PRESSING OF APPLES
The majority of our apples are pressed at Perry Lowe Orchards in North Carolina, Turkey Knob in Virginia and Poverty Lane Orchards in New Hampshire.
When the apples are ripe and bursting with their natural sugars, they are hand-picked and pressed with the resulting fresh juice arriving at GoodRoad for next steps.
Our juice is moved to fermentation tanks ranging from 250 gallons to 2,000 gallons. A variety of yeasts are used depending on our goals with a specific juice. We ferment at cool temperatures to help maintain aromatics and flavor profiles of the apples.
Fermentation occurs slow and steady over 6 to 8 weeks.
We ferment our ciders “dry” – which means there are zero to minimal residual sugars remaining in our finished products. This results in truly letting the characteristics of the apples shine through.
If any sweetening is done to a specific cider it occurs only through “back sweetening” which means fresh apple juice from our orchards is added. Absolutely no sugar or water is added.
For our ciders that have fruit, hops or spices only real ingredients are used and they are added soon before packaging.
We filter some of our ciders for clarity while some ciders we leave alone in their natural cloudy state.
When the ciders are ready for packaging we carbonate them. The carbonation adds a liveliness and brings out added complexities. We fill kegs for our tap room and outside accounts. Cans and bottles are coming in 2018.
Drink up and Enjoy!