Well, I get to add a new title to my business card. I’m now Paper Moon’s Winemaker AND Cidermaker! This has been about a year in the making, but we’re getting close to kegging our first batch of Paper Moon Hard Cider. While much of it is similar to winemaking, it has brought on a whole new set of challenges. One of which is carbonation. CO2 levels in the wine are regulated by the TTB (alcohol & tobacco tax & trade bureau), and levels too high would make this cider “sparkling.” Therefore, I am testing the carbonation levels with a CO2 volume meter (seen in the picture), to make sure this cider is falling in the proper levels of carbonation.
Our cider is sourced from FRESH-PRESSED apples. All the apples from our first batch were sourced from the BUCKEYE STATE. I think the cider has the perfect balance of sweetness, but we’ll let you be the judge. Feedback we receive from these first few batches will affect the cider we CAN in 2016. You read that right. We will be offering hard cider in 16 oz. cans by next year. For now, you’ll only be able to enjoy this at the winery, but we’re working diligently to make sure you can take this home with you soon.
P.S. Sorry I haven’t blogged in a while. I’ll try to do better than once every couple years. That’s really setting the bar high, huh?