The number of cideries producing delicious drinks continues to grow. And while each and every one focuses on making great, sippable cider, others are driven by a further mission. For WildCraft Cider...
Apple Tales with Darlene Hayes There were trees as far as the eye could see, boughs heavy with apples ripening in the golden October sun – 1.6 million trees growing on an estimated 40,000 acres at...
Selecting a Yeast Strain That is Right for You As mentioned in Part 1 of this series, juice clarity, yeast selection and nutrient additions are key to avoiding problematic stinky fermentations. We...
Some stories don’t come that easily, and the Ashmead’s Kernel story turned out to be one of them. Though it has been much loved for a couple hundred years at least, the records that might shed some...
Making great cider certainly has everything to do with how you treat the fruit and how you treat the juice. But Champlain Orchards, located in Vermont, takes it one step further. For Champlain,...
Sam Keirsey is both an assistant winemaker and head cidermaker at Lake Chelan–based Karma Vineyards. A graduate of Washington State University’s enology program, Keirsey was asked to establish and...