Crush apples into pulp: Custom blends of apples are crushed into tiny chunks of apple called pommace.
Press pulp into raw juice: The pommace is pressed into fresh, raw juice.
Leftover pulp salvaged: After pressing, the dry pommace is reclaimed for its nutritional value to be used in snack bars, cattle feed and composting operations.
Yeast selection and/or wild fermentation: For each style of cider we select specific wine, beer, or wild yeast strains.
Cold fermentation: Long, slow, cold fermentations bring out the natural fruit aromatics.
Specialty ingredients *optional*: In addition to apples, we sometimes use other agriculturally grown ingredients, such as whole Marionberries, apricots, and raw meadowfoam honey for select styles.
Barrel aging *optional*: Some styles of cider are aged in barrels for additional character and depth. Our favorites include chardonnay, pinot, and bourbon.
Filtration *optional*: Some styles of cider are filtered for a clean profile, while other styles are intentionally left unfiltered for a more rustic character.
Carbonation *optional*: We carbonate most of our ciders, but some traditional styles are left still.
