Cider Chat

Curtis Sherrer is barreling aging single variety apples at Millstone Cellars. An old grist mill dating back to the 1850s houses the Tasting Room. “We will have 50 barrels and then settle on 15 to pick from to blend for that one cider that will be bottled” Curtis Sherrer, Millstone Cellars “If you are looking to save money, all you need is a barrel. You don’t need chillers.” Millstone’s Cider Making Instead of pressing multiple apples and creating the sweet cider that will then be fermenting – Curt keeps apple varieties separate until he finds the perfect balance At the “Old Grist Mill” they use a cloth press on site that dates back to 1850s. Says Curt of the goal behind choosing to become a cidermaker, “Let’s take apple juice and see how close we can get to making a chardonnay” “No one knows what the Jonathan apple variety can do at different maturity levels or what it can do on different yeasts. So we will have 20 barrels of Jonathan with different yeasts. We used beer yeast, cider, wine, sherry yeast and