Apple Press at LostMeadowvt.com

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Tree Fruit Production Course at UVM this summer

noreply@blogger.com (TerryB_VT) — Fri, 05 Mar 2010 02:09:00 +0000

I don't normally blend my day job and online selves, but this is going to be a great program offered at the University of Vermont this summer (click the video pane if it won't embed):

Summer-U at UVM Horticulture Farm from UVM Continuing Education on Vimeo.

Farmward Bound

This highly-flexible, innovative, hands-on program is designed for aspiring farmers, agriculture leaders, and people interested in learning about the food system first hand. The summer Farmward Bound Program features intensive two week farm-based residential experiences in which students have the opportunity live and learn from successful local farmers. By working on three to four different farms of different sizes students will gain an understanding of multiple approaches to contemporary small scale sustainable agriculture....

My course:

PSS 195: Tree Fruit Culture.

Class Schedule: Tuesdays and Fridays from June 15 to July 9, 2010. 8:45 AM - 3:45 PM.

Three Credits.

Instructor: Terence Bradshaw.

http://www.uvm.edu/~summer/course.php?term=201006&crn=60710

Students will learn principles and practices of commercial tree fruit production, including site selection and preparation, varietal selection, tree training, nutrient, water and pest management, harvest and post harvest considerations. Special emphasis will be placed on environmental and economic sustainability of the orchard system. The class will apply knowledge of integrated horticultural and pest management practices in a real orchard setting.

Pre/co-requisites: PSS 10 or 21 or 1 semester biology or permission.

The class format will consist of a combination of classroom lectures, hands-on fieldwork, and visits to local commercial orchards.

For more information contact course instructor Terence Bradshaw: tbradsha@uvm.edu.

RIP Terry Maloney, West County Ciders

noreply@blogger.com (TerryB_VT) — Mon, 01 Feb 2010 17:46:00 +0000

Yesterday I saw a Facebook blurb from Aeppeltrow Winery that simply said, " Farewell, Terry Maloney. You will remain an inspiration. American cidermakers are all your scion and we will bear good fruit for you, forever." More info came in a quickly assembled Cider Digest this morning:

Subject: RIP Terry Maloney
From: Ben Watson
Date: Sat, 30 Jan 2010 13:53:44 -0500

Dear Fellow Cider Digesters,

It is my sad duty to report the untimely death of one of the best-known and
best-loved of America's craft cidermakers -- Terry Maloney of West County
Cider in Colrain, Massachusetts.

Terry died in what can only be described as a freak accident yesterday
(Friday) in the basement cidermaking room at his home. From what I
understand, a piece of filtration equipment full of cider under pressure
"exploded" with sufficient force to knock Terry back, and he hit his head
hard, causing his death.

Already this morning (Sat), some of Terry's closest friends in the cider
community have been on the phone with one another, discussing this shocking
and unexpected event. In the course of time, I'm sure that we will organize
at least one memorial or tribute (and probably more) to this gentle,
affectionate man who -- as much as anyone -- was responsible (along with
his terrific wife Judith) for the modern rebirth of cider culture in the
US.

I first met Judith and Terry Maloney more than 20 years ago, and we almost
immediately became friends. The Maloneys came to western Massachusetts with
experience from California vineyards. The beautiful hill towns of Franklin
County, MA are a traditional apple-growing and cider-making region, so Terry
and Judith began a winery that focused on locally grown fruits like apples
and blueberries. Over the years, they have everything from unfiltered Farm
Cider (still one of my favorites) to artfully crafted cidre doux and a whole
range of distinguished varietals that included Reine de Pomme, Baldwin,
Roxbury Russet, Kingston Black, and the astonishingly good, copper-colored
Redfield, a signature product of West County Cider and an example of Terry's
skill as both a cidermaker and fruit grower.

In addition to making their own cider, Terry and Judith have been central
players in promoting craft ciders from all over the US -- as founders and
organizers of the annual Cider Days festival, which over the past 15+ years
has provided an ever-expanding showcase of the best American ciders. All of
us -- producers and drinkers alike -- owe the Maloneys our profound respect
and gratitude.

Those of us who knew Terry personally will always remember him as a
thoughtful, soft-spoken, cultured, but also passionate man, and will miss
him greatly. But Terry's death is also a loss to many in the cider world who
never met him -- he was a real pioneer who showed the way for so many of
today's craft producers. He willed be missed.

As I hear of any tributes or memorials being planned, I will try to pass
along that information to everyone.

