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WineEast OldeTraditionSpice_Oct09.qxp cider since 1991. The broad presence of their products has no doubt played an important role in growing the market for cider. Vermont Hard Cider Co. does not press apples, but strives to incorporate as much local and regional juice as possible. They select juice within certain specifications, typically with higher acid levels. The juice is generally around 3.3 pH. If acidity is low, they will adjust it with malic acid. Target Brix is around 17° and may be augmented if necessary. Before racking, the juice is treated with enzymes to eliminate pectin and break down starches. They inoculate with a Champagne yeast and control fermentation temperatures to below 75°F. The cider is fermented to dryness. Upon completion, the cider is cross-flow filtered to clarify and eliminate any protein instabilities. Depending on style, finished alcohol ranges from 5.0% to 6.9%. After blending and sweetening to a particular style, the cider is passed through 0.65µm filter then a 0.45µm membrane prior to bottling. Their hard cider is considered "still" and has an upper limit of 3.92g/L of carbonation, which they achieve through in-line carbonation on the way to a counter-pressure filler. Twelve-ounce bottles are their main package format, but they also package in 12-ounce cans, 750ml bottles, 22-ounce bottles and various keg sizes. The finished cider is usually around 3.6 pH. The entire production cycle, from inoculation to filling, can take as little as eight days. Vermont Hard Cider Co. is in the process of adding bottle pasteurization capabilities that will enable them to market a majority of their Woodchuck products as "all natural." The future of cider The different styles and techniques employed by U.S. cider makers produce remarkably different products that can appeal to a wide range of tastes. I believe the market will continue to expand as large cider producers—including international brewers—throw their advertising clout behind this once largely ignored beverage. The styles and economics of cider production are closely tied. If cider hopes to compete with beer, labor-intensive processes like méthode champenoise are not viable options. However, most boutique producers package in 750ml wine bottles to command prices similar to wine. Some larger operations, with greater economies of scale, have adapted production techniques to provide adequate margins to allow penetration into the highly competitive beer market. The increasing presence of cider tap handles at bars and restaurants bears witness to cider's growing popularity in North America. With freshly pressed apple juice now available all year-round, wineries might find opportunities to increase their bottom lines by utilizing tank space during the "off-season." Anyone considering this would do well to understand that cider production comes with its own set of challenges as well as rewards. WE Chris Stamp is president and winemaker at Lakewood Vineyards in Watkins Glen, N.Y. He started his career in wine as winemaker at Plane's Cayuga Vineyards in the Finger Lakes, and in 1986 took a position as enology research and extension associate at the Ohio Agricultural Research Development Center in Wooster, Ohio. When his family opened Lakewood Vineyards winery in 1988, he returned to New York to become the winemaker there. 9/2/09 9:26 AM Page 1 Mulling Spice For Wine In Tea Bags! An ideal compliment for your wine sales. The tea bags are all natural, no sugar! Can be used to make: Glogg, Wassle or Gluvine. 8 bags in attractive box, 24 boxes per case. OLDE TRADITION SPICE 800-977-1117 www.oldetraditionspice.com GREEN GRAPE HOE Basic Hoe comes with a Hillup and a Takeaway Blade. Additional attachments include .3 Tooth Cultivator, Undercutter Blade, Rotary head, " NEW " Rolling Cultivator and "Vine Auger". The Green Hoe Company, Inc. 6645 West Main Road, Portland, NY 14769 PHONE (716) 792-9433 FAX (716) 792-9434 WWW.GREENHOECOMPANY.COM Win es & Vin es SEPT EM B ER 20 13 79