Our Method: It’s All About the Apples
It takes great apples to make great apple cider — and we’ve got great apples, up our way. We blend about 80 percent Macintosh with Cortland, Empire, Delicious, Rome, Spartan, Niagra, and others from fine Champlain Valley orchards. There’s something about the soil and climate of this region that gives Macs, in particular, that “snap” that is the distinctive taste of Cold Hollow Cider.
We only use tree-picked, hand-selected fruit. It comes to us in 20-bushel (800 pound) bins — and in the autumn we can go through two tractor-trailer loads per day. We inspect them, bin by bin. Orchardists love to sell to us, because we buy year-round. But they know they’ve got to meet our standards, or the apples go back.
To learn how our rack and cloth presses work, see the next section of the dropdown menu called "About our Press". Each of our two presses can produce up to 500 gallons per hour — the “fruit” of 5,000 pounds of chopped-up apples.
To make absolutely sure it’s safe to enjoy, we next put our cider through a “flash” pasteurization. We heat it very rapidly to 172 degrees, then quickly cool it back to 36 degrees. This pasteurizes our cider without affecting the taste.
We pump the finished cider into one of several refrigerated bulk tanks. We’ve got tanks that range in size from 800 gallons to a 10,000-gallon silo! The cold, fresh cider next goes into our bottling plant — then we put it on our shelves, and ship it straight to the stores and our customers.