Apple Press at

Fruit and Cider Talk from Calais, Vermont. Maintained by Terry Bradshaw, fruit guy.

Friday, July 20, 2007

2007 Cider Mill Schedule

Cider Season 2007

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

Cider mill 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.

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. 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]. 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.