Blog/How-To's

Hopefully some of these tips & tricks can help answer some of your apple questions.

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FAQs

  • For the most part, our hard cider is nothing but apples directly from our farm. What we mean by that is that we do not kill the natural yeast in our apples or add any dry yeast, sugars or preservatives to our hard ciders. In order to get our flavors, we only add natural dried fruits (elderberries, blueberries, etc.). We do not even use chemicals to kill the yeast after fermentation. This means we have to keep our hard cider continually cold.

  • We only use fresh quality ingredients on our pizzas. We make our own pizza sauce and pizza dough. Our pizza dough (secret family recipe) is considered a “wet” dough and is made especially for wood fired cooking. All of the Pork we use is raised right on our farm and is fed plenty of apples.

  • We have roughly 20 different varieties of apples. However, for Pick-Your-Own, we stick with the varieties we have the most of: Paula Red, Macintosh (2 varieties), Honeycrisp, Cortland, Empire, Smoothies & Red Delicious. We have smaller amounts of Anoka, Williams Pride, Sweet Sixteen, Russetts, Cox’s Orange Pippin, Dolgo Crab Apples, Baldwin, Liberty, and Black Oxford.

  • We have not and do not plan on ever pasteurizing our fresh-pressed cider. It is our belief (through many taste tests of other ciders) that the pasteurization process reduces the true flavor of cider. However, this does mean that our fresh cider needs to be kept cold; otherwise, it will start to ferment, just like our hard cider. Our early season ciders are tart and slightly sweet, while our later season ciders are very sweet and almost candy-like.