Pressing the Very Best
Pressing the Very Best
The Alstede Farms cider mill was started in 2015 and we are proudly going into our 8th year of pressing apples. Having a cider mill on an apple farm means that nothing goes to waste on this sustainable-focused, regenerative farm. The cider mill produces fresh apple cider using an antique rack and cloth press from… Read More »
The Alstede Farms cider mill was started in 2015 and we are proudly going into our 8th year of pressing apples. Having a cider mill on an apple farm means that nothing goes to waste on this sustainable-focused, regenerative farm. The cider mill produces fresh apple cider using an antique rack and cloth press from upstate N.Y. This antique press has the capability to stack up to 12 cloths and racks to compress cider. The apples used in our cider-making are from our nearly 60 acres of apple farmland. Some apples are collected from the fields and we also utilize “apple drops” for making cider. Apple drops naturally occur from dislodged apples fallen from the tree due to wind or other weather-related disturbances. Rather than go to waste they will be inspected and considered for use in our apple cider.
We start the process with a variety of our own local fresh-picked apples to develop a complex flavor in our cider that is not too tart and not too sweet. The apples are graded, inspected, washed, and sent up a conveyor to a grinder that makes an “apple mash.” Pressure is applied to the rack and cloth and the juice is extracted leaving only pomace, which is the remaining solids after juice extraction. This pomace gets used again in our composting making the regenerative cycle complete. From there the cider is put in bulk storage at 38°F to keep it fresh in preparation for bottling. Before bottling, the cider is passed by an Ultra Violet (UV) light, also called cold pasteurization, to remove any bacteria which creates a healthier product with extended shelf life. Our cider is pressed weekly from September through the end of our harvest season sometimes even into late winter. It takes approximately 25 apples to press one gallon of
cider. Learn more about how we recycle the water from our cider mill to use on our crops.
Apple cider can be used for more than just drinking and tastes great in recipes. Apple cider makes a great addition to cooking applications including soups like this Onion, Apple Soup or added to baked goods or to all day apple butter. Try using apple cider as the backbone in these healthy drinks; beet smoothies or green smoothies. Apple cider does not have to be used only in sweet applications, it shines when used in savory dishes like this Acorn Squash Fondue. Our culinary specialist, Miss Jenn, has curated these fun an easy recipes featuring apple cider, get the recipes here.
Since our apple cider is cold pasteurized and shelf stable, don’t worry about transporting it during the holidays unrefrigerated for a couple of hours. Make sure to refrigerate once you get it home or to your destination for best flavor and freshness. You can also freeze cider making it versatile for use in adding flavors to sauces and gravies. If you are planning on freezing in the original container, we recommend that you remove a bit of the liquid first to allow room for the cider to expand as it freezes. Our culinary specialist suggests that you freeze cider in smaller containers according to use, for example, one cup of apple cider is typically used for baking, therefore freeze one cup in a small container so that you are all ready to go when needed.
Best wishes from our Farm Kitchen to yours! xo
