Our Process


Apples in handIt all begins with the freshest apples…

A batch of Fishing Creek Cider begins each fall as 1,000-pound bins of fresh, juicy North Carolina apples are hauled down the mountain to our facility here in Edgecombe County.

Once washed, the apples are fed into our grinder where they are ground into a fine pomace. From there, the juice is pressed out using our water-powered European hydro-press. After pressing, the juice is pumped to our fermentation tanks where pectic enzymes are added to assure the clarity of the finished product.

Next, using malic acid, the pH of the juice is adjusted to simplify the elimination of wild yeasts with the addition of a weak solution of potassium metabisulphite.

carboy beside tank

Two days later, we pitch our chosen yeast (can’t tell everything!), and finally, we add food-grade ammonium sulphate as a nutrient for the yeast. The primary fermentation period is roughly two to three months at approx-imately 50 degrees F. At completion of primary fermentation, the juice is pumped off the lees and into a secondary tank where it “rests” for another month or two. Prior to bottling, the final stage, a touch of sugar is added to each sanitized bottle.

The sugar becomes food for the yeast, which produce the natural carbonation that is core to our product. After filling, the bottles are capped, mixed and set aside to carbonate — a process which takes about another month. When the carbonating sugar is consumed, the yeasts settle to the bottom of the bottle as a fine sediment.

What Makes Fishing Creek Cider Sparkle?

Unlike most ciders, ours is naturally carbonated with a bit of last minute sugar added to create those sparkling bubbles.  This natural process results in some sediment in the bottom of the bottle – pour carefully for clear cider or jump right in!

 

Interoir Cider PortraitB

 Serve Cold. Enjoy with friends.

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