Respectfully yours,

Ben Watson
Francestown, NH

This is sad news for all cidermakers, and for all of us as human beings. Terry was a real inspiration to many, myself included. I concur with those who ask that we raise a glass in respect, and continue to ply our craft in his honor.

Live today as if it's your last, it might be, and remember to leave smiles and good thoughts behind.

TB

Holiday break squarings way

noreply@blogger.com (TerryB_VT) — Sun, 03 Jan 2010 11:58:00 +0000

10 cases bottles washed, three kegs cider bottled, three transferred to
vinegar tank. Vinegar tank all insulated and heater running. General
tidying (although it doesn't look it), airlocks topped, the cider room
is in pretty good shape right now.

Hardest part was deciding which three kegs to send to vinegar.

Patience, people!

noreply@blogger.com (TerryB_VT) — Tue, 22 Dec 2009 02:49:00 +0000

This time around Christmas usually finds me straightening things up in
the cider cellar. With my day job generally off for a couple of weeks,
and the first of the 'oh yeah it's here' winter settling in, time can be
found to wash bottles, rack carboys, check airlocks, wash bottles,
bottle a little Christmas cider, wash bottles, you get it. Today I
cleaned six cases of bottles, racked and topped a bunch of cider, and
did some general tidying up. A little concerning was the 'big tank'
variable fermenter that I usually do keeves/sweeter ciders in. I knew it
was there, but just today got around to pulling the trash bag off the
(open) top and setting the sealed lid in place. This should be BAD...an
open top fermenter two months after squeezing, kept in a cold,
slow-fermenting area is a textbook oxidation case. Yes, the cider tasted
a little off, even acetic a bit. This may be the closest I have come to
unintentional vinegar making. Of course, I sell vinegar, and always
make extra cider so that my 'lesser liquids' can be converted for sale,
so that's not too bad...I just wasn't counting on an extra 12 cases this
year.
After dinner I visited the cellar again. Last year I had a similar
problem, but instead of forgetting to put the lid on, I failed to check
the seal, so the resulting 25 gallons of cider got pretty oxidized, and
tasted a bit acidic, a sign of volatile (acetic) acid buildup. I kegged
it up this past summer to make carboy/tank space, but planned on
pitching it in the vinegar tank this winter. As a quick test, I pitched
a pack of malo-lactic bacteria each in two kegs and set them in the
furnace side of the basement. ML bacteria convert sharp-tasting malic
acid to softer lactic acid, this technique is used in many wines.
Tonight I compared a snort of the pre- and post-ML ciders, and damn if
they both weren't pretty good. Not great, but not ready for the salad
dressing either.
Which brings me to my point. People often ask me about how long to wait
to drink their cider, and I tell them a year. The truth is, all sorts
of things can happen over time, and given a robust, tannic, balanced
juice blend, time is generally your friend in cider (or wine) making.
Rough flavors tend to mellow, sharp acids tend to soften, subtle notes
open up. Time will often help a funky cider, but if after a year it's
still off, open up the vinegar tank. This pertains generally to
unbalanced, maybe over sharp, sometimes slightly oxidized ciders. A
truly nasty one should be tossed at any time.
Even though I'm considered a big 'cider guy', I admit that I'm not great
with my precise cider analysis- ethyl acetate vs diacetyl and the like.
I like my customers, and friends, to feel that a good cider can be made
without a bunch of expensive words and equipment. Start with good juice,
ferment it clean and cool, minimize any messing with it, and enjoy in a
year. Works for me.

Cider Season 2009 Comes to a Close

noreply@blogger.com (TerryB_VT) — Mon, 02 Nov 2009 00:13:00 +0000

After a busy weekend, and plenty more cleaning up to do tomorrow, the
Lost Meadow 2009 Cider Season is closed, at least the retail end. I
still have my fermenting stocks to tend to (including my annual keeve
that I'll set up tomorrow), as do many of the smart/lucky folks who
stepped up to get their share.

The 2009 season by the numbers:

Weekends open: 8...definitely too many, next year we'll shave a few off
in September. I don't expect to decrease total production much if any,
just concentrate on those peak weeks.
Number of pressings: 42
Total gallons squeezed: 828
Fermenting blends: 55% of total, we'll bump that up next year
Profit (cash in - apples and expendable supplies): $1623. This doesn't
account for equipment, space, improvements, my orchard (or its apples),
trucking, or any other indirect/fixed costs.
Estimated wage/hour: ~$10, ignoring the above considerations.

