Shelburne Orchards

Distilling season
Monday, November 21, 2016

After harvest is over and the orchard has been put to bed for the winter, we enter the distilling season. All our fermenters have been filled with apple cider and are pretty much finished fermenting. 3000 gallons of hard cider at 6% alcohol equals a little over 7, 50 gallon barrels of 100 proof apple brandy. This takes us into January running the stills every day starting at 4am and finishing somewhere around 3pm. This is our year 7 since starting in 2009.. and we will be doing our first bottling in time for sales in December 2017.. Nick