“MAKE IT LIKE WINE, DRINK IT LIKE BEER.”
WE USE LOCALLY SOURCED APPLES FROM CAMINO, CA (AN HOUR EAST OF SACRAMENTO). THE APPLES ARE JUICED AND TAKEN BACK TO THE CIDERY WHERE THE FERMENTATION BEGINS. THE FERMENTATION PROCESS BEGINS AFTER THE JUICE SITS FOR A DAY, UNTIL THE YEAST IS ADDED, WHICH WE CALL “PITCHING YEAST”. THE YEAST IS AN ACTIVE BACTERIA THAT EATS THE SUGARS IN THE JUICE AND TURNS THEM INTO ALCOHOL. THIS PROCESS TAKES AROUND 10-14 DAYS. WHEN THAT’S OVER, THE CIDER IS RACKED, MEANING THE JUICE IS TRANSFERRED FROM ONE TANK TO ANOTHER WHILE REMOVING THE YEAST. ONCE RACKED, THE JUICE, NOW CIDER, AGES FOR A MINIMUM OF A WEEK UNTIL IT NEEDS TO BE FILTERED TO CLARIFY THE CIDER. AFTER FILTRATION, THE CIDER IS CARBONATED, PACKAGED, AND READY TO CONSUME.