At Tilted Shed Ciderworks, cidermaking is a heavily hands-on, labor-intensive process that is done in season and by hand. We typically press apples from August to November, and then over the course of the next year release the blends, ending at least a year later with the bottling our longest-aging cider from the previous harvest. Very few do it this way. Often other cider producers will only ferment their juice for a few weeks, then bottle and distribute, but we find that such quick fermentations do not result in ciders of much depth. Other producers take short cuts, doing rolling batches throughout the year from cold-storage apples or concentrate from China or Washington, You get out what you put in, and in our case, that means truly local, truly handcrafted traditional ciders of high quality and exceptional complexity.
We press up to 30 varieties of traditional cider and heirloom apple varieties each season. Click here to learn more about them!
All materials copyright 2013 by Fireball Farm & Ciders, LLC