A Year in the Life of a Cidery

February: Cold Storage

Our 60-acre orchard is located in the Hudson Valley — also known as the Apple Belt of New York, which is the second largest apple producing state in the country.

The big red barn at the entrance of our orchard is more than a sign to welcome visitors — it actually plays a critical role in the cider making process, serving as a cold storage space.

Cold storage slows the ripening of the apples, extending their lifespan for an extra few months to allow us to make cider well into the spring instead of only right after the harvest season.

We keep the cooler temperature controlled at between 32 to 36 degrees — making it the coldest, but best smelling room at our orchard. Right now we have 10 different apple varieties stored there, giving our cider makers a steady supply of apples to press throughout the winter months for juice that will ultimately be turned into hard cider.