|Cider Season 2007
All of my juice is unpasteurized. For more information on
cider/food safety go
The cider mill will be
open weekends starting September 22 and going until October
Fresh juice will be available for pickup Saturday or Sunday 12:00-6:00 PM
or until itï¿½s gone. Call or email for directions. Sorry, the mill is not
open to the public during operation. If you need juice and canï¿½t catch me
on weekends or want me to reserve some, give a shout and weï¿½ll work
something out [(802) 229-2004].
I will also have my own vinegar
for sale at the mill as well as the odd bag of apples that I just didnï¿½t
have the heart to put through the grinder.
Sweet Juice (ï¿½Ciderï¿½)
I will be open six continuous weeks this year. Generally I do my squeezing
on Saturday morning and try to be cleaning up by the time I ï¿½openï¿½ around
noon. Sweet juice (unpasteurized ï¿½ciderï¿½) will be available every weekend
until itï¿½s gone. The price for all fresh cider on these days is $5 per
gallon, in my one-gallon jugs only. At this time I will not fill your
containers with fresh juice.
Fermenting stock (ï¿½Cidreï¿½)
I will be making cidremakerï¿½s blends on the last five weekends of the
season, at the end of the squeeze day. Varieties used will change with the
season; come a couple different times and compare the ciders you make! Juice
blends consist of a base, usually Liberty, Cortland, Gala, or Golden
(Delicious and Russet) and a bittersweet/sharp component such as Foxwhelp,
Ellis Bitter, Yarlington Mill, Chisel Jersey, Dabinett, and even some local
crabs. Blended cidre juice is $6 per gallon in your container only.
Carboys and other supplies can be had from Vermont Homebrew Supply in
Winooski, VT (802) 655-2070.
I strongly suggest getting reservations in to me ASAP for your blended
juice. While my sweet juice will ferment into cider, the special blends
tailored for cidermaking are the reason why I do this, and a much superior
product will come from it. I am sourcing my fruit now and will need a little
time to get everything lined up. And once the barrels are empty, it will be
a long wait until next year.
All cider apples are sourced from Vermont or New Hampshire orchards and
are tree picked, whole, sound fruit. The variety mix will change with the
season and I use only the freshest fruit available, not cold-storage packing
house cast-offs. The orchards I work with all follow modern Integrated Pest
Management protocols to ensure that their produce is free of harmful
residues and grown in an environmentally responsible manner.