Happy EarthDay cider fans!!! Earth day is always the beginning of the growing season for Apple growers. In our orchard the diversity of varieties show their differences in how quickly they awaken from winter slumber. Some of the latest varieties to open like Brown Snout and Stoke Red are just barely opening their bud scales, the flowers still hidden and well protected from frost. Other varieties like Honeycrisp and Roxbury Russet have opened their buds to the potentially threatening environmental conditions and […]
*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, […]
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 […]
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.