At Pleasant Springs Orchard we make our own apple cider each week during the season. We use only tree-picked , washed fruit that is stored at 34 degrees. Each week we blend at least 9 varieties of apple to produce a balanced sweet-tart cider.
Our cider production room was specifically designed for juice production with all of the recommended sanitation practices from the state food processing inspector. The day of production the room and all equipment is sanitized before we begin. We use a modern rack and cloth press in which only stainless steel or food grade plastic touches the juice. Each pressing yields 60-70 gallons. Several pressings are sent to a stainless steel bulk tank and then on to a siphon filler where jugs are filled and capped. We store the final product at 34 degrees until sold to the customer.
We add nothing to our cider. We do not pasteurize or add preservatives. Kept refrigerated, the cider will keep approximately two weeks from the date of production. For anyone concerned about pasteurization, you can treat the cider yourself by bringing the temperature up to 160 degrees for 15 seconds.
You can also freeze fresh cider to keep it for more than a year. We freeze enough for ourselves to be able to drink a glass every day throughout the year. We have found that it works best to remove an inch or two of cider from the bottle before freezing, to allow for expansion.
We take great pride in producing a quality fresh apple cider that tastes like fresh apples.