Number 12 Cider House
1. Harvesting - Pick mature, ripe, sound apples of several varietals needed for our blend.
2. Sweating - Store apples from a few days to several months. This concentrates the sugars and flavors.
3. Milling/Pressing - Grind apples into a pulp and press out the juice.
4. Primary Fermentation - This is a vigorous, frothing stage where yeast begins to convert sugars into alcohol and carbon dioxide. This stage may last 10 days to over a month.
5. Racking - The cider is drawn off its lees, or sediment, into another tank for the second stage of fermentation.
6. Secondary Fermentation - This is a slower, finishing stage, often including a malolactic fermentation phase. It's where malic acid is slowly converted to lactic acid and carbon dioxide. This mellows the cider and gives it a smoother, balanced flavor. This stage may last several months.
7. Bottling - The cider is bottle conditioned for the desired level of sparkle, or bubble. It is aged between 2 months and 2 years before drinking.
Throughout this process we test and taste(someone has to!) Adjustments are made along the way. We believe the tinkering is well worth the effort. The result is gluten-free, artisanal cider that pairs wonderfully with food and celebration. Enjoy!
By nature we are meticulous individuals. The same attention goes into our cidermaking. We believe no detail should be overlooked and no process ill-conceived. Great cider needs care, and we provide it at every step: