Bishops' Orchard

 

Varieties

Cortland

Empire

Golden Delicious

Gravenstien

McIntosh

Original Red Delicious

Red Delicious

Red Free

Spartan

Summer Red

Williams Pride

Winter Banana

Bartlett Pears

D'Anjou

THE HOME PASTEURIZATION PROCESS


  We recommend all cider be pasteurized before consumption. It was once assumed that acidic fruit juices such as cider provided an environment too hostile for bacteria (germs). It is now known that certain bacteria can live in acidic juices. The biggest risk of contamination comes from those who are making the cider. To reduce the risk of such contamination, we have in recent years been very aggressive about promoting good kitchen habits when making cider. We realize that our constant harping on the subject can become tiresome, especially to those of you who are long-time cider makers. We really don't want to annoy you, and we certainly do not want to take away the fun and spontaneity of making cider; we simply want to be certain that everyone understands the need to exercise the same care when making cider as you would when preparing other food.

Note: Pasteurization involves heating the cider uniformly to approximately 160 degrees, then storing it in a cool place. Pasteurization is a very effective method of killing bacteria. You do NOT need to boil the cider. Boiling leaves the cider tasting quite flat. If you intend to make hard cider, do not pasteurize the cider.

Hot cider is wonderful

To kick it up a notch: Try adding a couple cinnamon sticks to  the brew during the pasteurization process.

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Information

Prices & Hours

2013 Harvest Schedule

Directions

A map of the orchard

Pressing Cider

Pasteurization

Pest Control

Photos

Learn about apples

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