The frenzy of harvest is here. Our climate is warmer than the environments from which most of our cider varieties hail. The days are still hot, and the trees struggle to hold onto their charges as the fruit ripens. We bite our nails and wait.
Once we start the harvest, a slow trickle of apples into the cidery becomes as avalanche. Trucks bring the heritage fruit from nearby orchards to supplement our own harvest. Soon apple bins are piled three high in every bit of available shade.
The pressing starts, the tanks fill - there will never be enough tanks. The yeasts work. The orchard, a few weeks ago laden with fruit, thins and the flow of apples slows to a trickle and stops. It all takes three months.