Getting rich? Hell no, and a P&L sheet would have me losing money.
Having fun? Of course, that's why we do it. Tired and ready for a
break? You bet, we'll do it again next year. Looking forward to this
season's cidre, come spring? Of course.

Thanks folks,

Last Call for 2009 cider

noreply@blogger.com (TerryB_VT) — Tue, 27 Oct 2009 01:22:00 +0000

This weekends marks the end of the squeezin' season at Lost Meadow Cider
Mill, so if you want to put up a carboy, let me know ASAP, it will sell
out. I have a better selection of fruit than ever and will be making
some nice custom blends. $7 a gallon, $35 fills a standard carboy. I
can supply the carboy, stopper, and airlock as well with a little
notice. I'll also be finishing the sweet cider squeezes this weekend as
well, so anyone who wants to put jugs in the freezer should stock up.
For larger orders (3+ gallons) reservations are encouraged; I've been
selling out of sweet jug juice every week lately.

You've been warned,

healingsgreen.com: World's Best Apple Cider: Terry Bradshaw: Lost Meadow Cider Mill

noreply@blogger.com (TerryB_VT) — Sun, 25 Oct 2009 02:36:00 +0000

blog post from Monday October 19:
healingsgreen.com: World's Best Apple Cider: Terry Bradshaw: Lost Meadow Cider Mill

Terry Bradshaw makes the most incredibly wonderful apple cider. A glass of his cider, sipped yesterday, was so far beyond anything that I have ever experienced that language fails me in creating a description. His blends leave anything else calling itself cider akin to mouth wash. If in Montpelier, Vermont in the fall on the weekends his cidery is a destination and offers an experience of a lifetime. http://www.lostmeadowvt.com/

Posted by healingsgreen.com

Ashmead's Kernel apples are deliciously ugly -- latimes.com

noreply@blogger.com (TerryB_VT) — Wed, 14 Oct 2009 19:03:00 +0000

Ashmead's Kernel apples are deliciously ugly -- latimes.com

Posted using ShareThis

Juicy Times for Hard Apple Cider (Washington Post)

noreply@blogger.com (TerryB_VT) — Wed, 14 Oct 2009 16:28:00 +0000

By Greg Kitsock

Special to The Washington Post
Wednesday, October 14, 2009

"Last year, they had a great crop of Kingston Black," home-brewer Rick Garvin says as he plucks purplish-red fruit from one of 3,000 semi-dwarf apple trees at the Distillery Lane Ciderworks in Jefferson. "It makes a nice, balanced single-variety cider."

Garvin, a McLean resident, meant hard cider -- the alcoholic kind. In America, we have to use an adjective to distinguish it from sweet cider, which is fresh, unfiltered apple juice. But in England, where every 12th pint slung over the bar contains cider, the term always denotes strong drink.

Some of the best apples for making hard cider are not the kind you find in a supermarket. Rob Miller, who owns the orchard, says Kingston Black is a bittersharp, a variety rich in acid and tannin. You wouldn't want to bake such apples into a pie; a bite of the fruit leaves a dry, woody sensation in the back of the throat. But the juice "makes a thick cider on the side of a sweet syrup; it ferments well," he says.

The juice is what brought two dozen members of the Washington area home-brew club, Brewers United for Real Potables, to Miller's farm on an early September outing. They planned to use his cider press to smash their newly picked apples into pomace and squeeze out every last dribble of juice, which they would tote home in glass jugs and plastic buckets. Dosed with packets of yeast and allowed to ferment for a few weeks, the juice transforms into a lightly effervescent, pleasantly tart alcoholic beverage that our colonial forbears likened to champagne.

Hard cider is a potent reminder of America's bucolic past. "Johnny Appleseed was actually planting apples for cider," says Dave Fredlund, district manager for Green Mountain Beverage in Middlebury, Vt. John Adams, our second president, regularly downed a tankard for breakfast to settle his stomach, Fredlund says. (That must have been quite an eye-opener; in early America, cider often was blended with spirits to keep it from turning into vinegar.)

During the 18th century, American adults imbibed an average of 34 gallons of hard cider a year, according to W.J. Rorabaugh's book "The Alcoholic Republic: An American Tradition." Cider consumption plummeted rapidly in the 19th century, giving way first to bourbon whiskey, then to lager beer and soft drinks. It didn't help that cider's popularity was strongest in the countryside, where Prohibitionist sentiments held sway.

