One weekend each year, the Creasman family farm in western North Carolina rings
with the voices of extended family with two purposes in mind� �� ��fellowship and
apple cider. James Creasman's mother gave the third-generation farmer a cider
press for a Christmas present, and a new family tradition was born.
James and Dawn Creasman have no shortage of apples from the orchards on their
20-acre farm, including some heirloom varieties they have planted in the past
decade. They have no set recipe, though, always choosing a combination of sweet
and tart apples for the 15 to 20 gallons of cider they make each fall.
Dawn Creasman says they always use at least three varieties, sometimes more.
Favorites are Gala, Red Delicious, Golden Delicious "and either a Jonathon or a
Staymen to give it a little oomph."
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Cider making is always a family affair. James and Dawn are joined by their three
daughters� �� ��ages 24, 21 and 14� �� ��and an invitation goes out to the whole clan. "We
usually just pick a weekend and invite our family to come and bring their
families. So we may have 10 or as many as 25, just depends on what everyone is doing," Dawn
says. And while everyone savors the company, they're also there for the flavor.
"We think homemade cider tastes better because it's just the juice and goody
from the apples," Dawn says. "To us there's a really big difference in taste."
And for the Creasmans and other cider-making families, the better flavor is
worth the hard work. But while it can be fun, cider making is definitely work.
Step one is actually picking the apples.
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Young Hayden Creasman (above) seems to approve of this year's batch.
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A basic rule of cider making is that if you wouldn't want to eat it, don't put
it in your cider. The key to good flavor, says Teryl R. Roper of the University
of Wisconsin, is in the blend of sweet and tart apples. "Blending at least two
and perhaps more cultivars will create a cider with a more full taste," he says.
"Every cider maker has their own recipe that they like� �� ��and most hold the blends
rather secret." For sweet cider, a 2-to-1 ratio is a good plan, using two parts
sweet apples and one part tart.
In addition to time, you need to invest a little money. A good cider mill and
press runs about $550 to $575. Web sites such as www.happyvalleyranch.com and
pleasant
www.pleasanthillgrains.com are good places to start your search, and there are
presses on eBay as well. The mill reduces whole, unpeeled apples to a pulp. On
many models, the grinder feeds directly into the press. You then turn a crank or
screw on the press to squeeze the juice from the pulp through a cheesecloth
sack.
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Bob Creasman and the family at the cider press.
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Recipes for hard cider are more abundant online than for sweet, and brewing your
own hard cider is a growing trend. But hard cider requires a bit of chemistry at
the end, including brewer's or champagne yeast. While a number of web sites
offer recipes, the kits at www.Leeners.com make the process seem simple.
Small Batches
If you don't want to invest in a cider press but would like to try your hand at
making fresh cider, all you really need is a food processor and plenty of elbow
grease. Quarter unpeeled apples and run them through a food processor. Let the
crushed fruit stand for about a half hour to an hour, then pour it into a strong
jelly bag. Use a rolling pin to apply pressure slowly and evenly, being careful
not to break the bag. When it appears thoroughly pressed, strain it, then it's
ready to refrigerate or serve.
Making Cider Safely
Experts offer these safety measures:
1. Don't use flavored drops.
2. Wash all apples, and scrub them if possible.
3. Keep all equipment and surfaces clean and sanitary.
4. Use chlorine bleach to sanitize all equipment before each batch of cider.
5. Clean up scrupulously after making cider.
6. Keep apples and cider cool (less than 40 degrees) before and after pressing.
7. Store cider in the refrigerator for up to two weeks. Freeze whatever you don't plan to use.