From Orchard to Bottle: Cider
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Hard cider at Two Broads Ciderworks starts with organic apples from their orchard just south of San Luis Obispo.
Fr. Ian Delinger
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Megan and her crew pick apples by hand for the cider.
Fr. Ian Delinger
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This is the hopper when not in use.
Fr. Ian Delinger
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This is the hopper in use.
Fr. Ian Delinger
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The crew sorts apples using the criteria Maggie gives them.
Fr. Ian Delinger
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Morgan puts the apples into the mill which chops up the apples so the juice can be pressed out of them.
Fr. Ian Delinger
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The milled apples go into a press with an inflatable bladder in the center of it. The walls are perforated to allow juice to flow out.
Fr. Ian Delinger
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You can see the inflatable bladder in the center (red).
Fr. Ian Delinger
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When the press is full, the bladder can be expanded to express the juice.
Fr. Ian Delinger
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The expanding bladder expresses the juice from the apples, which flows out from the sides of the press into buckets.
Fr. Ian Delinger
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Once all of the picking, sorting, milling and pressing is done, the juice is fermented and eventually becomes a pleasant adult beverage ... not usually served in chemistry lab beakers.
Fr. Ian Delinger
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The story of Two Broads Ciderworks deeply involves a forklift!
Fr. Ian Delinger
