redbyrd orchard cider

There is Art in Cidermaking!

*This piece first published on Finger Lakes Cider House website 11/24/15, written by Eric Shatt of Redbyrd Orchard Cider There is Art in cidermaking!!  The decisions made along the way direct the outcome. The blend of apples planted, where they are planted, when to pick them, how long to sweat them, which ones to press together, how hard to press them, where to ferment the cider —-size and container, barrel or Stainless Steel, yeast, temperature, lees contact, aging, use of sulfites, bulk aging, blending, []

Winter Work

In the midst of a busy bottling schedule, we’re making time for our favorite orchard task…pruning! This week we’ve put our Cloudsplitter and our first ever Kingston Black single varietal into bottles, now the job is to keep them warm enough to get through second fermentation in the bottle.  The second fermentation will give these ciders their exquisite fine bubbles…ready to drink by early May. Woohoo!  We’ve also been busy making changes to some of our labels, including a back panel and []

prune. drink. repeat.

Pruning is my favorite orchard chore.  It is truly art, sculpting of the tree. To promote fruitful wood, renew old branches, shape the tree for good sunlight and airflow.  Apples and leaves will surround these trees this summer but for now they are mere skeletons.  The air is crisp and the cider, fresh and cold.