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Considerations for Operating a Commercial, Non-HACCP Cider Mill in Vermont

 


Cider Season 2007

All of my juice is unpasteurized.   For more information on cider/food safety go here.

The cider mill will be open weekends starting September 22 and going until October 28.

Fresh juice will be available for pickup Saturday or Sunday 12:00-6:00 PM or until it�s gone. Call or email for directions.  Sorry, the mill is not open to the public during operation.  If you need juice and can�t catch me on weekends or want me to reserve some, give a shout and we�ll 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 didn�t have the heart to put through the grinder.

Sweet Juice (�Cider�)
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 �open� around noon.  Sweet juice (unpasteurized �cider�) will be available every weekend until it�s 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 (�Cidre�)
I will be making cidremaker�s 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.

 

 

 

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All material Copyright Terence Bradshaw 2006-2013

terryb at lostmeadowvt dot com