Reflections from the End of Harvest

The harvest is over and with it comes time to reflect on the first 6 months of Embark Craft Ciderworks. When this journey began in June, we never could have imagined how far we would come in 6 months nor the challenges we would face along the way. The journey has been fun and we are thankful for everyone who has decided to embark on it with us.





What began in June with 3 ciders bottled and 2 others on tap has grown to 8 ciders total with the recently available Baldwin as the only one yet to be bottled. Experimenting with different apple varieties and blends continues to be one of our favorite parts of the job. We are truly excited about some of the new ciders we have coming for 2016!





With cider now becoming an integral part of the craft beverage world, we have enjoyed attending and serving samples at several different events around Rochester. Introducing our cider varieties, talking with other talented cider makers in the area and educating people about the craft behind making true hard cider has been a pleasure these past 6 months.





We have encountered minor bumps along the way; always learning from the new experiences that come with a start-up business. For instance, the collision of harvest and pressing season produced a fall that was busier than we ever imagined it would be. Mother nature does not wait once the fruit is ripe and getting it harvested and off the farm while beginning to press the cider we need for 2016 was a bigger challenge than we ever imagined.





As our tap handles expand and change we look forward to spending time in the taproom this winter, celebrating the amazing start of this journey. Thanks for coming along!





Into the Flesh

Into the Flesh is a brief section focusing on the details of cider making or the cider business in general. This month we will explore red-fleshed apples.

When buying apples at a farmstand or supermarket the skins can be all ranges of greens, yellows, reds, oranges or russeted brown. Cut any of them open however and you will undoubtedly find snow white to cream colored flesh. Dolgo Crab apples however, one of the components of our Crab Series Vol. 2, are red fleshed and produce a beautiful red colored juice when pressed. Red fleshed apples are more common than one might expect; Law Rome's, which are commonplace in Upstate New York will occasionally have a bit of red to pink on the interior. These are likely the apples that were used if you remember homemade applesauces stained pink. The cause of this red flesh is typically due to antioxidants in the apple giving it a red coloring. Using Dolgo Crab apples as part of the blend for Crab Series Vol. 2 provides us with an apple that gives not only a unique flavor to use in the blend but also beautiful coloring that is sure to sparkle in the glass!





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