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.

The Tanks

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.

aka, "the eggs"

Originally used as fermentation vessels these Apollo Flex Tanks (Aka, “Eggs”) are now used as blending tanks. (They are cool looking, thou!) After the cider is aged, the aged ciders from the stainless steel tanks are transferred to the eggs to create our special varietals. The blends are then transferred to a Brite Tank.

Bright Tank

The Brite tank is used to adjust the existing carbonation levels to achieve consistency in the blended cider varietals. Here, the blended cider is chilled to allow the added carbon dioxide to dissolve under pressure just before bottling. The light carbonation brings out the flavors and adds to the freshness and mouth feel of the drink.
Bright Tank