Terry Bradshaw Vermont Calais, VT Orchard-Crafted Hard Cider in the New American Tradition



Juice for cider

Cider Styles

Fermentation Basics

Other Processes


Bottling and Storage


'Round the Cider Barrel

Batch Specifics



Apple Press Blog

Considerations for Operating a Commercial, Non-HACCP Cider Mill in Vermont






This step is pretty simple but often overlooked by beginning cidermakers.   Fresh out of the ferment the cider may be a bit rough, with the acid or alcohol notes being overbearing.  A little time will allow to flavors of the cider to meld.   I tend to bulk-age my cider in glass carboys or kegs and only bottle as needed, often a year or so after the ferment began.  By doing this, the finished cider tends to be more balanced. 

Cider can also be matured after bottling by letting the filled bottles to sit in a cool place far a spell before serving.  I find that ciders should really mature for at least 3-4 months before serving, but should also generally be drunk within a couple of years.

On to Bottling and Storage




All material Copyright Terence Bradshaw 2006-2013

terryb at lostmeadowvt dot com