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Considerations for Operating
a Commercial, Non-HACCP Cider Mill in Vermont
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Frequently Asked
Questions at Lost Meadow Cidery:
How long are you open?
This year, September 10 - October 30. Weekends only, 10-6. Call ahead, (802) 922-2591.
What's the difference between sweet cider and fermenting stock?
Sweet cider is the fresh juice you buy in a one-gallon jug and serve to your
kids. It's made from an ever-changing blend of dessert fruit selected for a
balanced, quality product.
Fermenting stock is cider destined for yeast fermentation. I blend it, you
make it alcoholic (hard). We get the best of both worlds, you get a
top-shelf, crafted cider for a low cost, I don't have to mess with state and
federal licensing to sell an alcoholic product. These special blends sell
out every year, call or email me to reserve yours.
How long have you been doing this?
Cider, 15 or so years, more if you go back to when I was a kid. Here in this
garage, since 2005, opened for 'business' in 2006.
Do you make any money at this?
Hell no. It's a hobby I would be doing anyway, so I figured I'd set it up
right and offer the goods to the public since this kind of cider is hard to
find.
Where do you get your apples?
Apples come from many sources. All sweet cider apples are purchased from
commercial Champlain Valley orchards. Our primary source grows over 40
varieties which contribute to the unique and changing blends we produce
throughout the year. All sweet jug cider apples are tree-picked, whole,
sound fruit.
Fermenter's fruit comes from our own orchard, local feral trees, and
regional orchards that specialize in superior cider fruit. We go to great
lengths to source the best fruit for (hard) cidermaking, and feel that our
product shows it.
Do you use drops?
Never for the sweet cider. Some fruit for fermenting blends are windfalls or
intentionally shaken at harvest, with strict mill sanitation between the two
types of fruit.
Will you squeeze my apples?
No, I have enough trouble fitting my fruit into the schedule without messing
with squeezing other's fruit. I've also seen enough contaminated fruit come
down the driveway that I'll not take any chances, thank you.
Do you have an orchard?
A little one. No, you can't pick any apples there.
Are the apples organic?
Some are. Some apples come from certified organic or transition orchards,
some from unsprayed wild trees. 'Conventional' apples come from orchards
that use advanced Integrated Pest Management practices to reduce chemical
inputs to a minimal level. In fact, I manage the farm that produces the
majority of our fruit, and feel confident about all of the apple products
from it.
Is your cider pasteurized?
No, we do not pasteurize our cider. Because we are a retail
operation, we are not bound by 21 CFR sec 101, the FDA Juice rules that
require pasteurization and HACCP implementation. We do take food safety very
seriously, and operate a strict food safety program to ensure that our
product is safe and healthy.
What's with this food safety business? I've drank unpasteurized
cider all my life.
Cider made from bad fruit under unsanitary conditions really can carry some
nasty stuff. The 'bad bugs' have recently evolved to survive and multiply in
the acidic juice environment and really aren't to be messed with. That's why
we run a clean ship and use good fruit.
But doesn't cider give you the shits?
Apples are very high in fiber, and a glass of cider is loaded with
it. In this soluble form, it will have a cleansing effect- all things in
moderation, until you're used to it.
Do you make hard cider?
Yes, as a hobby. NO I DON'T SELL IT.
How much for your hard cider?
NOT FOR SALE. I'll help you make your own, though.
What's fermenting stock?
Fermenting stock ('Cidre') is made from specific juice blends
intended for making hard cider. These blends are selected to provide a juice
with balanced sugar, acid, tannin, and flavor profile suitable for making a
quality finished cider. Varieties used change with the season and consist of
a base, usually a blend of Liberty, Cortland, Gala, or Golden (Delicious and
Russet) and a bittersweet/sharp component such as Foxwhelp, Ellis Bitter,
Yarlington Mill, Chisel Jersey, Dabinett, and some local crabapples. Blended
cidre juice is filled into the customer's container only. Carboys and other
supplies can be had from Local Potion in Plainfield, VT and Vermont Homebrew
Supply in Winooski, VT. For a basic cider customers only need a clean,
sanitized fermenter and airlock.
How do I make hard cider?
Easy. Get me a carboy, airlock, and stopper, pick up a pack of wine
yeast while you're at it. Get on my cidre reservation list, I'll send you
home with all you need, including directions.
Do you add yeast to your cider?
Didn't used to, but the mill is kept so clean I have a hard time
keeping a wild ferment going these days. I use a basic white wine yeast like
Premier Cuvee or Cotes des Blancs.
Do you add sugar to your cider?
I don't, you can.
Enough about cider. Does this road go any farther?
Yes, it comes back out in East Montpelier like a big jughandle.
Can I drive it?
If you have to ask, no. I'm not buying you a new exhaust system.
Interested in bartering?
I'm always looking for syrup, meat, and other goodies. Let's talk.
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