Cider Hill Farm Starts with Cider
Our fresh apple cider has developed quite a reputation.
It doesn’t hurt that back in the day when the Mass Dept of Food and Ag sponsored a statewide cider contest, we won “Best in State” four out of five years (we came in second one time).
Cider Hill Farm also placed 7th in a National contest a few years back.
How do we do this?
Our unpastuerized cider is made from a blend of 7 to 12 varieties of apples, which are selected for their contributing qualities in creating a juice with a great complex flavor including the right balance of sweet, tart, astringent and aromatic tones. With 65 varieties to choose from, we always have the raw ingredients for a gourmet blend.
We take exceptional care in our cider production by by using sound, tree picked fruit which all goes over a washing and polishing line before being chopped and fed into our state of the art horizontal Goodnature Press. This press has no wood racks, and is therefore very easy to sanitize. It is typical for raw ciders to get 7 to 10 day shelf lives, but we routinely see 3 to 4 weeks for our cider as long as it stays refrigerated.
We press one day a week and can make up to 1300 gallons during our busiest point in the season which is mid September to mid October. Our cider is never heated, pastuerized, UV treated or chemically preserved or altered - just 100% cold pressed apple juice.
When is the best time for cider?
We begin pressing for Labor Day weekend, making juice that is a bit on the tart side, with the October and November ciders picking up the fruitiest, deepest, and most complex flavors.