Miller's Orchards Farm Market
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UPDATES:

04/05/2012
* Spring 2012 Newsletter coming soon! If you're not on our mailing list, send us an email! (address below, or click here)

* More updates coming soon! Check back often to see what's new!

Cider:

At Miller's we take the cider-making craft seriously, a legacy that began generations ago on our farm. We carefully select a variety of apples for each small batch, expertly blending, tasting and adjusting along the way. Just like any other artisanal drink, no two batches of Sweet Apple Cider are the same-and that's the way we like it! It takes approximately one bushel of apples to make 3 gallons of cider. It depends largely on the juiciness of the apple varieties. Miller's Orchards makes only unpasteurized Sweet Apple Cider, which ensures that our customers get only the freshest, raw, full apple flavor. And there are no preservatives in Miller's Orchards cider.

In general, early Fall cider is tart, reflecting the tartness of the Early Mac's, Transparents and Paula Red's that dominate the early Apple harvest. As the Fall progresses, the cider's depth increases as we introduce fuller-flavored Apple varieties to the batches. Usually, the late October, early November cider is Lew's favorite! But we have found that most customers simply love to enjoy the evolution of the cider's taste throughout the Fall.

Our customers often ask us about the difference between Apple CIDER and Apple JUICE. Apple JUICE has been heated and filtered and generally mixed with sugar and preservatives. Apple CIDER contains apple solids suspended in the drink. These solids will settle as "sediment" over time.

(Tip: Don't shake your cider to reintroduce the sediment to the drink--it won't be reabsorbed. Just leave the sediment on the bottom and drink the liquid off the top.)