We are just now starting to bottle our Ginger Jack. This is a non alcoholic beverage that Is made by steeping large quantities of fresh ground ginger, small amounts of echinacea root in fresh squeezed cider. The apples need to become sweet enough for this combination to work.. and we are there finally. This also marks the beginning of the second half of the harvest period. October is the month of later ripening apples like empire, red and golden Delicious, Mutzu, mcoun.. and an assortment of others we won’t mention because we are saving them for the apple brandy mix.
Yes.. the “Mix” @$@^& We love it.. We are also beginning the long process of filling the fermenting tanks for making brandy. hundreds of gallons of apple cider are pumped into stainless steel tanks where it is mixed with yeast and fermented into hard cider to be distilled in our 400 liter copper pot still into 80 proof brandy. The brandy then goes into oak barrels and is aged for a minimum of 2 years before we bottle it.. Oh I love October!!