After a century and a half as an anachronism, hard cider is staging a comeback. Since that BURP member outing, Miller has had 25 to 30 other home-brewers drop in to buy the juice. (It's available at his farm, 10 miles west of Frederick, and in pasteurized form in half-gallon bottles at the South Mountain Creamery in nearby Middletown.) Sales of commercial cider are up 14.4 percent so far this year, making it the fastest-growing segment in the alcoholic beverage industry, says industry analyst Bump Williams. Miller sells only fresh fruit and juice, but he intends to apply for a winery license that will allow him to market his own hard cider.

Fredlund estimates that Americans consume 4 million cases of hard cider a year. That translates into about 290,000 barrels, the output of a large craft brewery. But that's still a major step upward from the paltry 145,000 cases sold in 1990.

In 1991, the Joseph Cerniglia Winery (as Green Mountain was originally called) phased out its high-alcohol apple wine sold in Mason jars in favor of a lighter, more accessible beverage. Cerniglia decided to package his new Woodchuck brands in six-packs and kegs, and reduce the alcohol content to a more beerlike 5 percent by volume.

Woodchuck set the pattern for its imitators. E.&J. Gallo introduced its Hornsby's brands in 1995, and several breweries followed suit, including Boston Beer Co. with its HardCore line and, more recently, Harpoon Brewing Co. with its Harpoon Cider.

Today, Green Mountain is the Anheuser-Busch of the U.S. cider industry, accounting for 52 percent of domestic sales, by Fredlund's reckoning. Its Woodchuck ciders tend to be aromatic, rounded and fruity, dominated by the sweet, fragrant McIntosh apple. The 802 Dark and Dry (named after Vermont's area code) has caramelized sugar added for extra body and color. Woodchuck Granny Smith is made entirely from the tart green apples of the same name. Green Mountain also markets pear and raspberry ciders, in which other fruit flavorings are added to an apple base, as well as a spiced cider in the fall and an oak-aged cider in winter.

European imports offer a drier, more complex alternative. Samuel Smith's Organic Cider from England is a pale straw gold, crisp and thirst-quenching, almost like a champagne. The Normandy region of France is noted for its fruity, bubbly, low-alcohol ciders. Organic Etienne Dupont has an apple blossom aroma, a tart and fruity flavor and a spritzy carbonation. By contrast, most U.S. ciders are lightly carbonated. Jaime Schier, Harpoon's quality control manager, explains that if the CO2 exceeds 1.2 volumes per liter -- less than half that of beer -- Uncle Sam levies a "crippling" sparkling wine tax.

Cider occupies a no-man's land in terms of federal regulation. Technically, it's a wine. But due to a loophole in the alcohol code, labeling authority for lower-alcohol varieties defaults to the Food and Drug Administration instead of the Alcohol and Tobacco Tax and Trade Bureau. That's why bottles of cider, unlike beer or liquor, contain a nutritional information panel that lists the content of fat, sodium, carbohydrates, sugars and proteins.

Woodchuck is typical in that its label notes the presence of sulfites, preservatives that can spark an allergic reaction in some drinkers. But Fredlund says some of the antioxidants that abound in fresh apples remain in the fermented drink. He also notes that ciders contain no gluten, a gummy protein found in grains such as wheat and barley that can be dangerous to sufferers of celiac disease and wheat allergies.

Four weeks after BURP's apple-picking excursion, the home-brewers' ciders are bubbling away. Cider is easier to make than beer; you don't need to steep the raw material in hot water to break down starches into sugar, nor do you have to add hops. Garvin, however, has dissolved 12 pounds of clover and thistle honeys into five gallons of cider to create a hybrid beverage called a cyser. Rather than add ale or wine yeast, fellow home-brewer Bud Hensgen of Arlington has allowed airborne microorganisms to ferment his cider; a sample drawn from a plastic jug with an airlock is tart, faintly apple, with a hint of clove.

In 1997, Congress passed a tax relief bill that reduced the excise tax on cider (the non-sparkling kind) to 22 cents a gallon, on a par with microbrewed beer. That windfall, plus renewed interest, has spurred the opening of farmhouse producers such Foggy Ridge Cider in Dugspur in southwestern Virginia. Owner Diane Flynt grows more than 30 kinds of apples ("they're not dessert apples; they're ugly and hard to grow") rich in the tannins, acids and sugars needed to make good cider. Her products include Pippin Gold, a blend of cider and 80-proof apple brandy from the Laird & Co. distillery in Scobeyville, N.J. She recommends soaking peaches in the cider and serving them with pound cake.

