Our cider is 100% pure juice. We make it from sound, ripe apples that have blemishes or are too small for selling by the bag. All cider apples are washed and scrubbed at least once, and most are washed twice before being ground and pressed. Our press is a state-of-the-art system with built-in high pressure washers to keep it clean and sanitary. At the end of each day of pressing we completely wash down the mill and sanitize the entire room. This is one of the reasons we think our cider tastes better.
Ultraviolet light for safety: Our cider is not heat pasteurized but instead, is treated with Ultra Violet Light (UV). UV is used in the food industry to reduce pathogens that could potentially be present, but UV saves the fresh, apple flavor of the cider that is usually lost from heat pasteurization. Try it! You’ll taste the difference. We make it in small batches so it’s as fresh as possible.
Did you know that it takes approximately 25 average size apples to make 1 gallon of cider?
Yes, you can freeze cider! All you need to do is take the top off of the cider jug and pour off a little of the cider so that you leave about 2 inches of air in the jug. Put the top back on the jug securely and store upright in the freezer. I have stored cider this way for months and it was still delicious. I am not sure what the maximum amount of storage time would be. We will have to do further testing on that. When you are ready to drink your cider, simply take the jug out of the freezer and thaw in the refrigerator. This will take several days. Of course settling will occur so hold the cap on tightly, shake the cider well, and enjoy.