Our apple cider consists entirely of the juice of fresh-picked and carefully washed Door Creek apples. During the season from early September to early November we blend the flavors of different varieties to give you a full bodied, rich sample of fresh apple cider. The usual trend is to move from a tart light blend at the season's beginning to a rich, sweet, full bodied blend at the season's end. Combining the characteristics of many unique varieties has helped to make our cider special.
We add nothing to our juice, including preservatives, so it must be kept refrigerated and consumed within approximately two weeks from the date of purchase or it will ferment.
Because of the recent concern regarding the bacteria E. Coli in unpasteurized juice, we have added a sanitizing step in our apple washing preparation. Further, drops (windfalls) are never used in our cider making.
For people with compromised immune systems or for very young children we recommend heating our cider to at least 160 degrees for 16 seconds or more before consumption. Presently, the risk of E. coli related illness from the consumption of properly pressed unpasteurized cider is extremely low. Those who want no risk should buy pasteurized juice or follow the heating instructions detailed above.
We apologize for the times when we run out of cider, but as we are a small orchard, it is sometimes hard to keep up with demand.
Home Hard Cider Brewing
Hard apple cider is a delicious fermented drink and its popularity is on the rise. Home brewers especially have embraced this new trend, and many have come to us seeking fresh cider and specialty apples for use in their recipes.
The good news is that we DO grow some of these hard cider varieties. Some are only used for cider (bitter-sharp and bitter-sweet), and some can be both eaten or juiced.
In the bitter-sharp (high tannin/high acid) category we have:
- Kingston Black (not yet producing)
Bitter-sweets (high tannin/low acid):
- Medaille D'Or
Sharps (low tannin/high acid) that can be eaten fresh or juiced:
- Ashmead's Kernel
- Belle de Boskoop
- Calville Blanc D'Hiver
- Cox's Orange Pippin
- Esopus Spitzenburg
- Northern Spy
- Ribston Pippin
- Sops of Wine
Sweets (low tannin/low acid) that can be eaten fresh or juiced:
- Golden Russet
- Roxbury Russet
The bad news is we have very small quantities of these apples available (and some might not be available every year). Thusly, they are generally sold at full retail price. We use the "seconds" of these varieties to help make our fresh cider spectacular.
Additionally, home brewers can buy our excellent blended variety fresh cider throughout the season. Many people have found great success brewing with it at home - and you don't have to press any apples. However, we do not offer volume discounts for home brewers; because we do small weekly pressings and because it is hugely popular, our fresh cider usually sells out at full price.