Brief Insights in the the life of the Farm-Cidery-Cider House, at this moment
By Melissa Madden, owner/doer of what is needed
Kite & String Cellar Update
2018 Vintage: filtering, final blending, bottling for secondary fermentation
Above, you see Rick heroically posing during our Funkhouse filtration. We’re filtering to build cuvees for our final bottling of champagne method ciders- sending nearly 4,500 gallons into secondary fermentation between March 13 and April 19. We won’t see those ciders again until we disgorge starting in the summer and fall. These ciders are only a part of our K&S catalog, but represent the most labor- and time- intensive blends.
Soon to be released are beloved Rose and newly re-visioned Baldwin (sparkling, dry with that strange sense of unfermentable sugar). Starting with the May Cider Club, we’ll have a limited release Pet Nat called ‘Greenman’- an ode to our designer Q Cassetti and FLX orchard advocate Peter Hoover.
For once, this year Jimmy may see some daylight in the Spring. He and Garrett reworked the cidery schedule to push bottling earlier and get Jimmy out during our crazy crunch time in May.
Coming soon… thoughts on how the 2018 vintage has shaped up. We’ve almost got a read on that!
Cider House happenings
Busy times! This part of our business has yet to cease with surprises. As farmers, Garrett and I knew about to long days and big goals. The work of the Tasting Room has been to meld the labor of farming with the delicacy of service.
One way we celebrate this is daily- you come visit and we do our thing. Another way is more seasonally driven… for example! Coming up on Friday, April 5 we’ll have our annual cheese+cider collaboration dinner featuring Lively Run Dairy, our K&S cider and a menu to inspire from The Cheese Course (Rachel Freier and Laura Sutter).
Asparaganza is Saturday, May 26th, a cap off to the “slower” season and a welcome to the summer chaos.
We’ll be here, the releases will come out and we’ll serve ‘em. We’d love to have you and your family for lunch, brunch, tastings and flights, as ever.
Good Life Farm, progress
Presprouting, pruning, prepping, praying
It’s time! Our first control sprays go on the peaches- in that ever present battle for dominance over the moisture-soaked NE paradigm of fungal diseases. Last year, dark and wet as the fall was, we had a glorious peach crop and we’re planning to open it to UPick again. It starts now.
Also in the good news pile- we’ve scaled back up on the ginger side. We’ve got 400# of ginger mothers presprouting in a warm, dark cabinet. They’re destined for high tunnel planting sometime in May and for all kinds of ginger-based goodness by late fall.
It looks to be a year for focus on the perennials and some specialty veg. We’re adding strawberries for 2020 UPick, cleaning up past mistakes (see below) and preparing for that turn into our 11 year. Here, we can outgrow our worn out assumptions and take the farm into a healthy adolescence. Wish us luck, and come to the harvest when it comes!