At the Albemarle CiderWorks in North Garden, Va., about 10 miles south of Charlottesville, owner Chuck Shelton cultivates 80 varieties of heirloom apples, including several strains that date to Thomas Jefferson's day. One of Shelton's three ciders, Jupiter's Legacy, is named after Jupiter Evans, a slave who was entrusted with bottling the cider produced at Monticello.

Shelton hand-bottles his ciders in 750-milliliter corked champagne bottles, borrowing his bottling apparatus from Flynt. They're available only at the cidery's tasting room, although he hopes to self-distribute eventually. Shelton describes his ciders as resembling "a very dry white wine," with minimal or no sugar added to adjust the taste.

Albemarle CiderWorks opened in July; Virginia Gov. Tim Kaine (D) paid a visit to the tasting room on July 13. "He stayed for an hour and a half," says Shelton. "I had sent him a trial pack of my ciders. I thought he'd put it in a trophy case, but he must have tried them, because he mentioned that he liked one in particular, the Royal Pippin."

Cider claims another convert.

Beer columnist Greg Kitsock can be reached at food@washpost.com.

Heirloom Apples in Burlington Free Press

noreply@blogger.com (TerryB_VT) — Wed, 30 Sep 2009 18:38:00 +0000

"Terence Bradshaw is a research specialist, member of the University of Vermont apple team and assistant director of the UVM Horticulture Research Center. Bradshaw, who grows heirloom apples, answered a few questions for the Free Press about the fruits, what they are, and how they’ve developed over time." Read the whole article

Get Ready for the Rebirth of Cider in America

noreply@blogger.com (TerryB_VT) — Wed, 30 Sep 2009 18:32:00 +0000

Fairly factual article, from the folks at Slate:

"During the 1840 presidential election, opponents of William Henry Harrison portrayed him as a hard-drinking bumpkin. In a savvy act of political jujitsu, Harrison embraced the charge, branding his campaign paraphernalia with a portrait of pure Americana: a log cabin and a barrel of cider. Harrison rode the image to a 234-60 Electoral College victory over incumbent Martin Van Buren....." Read the whole article

Peak cider season is upon us

noreply@blogger.com (TerryB_VT) — Wed, 30 Sep 2009 02:10:00 +0000

I've been getting in some really nice cider apples recently; Ellis and
Ashton Bitter and Major from Poverty Lane, some great local
wild/farmhouse fruit, Liberty season is peaking. Next week or two I
expect more liberty stock, maybe some Jonafrees and Harry Master's
Jersey as well as fruit from my own orchard. Get you orders in while
there's space!

First squeezes, 2009

noreply@blogger.com (TerryB_VT) — Sun, 13 Sep 2009 01:34:00 +0000

Squeezed 60 gallons today, filling both fridges. The first real run of
the season, as always, had a couple of gremlins, mostly uncentered
pressings. All was fixed pretty quick, and in the process I came to the
realization that the press can do better than it always has, pressing 20
gallons a whack instead of 15. This is going to make time management
and pressing efficiency so much easier this season. CSA still has a
couple of slots open, I'll be closing it next weekend. Anyone
interested? Fermentation stock is getting booked pretty quickly too,
get your name in while you can.

Frequently Asked Questions at Lost Meadow Cidery:

noreply@blogger.com (TerryB_VT) — Thu, 10 Sep 2009 03:06:00 +0000

*//**/Frequently Asked Questions at Lost Meadow Cidery:/*

*How long are you open?*

This year, September 12 - October 31. Weekends only, 10-6.

*How long have you been doing this?*

Cider, 15 or so years, more if you go back to when I was a kid. Here in
this garage, since 2005, opened for 'business' in 2006.

*Do you make any money at this?*

Hell no. It's a hobby I would be doing anyway, so I figured I'd set it
up right and offer the goods to the public since this kind of cider is
hard to find.

*Where do you get your apples?*

Apples come from many sources. All sweet cider apples are purchased from
commercial Champlain Valley orchards. Our primary source grows over 40
varieties which contribute to the unique and changing blends we produce
throughout the year. All sweet jug cider apples are tree-picked, whole,
sound fruit.

Fermenter's fruit comes from our own orchard, local feral trees, and
regional orchards that specialize in superior cider fruit. We go to
great lengths to source the best fruit for (hard) cidermaking, and feel
that our product shows it.

*Do you use drops?*

Never for the sweet cider. Some fruit for fermenting blends are
windfalls or intentionally shaken at harvest, with strict mill
sanitation between the two types of fruit.

