Cider Making

When was the last time you had a good cold glass of cider? Chances are that your cider was purchased in a gallon jug from your grocer or from a fruit stand. Did you ever get a glass full, drawn out of a wooden barrel, through a wooden spigot into a large glass pitcher? This was one way the farmers of yesteryear kept their cider supply. Two full glasses of that refreshing drink would make you 'see double and feel single', especially when the cider was three or four month's old.

When our ancestors came to this country, they made it a point to have one field cleared for their orchard. Not only did they have their pears, plums, cherries, but their apple supply. They brought with them their knowledge of making cider from their native European Country. Not only was cider their beverage, but their source of vinegar for their family and many times their neighbors.

There were numerous ways in which they maintained their cider supply. Since the log cabins had no cellars, the farmer would build himself a sod house. This was made by digging a depression in the ground and after a frame of logs was built, it was covered with a deep layer of sod. Sometimes, a hole was dug into the side of a hill, near the cabin. A stout door, insulated straw, corn stalks and leaves made the room frost free. Thus they could keep their fruit, vegetables and cider from freezing.

The first methods of making cider consisted of crushing the apples in a hammer mill. The crushed apples are called 'Pomace', or 'Pummies'. The pomace was then placed into a large cylinder and heavy weights were placed on top of the crushed apples causing the amber liquid to flow from the sides and bottom into a large vat. Later the apples were dropped into a hopper and let fall on a rapidly moving cylinder containing spikes or knife blades. The pomace was then dropped into a large frame in which a heavy cloth had been laid. When the frame was full, the cloth was then folded and another frame placed on top it then also filled. After a number of layers are filled, they are pushed under a heavy press.

The older presses used by the colonists were hand operated. Later craftsmen carved circular threads in an oak log, thus giving the press untold pressures on the crushed apples. In some instances oxen or horses were hitched to a long pole which was inserted onto the large wooden screw. The animals would travel in a large circle thus causing the crude mechanism to squeeze the pomace. Later, the steam engine or tractor and gasoline engines placed under the power driven hydraulic press, the juice was run into a lower section where it was drawn into the barrels or containers through pipes and rubber hose.

Every fall the farmers would gather their apples in a large two horse wagon bed. If burlap sacks were available, the apples would be carried in this manner. If sacks were not available the entire wagon bed was filled with loose apples thrown into the bed from the tree. Piled on top of the apples would be a number of large wooden barrels to hold the cider.

There was an old belief that a yellow apple did not make a good cider. Red varieties were always the favorites. Winesap, smokehouse, McIntosh and other varieties no longer found in the modern orchards were considered good. The amount of cider obtained depended largely on the variety of apples. Usually seven to eight gallons would be obtained from one-hundred pounds of apples.

The farmer generally kept several barrels exclusively for drinking purposes. Each farmer had his own private formula or ingredient which he inserted into the barrel to improve the drinking qualities. The other barrel or barrels were kept and left to nature to produce the family's supply of vinegar as we previously stated.

Years ago there were several cider presses within a district or township, thus it was not necessary for the farmer to travel long distances to have his cider made. Sometimes there would be long lines of wagons waiting their turn to get to the press.Today, there are very few cider presses in operation. The reason?? The old presses have been ordered to refrain from making cider because they did not meet certain specifications established by state policies.

Because of these restrictions the cider supply in the farm house cellars is growing less and less. The next time you visit your friends, Mr. and Mrs. Farmer, don't be disappointed if he fails to offer you a cool glass of his speciality. Chances are that he doesn't have it.

It would be a real treat for the children of today to see just how cider is made. There will be several presses in the county this fall that will be making cider. If you parents can locate one near where you live, why not take the children out to watch the process? If the men at the press are not too busy they will be very glad to explain the entire operation to you and if you are good little boys and girls, you all might get a small free sample of his product.