foraged, crushed, and fermenting
We started Saturday morning, collecting apples off the scrub orchard I inherited with the farm. After pheasant hunting and before herding lessons we gathered all we could around Cold Antler. Between the trees on the side of the road and what was left of the apples in my pasture (so many went to feed the sheep and goat. Which will not be happening next year!) we were able to collect about two bushels. But two bushels does not a pressing-work-party make, so James hit up the back roads of Peru and Londonderry and was able to nearly fill the back of his dad's truck with several varieties of feral apples. Through some slick foraging we were able to collect enough fruit to keep us busy for hours, and we didn't spend a dime. Not a bad deal.
We arrived with our apples (and dogs) at our friend Dave's house. Dave is a modern backwoods MacGyver. He can figure out how to make or fix anything, and often does. Back in the eighties he bought a giant apple grinder/cider press for $200 from an old NY state orchard. The giant machine was built in 1865, and with some work on his part it was now looking brand new and working like a song. He rebuilt the wood frame, painted it, and had mineral-based oil moving around the fly wheel and gears. The beast had a big hungry bucket on top: the maw for our road kill.
For two hours we created a mini factory right there in his backyard. We ground, pressed, poured, strained, and bottled the sweet cider. We filled the keg that Dave tricked out with a spigot and strainer, and when it got too full, we emptied it into plastic and glass car boys. I couldn't take the temptation and filled some quart jars and drank right there on the job in-between cranking the press and grinding apples. Then Dave cracked open a bottle of 1987 vintage, and MAN did it have a kick to it. We nipped the hard cider as we worked, making us a little more limber and silly. I could not believe how fast and fruitful the day's labors were: so much cider sitting in the October sunlight.
I brought my fiddle, since Dave is also a string sawer. Together we'd take brakes to play alone or together, the twangy sounds of our strings under the trees. It was nice to practice when the work grew slower. Gibson and his setter friend Ellie played and ran about. Bill (Dave's friend and fellow ciderteer) told stories and we learned each other's histories. We made plans to add more apples and potluck foods to next year's pressing. I'm already making plans for it! Before I headed home Dave gifted me a bottle of his 2008 homebrew, and I thanked him with a big smile. Now that I understood how much effort and science went into that gift, it meant the world to me.
Our cider will be ready around New Years. A long time to wait, but well worth it. Between then and now it will bubble with the five pounds of honey we're putting in each fermentor. We'll transport it to growlers and bottles and then it will be ready to serve. Homemade hard cider to ring in the new, and new lambs!
Now I have the home-brewing itch. I'm looking into some easy 2-3 week kit beers. I can't believe how easy and inexpensive it is, and how satisfying it is making your own libations. Even without taking a sip, I am hooked. This winter will not be boring, not by a long shot. Cold Antler Brewery is in the works! Cheers!
photos by tyler atkins