Friday is National Cider Day and the WVU Extension Service has shared ways to celebrate the Appalachian tradition.
Apple-achian origins
Apple cultivation in West Virginia has roots that extend through the generations. Being the only state completely located in Appalachia, West Virginia has unique topography and climate. Mountainous ridges stretch across the state, creating an environment that allows apple trees to obtain the moisture they need to thrive. The mountains also create a high pH, limestone-rich soil ideal for apple farming.
West Virginians have been using the land’s apple-friendly attributes for centuries and have made great contributions to apple horticulture as a result.
For example, in 1830 Thomas Grimes cultivated the first variation of the Grimes golden apple. His farm was in what is now Wellsburg.
The Grimes golden apple is thought by experts to be the parent of the popular Golden Delicious apple, which was first developed on the farm of Andrew H. Mullins in West Virginia in 1912. The Golden Delicious apple is now the state fruit of West Virginia. An annual Golden Delicious apple festival is held in Clay in September and Golden Delicious apples can be found at Appalachian Orchard Co. in Martinsburg.
There are 12 apple orchards in the state, mostly in the Eastern Panhandle.
Cidery roots in W.Va.
The most recent studies found that there are over 900 active commercial cideries operating in the United States. Two of those cideries can be found here in the Mountain State: Hawk Knob of Lewisburg and Swilled Dog of Upper Tract.
Their West Virginia cider is made through a process that honors tradition and gives back to the people of the state. Distilleries in the state support local/state economy, local farmers, manufacturers, distributors, handymen, state history and more through their businesses.
Both cideries strive to conduct their respective businesses using as many West Virginia resources as possible. From using apples from local farms, to partnering with local packagers and distributors, to using local tradespeople to maintain facilities, these businesses represent the traditions of Mountain State cidery making.
Cider process
The cidery process includes three stages: crushing the apples, pressing out the juice and allowing time for it to ferment.
The apples are first harvested in the fall. The workers pick the apples by hand and transfer them into storage bins. These bins are stored outside for about a week to allow the apples to soften to make the juice-pressing process easier.
The apples are then washed to remove any leaves, twigs, insects, spray residues and harmful bacteria.
Next, the apples are put in a large mill and are ground to a fine pulp, similar to the consistency of applesauce. They are then pressed, which allows the juice to be removed from the pulp or pomace.
After this, the cider is expelled from the pomace and pumped through plastic tubes to a cooling tank. The cider is chilled and stored at 33 degrees F. Before fermentation is allowed to proceed, the various fermentation-assisting chemicals are added. Depending on the manufacturer, the cider may be allowed to ferment in a large, sealed bulk tank, or in the individual bottles.
The cider is then ready for filling as it is filtered again and pumped into the appropriate packaging.
