From blossom to bottle
It starts with 100% Michigan apples…
Into the presses
The apples are washed, milled, and then squeezed for juice. The juice is sent to a tank for fermentation, and the dry pressed apple is sent to be composted.
We add yeast to the pressed juice and then we wait. We drink a cider while we wait. Dang, that’s good. Ope, time to check the juice. Eureka! The yeast has converted sugar to alcohol, and lo, a hard cider was born.
Time to finish the cider. Yeast is removed at just the right time to maintain some of the natural apple sugar for sweetness - or perhaps allowed to continue to dryness (no remaining sugar). The cider is then filtered and carbonated for packaging.
The cider is transferred into cans, bottles, kegs, or serving tanks and labeled with our signature Tandem bicycle.
Time to raise a glass. Cheers to the orchard, the presses, and you!