*Will you squeeze my apples?*

No, I have enough trouble fitting my fruit into the schedule without
messing with squeezing other's fruit. I've also seen enough contaminated
fruit come down the driveway that I'll not take any chances, thank you.

*Do you have an orchard?*

A little one. No, you can't pick any apples there.

*Are the apples organic?*

Some are. Some apples come from certified organic or transition
orchards, some from unsprayed wild trees. 'Conventional' apples come
from orchards that use advanced Integrated Pest Management practices to
reduce chemical inputs to a minimal level. In fact, I manage the farm
that produces the majority of our fruit, and feel confident about all of
the apple products from it.

*Is your cider pasteurized?*

No, we do not pasteurize our cider. Because we are a retail operation,
we are not bound by 21 CFR sec 101, the FDA Juice rules that require
pasteurization and HACCP implementation. We do take food safety very
seriously, and operate a strict food safety program to ensure that our
product is safe and healthy.

*What's with this food safety business? I've drank unpasteurized cider
all my life.*

Cider made from bad fruit under unsanitary conditions really can carry
some nasty stuff. The 'bad bugs' have recently evolved to survive and
multiply in the acidic juice environment and really aren't to be messed
with. That's why we run a clean ship and use good fruit.

*But doesn't cider give you the shits?*

Apples are very high in fiber, and a glass of cider is loaded with it.
In this soluble form, it will have a cleansing effect- all things in
moderation, until you're used to it.
*
Do you make hard cider?*

Yes, as a hobby. NO I DON'T SELL IT.

*How much for your hard cider?*

NOT FOR SALE. I'll help you make your own, though.

*What's fermenting stock?*

Fermenting stock ('Cidre') is made from specific juice blends intended
for making hard cider. These blends are selected to provide a juice with
balanced sugar, acid, tannin, and flavor profile suitable for making a
quality finished cider. Varieties used change with the season and
consist of a base, usually a blend of Liberty, Cortland, Gala, or Golden
(Delicious and Russet) and a bittersweet/sharp component such as
Foxwhelp, Ellis Bitter, Yarlington Mill, Chisel Jersey, Dabinett, and
some local crabapples. Blended cidre juice is filled into the customer's
container only. Carboys and other supplies can be had from Local Potion
in Plainfield, VT and Vermont Homebrew Supply in Winooski, VT. For a
basic cider customers only need a clean, sanitized fermenter and airlock.

*How do I make hard cider?*

Easy. Get me a carboy, airlock, and stopper, pick up a pack of wine
yeast while you're at it. Get on my cidre reservation list, I'll send
you home with all you need, including directions.

*Do you add yeast to your cider?*

Didn't used to, but the mill is kept so clean I have a hard time keeping
a wild ferment going these days. I use a basic white wine yeast like
Premier Cuvee or Cotes des Blancs.

*Do you add sugar to your cider?*

I don't, you can.

*Enough about cider. Does this road go any farther?*

Yes, it comes back out in East Montpelier like a big jughandle.

*Can I drive it?*

If you have to ask, no. I'm not buying you a new exhaust.

*Interested in bartering?*

I'm always looking for syrup, meat, and other goodies. Let's talk.

* *

Wild Fermentation

noreply@blogger.com (TerryB_VT) — Wed, 02 Sep 2009 11:29:00 +0000

I was picking this section of Gingergolds yesterday, and while picking drops (I have to pick up and count drops in my day job) I stumbled across this beauty. Crows love Gingergolds, and peck big holes in them, knocking them out of the tree. This one landed peck-up, and the juices started to collect in the hole as the tissues brokes down the sun. The juice was frothing like a cider ferment, and the sroma was unmistakable. A little taste, in the name of science of course, confirmed that this was indeed a miniature cider ferment happening all on its own, right in the pecked bowl of the apple. Never seen that before...

Fall is Here: Lost Meadow Cider Mill Opens September 12, 2009

noreply@blogger.com (TerryB_VT) — Tue, 25 Aug 2009 01:47:00 +0000

Calais,VT:

Lost Meadow Cider Mill will be open weekends this fall from September 12
through October 31. The mill is located on Wheeler Road in Calais, VT
just off County Road, two miles south of Maple Corner or about seven miles
from the Main Street rotary in Montpelier. When open signs can be
followed from Main Street in Montpelier

New for 2009, the mill is offering cider shares based on a community
supported agriculture (CSA) model. Shareholders prebuy juice at the
beginning of the season and receive a weekly gallon from September 19
through the end of October. This amounts to seven gallons for the price
of six ($30). Cider will be available for pickup at the mill on
Saturdays or Sundays. Share numbers will be limited, and fermenting
stock isn't included but CSA members may be offered specials on cidre
blends. Call (802) 922-2591 or email terryb@ lostmeadowvt .com .

