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Fermentations, Ruminations & Meditations

December Cider Light

Dec 23, 2014

December is in the finish. Each of the cider projects started in October and November are moving from their primary fermentation onto each next step, some wines are polished, some wines are blended and set to mature-- the rush is over. We saved/harvested just what we could from the sunshine of 2014 and now we roll all of those photons into the next level of beauty and a bottle.

While many of our ciders are being processed, there are other aspects to this finishing work. The electricity in our new building is finished up, so walls and paint and touch-ups of all types come to mind. The flow of process is in steady rumble as apples come to be pressed and we handle them deftly. It feels good to breath the cool air and watch the eagles fly by while my Perry is settling.

We tally up the year and count all the blessings. It will be crazy again (soon), but for now it is the growing light of diligence to call in the spring. Rack wine off the lees, fill barrels, treat the protein hazes, and sample the middle steps. We learn and watch as the winter chill slows  cidery biology into a clean and purifying process.

Last week we pressed the apples that will become the 2015 Solstice Saffron Cider, yeast growing on the the 21stthough still a little chilly to pitch them into the other 2000 gallons that fill the large red tanks. There is still one last round of Cranberry Rosehip Cider to blend and bottle before the seasonal switch to the meditative seduction of saffron- and all the thoughts of warmth and light that are implicit in any deep winter meditation. Great thanks to Starvation Alley for another great crop, and a shout of support to Phocas Farms up in Port Angeles for this delightfully deep locally grown saffron.  Sip thoughtfully and enjoy the season,


Andrew Byers

Finnriver Cidery

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