Our ciders come from blends of apples grown here in our orchards in the Finger Lakes. We use native yeast and take a hands-off, minimalist approach to fermentation. We never add sugar, fine, or filter our cider. Instead, we let the fruit speak for itself, creating unique variation from season to season in our finished beverages. Some of our apples are modern types such as Goldrush and Spigold. Old American apple varieties like Golden Russet, Roxbury Russet, Northern Spy and Baldwin add a rustic, Americana flavor to the mix. Finally, English and French apples such as Brown’s Apple, Major, Muscat de Dieppe, Harry Master’s Jersey, Kingston Black, Ellis Bitter, Somerset Redtreak, and many others originally from European cider lands mix with their American counterparts to produce the final, delicious blend of each cider we bottle. Please visit our farm website to learn more about our apples.
Dry Cider “Bottle Conditioned” in 750ml bottles and 20 liter key kegs 2015 vintage This cider offers an 80% blend of bittersweet and bittersharp cider varieties and 20% of heirloom apples. This cider is available in 750ml bottles and 20 liter key kegs. See the apple list: Bittersweet & Bittersharp Varieties: Major, Somerset Redstreak, Dabinette, Harry Masters Jersey, Michelin, Ellis Bitter, Muscat de Dieppe, Muscat de Bernay, Yarlington Mills, Bramatot, Kingston Black and Brown’s Apple. Heirloom Apples: Old Non-Pariel, Holstein Pippin, Cox’s Orange Pippin, Ribston Pippin, Bramley’s Seedling, Spigold, St. Edmund’s Russet, Egremont Russet, Ashmead’s Kernel, Calville Blanc and Reinette Franche. Three separate lots were fermented and blended together with one tank going through a natural MLF. A secondary fermentation was achieved in the bottle for carbonation, by bottling before fermentation was complete.
“Dry Hopped” Cider bottle conditioned in 22ml bottles & 20liter key kegs 2015 vintage 85% American Heirlooms including Balwin, N. Spy, Roxbury Russet, Rhode Island Greening, Grimes Golden, Macoun and Spigold. 15% Bitter Sweet and Bitter Sharp including Skinner-McCue, Dabinette and Muscat de Dieppe. Equal parts of the four estate grown hops including Kent Golding, Fuggles, Cascade and an unknown noble hop were added at the end of fermentation for 6 days. A secondary fermentation was achieved in the bottle for carbonation, by bottling before fermentation was complete. No sulfites were added during fermentation or bottling.
¡No pasarán! Sidra in 750ml bottles and 20liter key kegs 2015 vintage. Made in a Northern Spanish style, which is our personal favorite region for cider (Asturias and Basque Country). 70% Heirlooms including Freiherr von Berlepsch, Calville Blanc, Spigold, Rhode Island Greening, Reinette Franche, Old Non-Pariel, Northern Spy, Ashmead’s Kernel and Holstein Pippin. 30% Bittersweet and Bittersharps including Skinner-McCue, Dabinette, Brown’s Apple, Kingston Black, Bramatot and Yarlington Mills. The cider began fermentation as pomace before being pressed off after ten days. Lots were blended together to create this still cider that pays homage to Spain. No sulfites were added during fermentation or bottling.
“Crabby Pip” is a dry cider made with hybrid and species crab-apples in 750ml bottles from the 2015 vintage. 38% crab apples including the varieties Wickson, Golden Hornet, Firecracker and species crabs like Malus baccata , Malus coranaria, Malus sieversii and several species hybrids. 62% heirloom apple varieties including Baldwin, Golden Russet, Roxbury Russet, Holstein Pippin, Grimes Golden and Keepsake. A secondary fermentation was achieved in the bottle for carbonation, by bottling before fermentation was complete. No sulfites were added during fermentation or bottling.