Author: jughillorchard
Perry/Poire 2018
Last year we were lucky enough to discover two identical trees less than a mile from our orchard that contain these russeted, tannic, little wonders. The test batch in 2017 was such success that we are scaling up this year. Maybe these are the remnants of a historical Perry industry that once existed in our area?
The pear-tree was formaly culitvated to a considerable extent in this country, particularly in New England and Virginia, for making Perry; but, at present, very little is manufactured, except on the banks of the Piscataqua and Salmon Falls rivers, in Maine.
-Annual Reports of the Dept of Agriculture, 1853
Cider sleeps for Winter
As Winter settles in our cider starts it’s slow rest in barrels on the lees until it is time to blend and bottle come spring/summer.
Acerglyn
While the cider slowly ferments in the Farmhouse Cellar, we have started to experiment with another traditional New England sugar source…..Maple Syrup. So far results are promising.
2016 GLINTCAP
On a whim we sent a couple bottles of what we thought was our most interesting batch from last years vintage. Looking more for feedback as we had heard the score sheets were really in depth, we were utterly surprised and honored to receive a silver in the “Wood Aged Cider and Perry” category. Seeing as we do things a little different than most, i.e natural fermentation, no sulfites, and long barrel/cellar aging we were a bit surprised at the result, but at the same time it is nice to know other people (besides us) think that “Live Cider” rocks…
Jug Hill Cider and Perry Orchard 