Fresh juice will be available for pickup Saturday or Sunday 12:00-6:00
PM or until it's gone. Over the course of the season the mill will
squeeze up to fifty varieties of apples resulting in a unique and
refreshing product that is an entirely different product from your
average jug cider. Juice quality is the primary focus at Lost Meadow,
where cider is our main product, not an afterthought. Lost Meadow Cider
Mill produces two main juice products. Sweet Juice ('Cider') is sold in
new one-gallon jugs only. Fermenting stock ('Cidre') is made from
specific juice blends intended for making hard cider. These blends are
selected to provide a juice with balanced sugar, acid, tannin, and
flavor profile suitable for making a quality finished cider. Varieties
used change with the season and consist of a base, usually a blend of
Liberty, Cortland, Gala, or Golden (Delicious and Russet) and a
bittersweet/sharp component such as Foxwhelp, Ellis Bitter, Yarlington
Mill, Chisel Jersey, Dabinett, and some local crabapples. Blended cidre
juice is filled into the customer's container only. Carboys and other
supplies can be had from Local Potion in Plainfield, VT and Vermont
Homebrew Supply in Winooski, VT. For a basic cider customers only need a
clean, sanitized fermenter and airlock. Fermenter's blends sell out
every year so reservations of juice are encouraged. Customers who wish
to reserve juice or schedule a pick up time can call owner Terry
Bradshaw at (802) 922-2591 or email terryb@ lostmeadowvt .com. The mill
operates on a strict food safety plan and may not be open when pressing
sweet juice. Pressing of fermenting stock may be viewed as available.

All cider apples are sourced from Vermont or New Hampshire orchards and
are tree picked, whole, sound fruit. The variety mix changes seasonally
and only the freshest fruit available are pressed, not cold-storage
packing house cast-offs. Source orchards follow modern Integrated Pest
Management protocols to ensure that their produce is free of harmful
residues and grown in an environmentally responsible manner. Some fruit
are sourced from organic or unsprayed trees depending on availability
and quality. As a retail cider mill Lost Meadow Cidery is exempt from
federal pasteurization requirements and as such none of the juice is
treated. The cidery follows a food safety and sanitation plan based on
industry HACCP and SSOP standards.

Lost Meadow Orchard and Cider Mill are run by Terry Bradshaw and his
family. Terry has been in the orchard business for fourteen years and
has made cider every one of them. His fermented ciders have won numerous
national awards in American Homebrew Association-sanctioned events and
have developed a devoted local following. These hard ciders are never
for sale, but he is always glad to show you how to make your own.

Pick-Your-Own Ettiquette

noreply@blogger.com (TerryB_VT) — Thu, 20 Aug 2009 02:34:00 +0000

It's not as easy as many think! Follow the guidelines and support your local orchards this fall.

Big Deal for VT Cidermakers...Peter Mitchel Cider Course

noreply@blogger.com (TerryB_VT) — Sun, 02 Aug 2009 02:04:00 +0000

Hi all, sorry for the late posting. The Vermont Grape and Wine Council
and Vermont Tree Fruit Growers Association in conjunction with the VT
Agency of Agriculture are sponsoring Peter Mitchell's Cider Making -
Principles & Practice <http://www.mitchell-food-drink.co.uk/> course to
be offered in August 11-14. This is the intensive course is the premier
cider class in the US/UK. Peter runs these courses annually at Cornell
and Washington State University, as well as in England. This is a really
big thing to have him present here in Vermont, and I highly recommend
that anyone with an interest in cider who can swing the time attend.

Involving the world's leading experts in cider making and orcharding,
this course aims to provide you with:
A thorough grounding in the main principles and practices of orcharding
and cider and perry making, a wealth of knowledge, insight and technical
know-how, drawn from many years of practical experience, the skills,
knowledge and understanding necessary for the production of quality
cider and perry.
The course is suitable for beginners, new businesses and existing
producers (large & small-scale) alike.

Sorry about the late notice but we were
looking to fill it first with VGWC/VTFGA folks. At last notice there
were about ten slots left. Because of this industry sponsorship tuition
for the course is only $100. Please contact Steve Justis at VT Agency of
Ag for signups.

