieving The Highest Quality Cider.
Between the tank’s double walls, cold water is circulated to maintain an ideal cool temperature for the yeast to slowly ferment the juice into hard cider.
Stainless steel tanks are used for fermenting the apple juice into hard cider. The ideal fermenting temperature maintains the highest essence and flavors in the hard cider. After fermentation the cider is transferred to an empty stainless steel tank and allowed to age before bottling. Our bittersweet apples provide true apple tannins in the juice so oak barrels are not used to add oak tannins to the cider during aging.