Apples
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Our award-winning ciders are the result of meticulous blending, using a variety of apples from the Northwest and our own Valley. After beginning with the best fruit — the apples used to make hard cider are more closely related to wild crab apples than today’s fruit meant for eating — it is crushed in the cider’s mill. The resulting pulp, known as the pommage, is then pressed to produce juice.

For hard cider, the product is transferred directly to fermentation vats or casks. In the case of dry cider, fermentation continues until all the sugar is converted to alcohol. Sweet cider, on the other hand, is filtered at an early stage to retain the required ration of unfermented sugar. Yeast, both natural and added, does its work, turning apples into a wonderful elixir.

Eventually, Blue Mountain Cidery juice is filtered and bottled and that’s when we add a dash of carbonation.

Then, and this is important, comes the part when we need you. Every bottle we produce deserves an appreciative audience. We find once folks get a first taste, they come back to Blue Mountain Cider again and again. Indeed, we stake our best efforts on it.