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WineEast Hauser Estate Vineyards packages its Jack's Cider in 12-ounce cans. including apple juice concentrates, sugar, water and various flavors. Mass producers have packaged cider in 12-ounce bottles, which puts cider in direct competition with beer in the marketplace. The production cost of beer is much less than the cost of making cider, which has put cider at a cost disadvantage. Only the largest producers with the economy of scale and widespread distribution can compete in this business model. Craft cider, on the other hand, is more traditional. These hard ciders are fermented from the juice of crushed apples and are often variety dependent. Many craft cider producers either grow their own heirloom apple varieties or seek out orchards that grow apples with a range of flavors, bitterness and astringency. One of the advantages for craft cider makers is the relatively inexpensive cost of apples. A bushel of apples may be purchased for as little as $4.50, and that bushel will ultimately yield approximately 13.5 liters of cider, or 18 bottles. If each 750ml bottle sold for $15, the gross revenue would be $270, or less than 25 cents per bottle for the fruit. The craft cider producers use more typical wine-production processes to make their ciders. Like grapes, the apples are crushed or milled, pressed, cool fermented, stabilized, filtered and packaged. The process usually moves quickly, with a short turnaround time between fermentation and packaging in order to make sure the cider is clean and fresh. While some small cideries started selling their cider in 12-ounce bottles, many have switched to 750ml bottles, which can command a higher price. One winery, Hauser Estate Vineyards in Biglersville, Pa., packages their Jack's Cider in 12-ounce cans. In Vermont and Quebec, Canada, some wineries are now producing ice ciders. These ciders follow the model of ice wine production: The apple juice is frozen, often utilizing the naturally cold weather. As the juice thaws, the ice is left behind, and cider is fermented from the juice that now has sugar levels of approximately 35° Brix. Ice cider, sometimes called apple ice wine in Quebec, will often have a residual sugar of 15% to 20% and an alcohol level of 10% to 13%. Regulation and taxation for different alcohol levels State and federal regulatory agencies have a definite impact on the styles, pricing and marketing of hard ciders. The alcohol level of a hard cider affects the rate of taxation and, in some states, can determine where the cider can be sold. For example, in Pennsylvania, because the alcohol level is similar to that of beer, hard cider can be sold through beer distributors. WE As good As it gets. Natural Corks Champagne Corks Twinline Corks Bartops VISION® Wine Stopper G-Cap® Screw Cap Sales Representatives Chris & Liz Stamp info@lakewoodcork.com Lakewood Cork 4024 State Route 14 Watkins Glen, NY 14891 lakewoodcork.com 607-535-9252 607-535-6656 Fax Win es & V i n es JU LY 20 13 81