Mar 1, 2016
Curtis Sherrer is barreling aging single variety apples at
Millstone Cellars. An old grist mill dating back to the 1850s
houses the Tasting Room.
"If you are looking to save money, all you need is a barrel. You
don't need chillers."
Instead of pressing multiple apples and creating the sweet cider
that will then be fermenting - Curt keeps apple varieties separate
until he finds the perfect balance
At the "Old Grist Mill" they use a cloth press on site that dates
back to 1850s.
Says Curt, "Let's take apple juice and see how close we can get to
making a chardonnay" of their goal in choosing to become a
cidermaker.
Curt recommends looking at bending much like ones does with spices
and ingredients: See what will make the most savory cider.
The learnings garnered from making cider from single variety
apples, until the final blend are abundant. You will learn
about:
- How maturity ( of the apple and cider) matters
- How does maceration change it? Maceration is what happens when
you wait to press the pomace (crushed apples), letting the pomace
sit for a bit, like 24 hours to 2 days or even longer.
- Learn the taste differences between free run apple juice where
the pomace is barely pressed versus crushing and pressing
immediately.
Find the full show notes and links to this episode at cider
chat.com
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