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In addition to the products in the last update, the Pear Wine is now getting to low levels.
Nothing new has completely run out.
Fall and harvest are upon us – it’s a BUSY time of year! That means that as we prep to make new cider and perry, we will start running out of older batches.
I’d also like to remind people that apples don’t actually need a frost to ripen. It’s a common myth. Our orchard partner, Brightonwoods, has -lots- of great apples on hand right now. No need to wait for a cold snap – come see us right away.
At the winery, we are running low on:
Orchard Oriole Perry
And we recently ran out of:
Single Barrel Solstice
Our small batch sparkling, rose-colored, intensely flavored, boundary pushing cider has sold out.
The red-fleshed apple trees are on their off year, so the soonest it can return is about 2018 – but it worked so well that I -will- be making it again.
We will indeed be open the 4th – noon-4pm. Come out and try our ‘Americana’ cider – a still cider made with apples Jefferson grew and wrote about, including some grafted from Monticello.
A recent county-wide open house organized by RealRacine was such a stunning success that we received a hand written note (with clipped newspaper ads for added evidence) complaining that we were only doing tastings, not tours, and that we should have been more prepared.
So, just for you Dorothy, here are some tips for visiting AeppelTreow.
- We are a Cidery on an Orchard. We make darned fancy and tasty ‘hard’ ciders. It’s not ‘real’ wine. It _is_ REAL CIDER. Cider is a type of wine, and all my permits say ‘winery’ – so do our signs.
- We put Tasting over Tours when it gets busy. Which mostly happens in September and October, but every now and then there is a rush for a few hours. Our business is small, and open, and everything is in plain sight. There is a poster of our process.
- We like to tell you what you’re sampling, and how’s its made. You’ll get most of a tour just listening to the Tasting Room Crew.
- The Orchard is usually open for strolls. But not always, and the Cidery doesn’t know when ahead of time. That’s because Brightonwoods Orchard uses Integrated Pest Management, so sprays are based on insect trapping and weather stations, not on a spray supplier’s calendar.
- If you’d like more time to chat with us and get a more in-depth visit, come before 1pm. Mornings are usually slower. So is midweek.
- We normally offer paid options for trying all the products <80 proof and/or all the products >= 80proof, as well as our standard 5 for Free. When we get a line building up, we feel the pressure to get folks served quickly – and the temptation to stop the bigger, longer paid options. We are still experimenting with how to manage this, so please bear with us. This year the plan is to switch to 1 Cider Server covering paid, and the other(s) doing Free. If the line clears, and you want to convert, please ask.
So now that we’ve laid out some expectations – please come see us! We now have all but one cider planned for this year back. The two reserve brandies won’t be ready until fall. We have 3 sparkling, 5 draft, 6 still, 3 fortified, and 6 distilled products right now!
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It’s that time of year again, folks. The Tasting Room is now ‘by appointment’ until May.
We will be here from time to time working on production, but call ahead before you come out. We’ll tell you if the driveways are passable. Or Charles’ cell is on the answering machine, and you can call him. We’ll do our best to meet you here.
By the way, the Pear Wine is gone until the new batch is bottled.