Tel: (802) 828-3827
Fax: (802) 828-3831
steve.justis@state.vt.us
www.vermontagriculture.com

TerryB

================
Terence Bradshaw
Lost Meadow Orchard and Cidery
Calais, VT
(802)229-2004
http://www.lostmeadowvt.com
views expressed are mine only,
and do not necessarily reflect those of my employer
or other affiliation to which I may belong

Cider CSA this fall

noreply@blogger.com (TerryB_VT) — Thu, 16 Jul 2009 18:48:00 +0000

I'm planning the season a little here and would like to offer prepaid
shares based on the Community Supported Agriculture (CSA) model. You
prebuy your juice before the season, I get early operating capital to
buy fruit, jugs, etc, and you get a deal and can feel all warm and fuzzy
about being a 'member' of the farm. Buy a season's worth of fresh juice
and you'll get a gallon a week for seven weeks, likely starting
September 19. Get this for the price of six gallons ($30). Cider will
be available for pickup at the mill on Saturdays or Sundays, I may
muster up a Monday Burlington drop if there's enough interest. I'll be
limiting the number of these shares, so if you're interested, let me
know soon. Fermenting stock isn't included here but I may offer a
special on the good stuff to CSA members.

Vinegar Mother Pics

noreply@blogger.com (TerryB_VT) — Wed, 08 Jul 2009 13:31:00 +0000

Cider work to do...

noreply@blogger.com (TerryB_VT) — Thu, 18 Jun 2009 02:06:00 +0000

It's June now, and I find myself playing catch up to get ready for cider
season only three months away. There's the garage/mill to clean out,
scrub down, and prep; supplies to line up and such. The bigger issue is
the 9 carboys and 1 30 gallon tank of cider that need emptying (i.e.
blending, stabilizing, kegging/bottling, etc) from last year, and
bottles to wash...
It'll happen, in due time.

Bastard Cider: Latest Cider Competition Results

noreply@blogger.com (TerryB_VT) — Fri, 09 Jan 2009 15:05:00 +0000

I sent my 2007 Kingston Black Special Reserve off to the Great Lakes International Cider and Perry competition in early December and took home a silver medal. This event is the preeminent cider event in the US with exceptionally well-trained judges thanks in no small part to Gary Awdey's (and others) judge training sessions. Now I'm not greedy, and am very happy and honored to be recognized with a silver which I feel is a very respectable award. So when I get the judge sheets back I was interested in the comments behind the ranking. I don't have them in front of me but the gist was that it was a great british cider, true to style aside from one thing...apple aroma. According to the BJCP Cider Guidelines English Ciders should have "No overt apple character, but various flavors and esters that suggest apples. May have “smoky (bacon)” character from a combination of apple varieties and MLF. Some “Farmyard nose” may be present but must not dominate; mousiness is a serious fault. The common slight farmyard nose of an English West Country cider is the result of lactic acid bacteria, not a Brettanomyces contamination..."

This cider was fermented from 100% Kingston Black, reknowned as the premier British cider apple. Given that, and the management of the juice and fermentation, and the dryness of the finished cider, it seemed like the best (only?) category to put it in.

So the general comments stated that the cider was really good, but it was out-of-style because it has a nice apple aroma and flavor. This flavor was deliberately kept in their through cold fermentation and multiple racking, and I consider it a testament to my skill (hand pats self on back) to make a fruity, but not overly so, cider from this apple.
So the judges did their job correctly in ranking the cider based on the guidelines, and I feel the guidelines are correct in their definition of true English Cider. Does a fruit-forward cider made with English fruit therefore belong in another category? I would guess 'Common Cider" would fit the bill, but that is to be made from "...culinary/table apples, with wild or crab apples often used for acidity/tannin balance..."

I guess I'll just be happy with my admittedly good, award-winning, bastard of a Kinston Black cider.

TB

Cider Vinegar Available

noreply@blogger.com (TerryB_VT) — Mon, 22 Dec 2008 18:04:00 +0000

Hey Folks:

I still have a good bit of my all-natural Live Mother Cider Vinegar
around, so if anyone wants some, give me a shout via the email link in
the right column. Price same as in the garage, $7 for 750 ml. Bulk
orders are good, I'd do a case for $60 ($5 per bottle).

"Miss'n Apple Cider"

noreply@blogger.com (TerryB_VT) — Sun, 21 Dec 2008 15:45:00 +0000

Don't know about the 'rotten fruit' part, but this is pretty cool (I'll even let it mess with my window size):