Thursday, September 7, 2017

A Maine Coast Cider Press


















9 comments:

  1. Non-pasteurized? No thank you. Most health departments in New York now require UV pasteurization of bottled pressed cider.

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    1. Fresh pressed cider like this goes from the tree to your glass in a matter of hours.

      If you're somehow able to fight chugging it down before getting back to the house, keeping it in the fridge for a couple of days really presents no risk at all unless there were serious sanitation violations.



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  2. Do think I smell the apples!! Being fructose intolerant cider is on my NO list however it remains a wonderful part of the Autumn season for me. PA

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  3. Wonderful photos. My recollection of making cider suggests it's a little harder work than these photos portray. Not being critical of the photos - they are delightful, nor of making cider. I can, however, almost feel the sting of the blisters I got as a boy turning the wheels to grind and press the apples ... then I discovered retail.

    Today, we just buy cider from a farm stand. Although much cider is pasteurized, there are still some cider makers nearby who don't. We seek out their cider as there is a definite difference in taste between pasteurized and unpasteurized. That being said, I would never turn my nose up at an offered glass of pasteurized cider. In the end, all cider is good.

    Aiken

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  4. Love it, just love it! And as always perfect pictures!

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  5. Have you read the book "Cider Hard and Sweet" by Ben Watson? Very informative history. Ben and former PBS Victory Garden host, Roger Swain, hold an annual cider fest at an old press in New Boston, N.H.

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  6. non-pasteurized, raw cider is the best. When MA did away with it, my 70 year-old mother used to bootleg bottles across the border from New York!

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  7. I love a fresh pressed cider! Something in the whole pasteurization process ruins the flavor. Looks to be great fun, as well! --Holly in PA

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  8. Do you know where I can rent or buy one of these?

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