Kite & String Cider

Pin in Time April 2019

Brief Insights in the the life of the Farm-Cidery-Cider House, at this moment

By Melissa Madden, owner/doer of what is needed

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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!

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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).

Coming right along we continue Sunday brunches and will open up reservations for Mother’s Day Brunch by mid April.

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.


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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!

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As of Jan 16, 2019, this position is filled!

NOW HIRING: FARM AND CIDERY PRODUCTION ASSISTANT

December 19, 2018

Join our team!  Our farm-cidery-tasting room is hiring for a full-time position starting March, 2019. The Production Assistant will split duties between the farm and cidery, with duties rotating as the seasons demand. Good Life Farm is our diversified organic farm featuring apple, peach and pear orchards, season extension, poultry and draft horses. Kite & String is our cidery where we make a range of artisanal cider sourced from our own organic Good Life apples and those of other Finger Lakes orchards. All of this is the setting for our tasting room and cafe Finger Lakes Cider House.  

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Summary

March through December 2019, possibility for long term employment based on mutual fit.

40 hr per week. Weekdays M-F, with one weekend per month.

Pay rate sliding $15.50-17/hr based on experience

 

Skills Sought

Some mix of trade skills- electrical, plumbing, carpentry, or min 3 years working full time on a farm or in a cidery/winery. Must be self-motivated and able to work in a team- taking direction from multiple managers and alone- keeping pace and attention to detail for solo tasks. We prefer to hire someone looking for longer term employment based on mutual fit.

 

Job Details

This job is a seasonal immersion in the life of an integrated farm-cidery-tasting room. The Production Assistant will assist seasonally in all aspects of our Kite & String Cider production and our Good Life Farm management. Weekly duties will be split roughly evenly between both the cidery and farm, but will shift weekly/monthly to meet seasonal demands. Throughout the season the Production Assistant will participate in harvest, washing and packing of Good Life fruit and produce, and daily livestock chores plus one weekend per month. Orchard management will be a primary focus. The Production Assistant will work with the team on infrastructure improvements throughout the year. Cidery tasks are ongoing all year, with a focus on bottling until apple harvest and pressing begin in late September/early October.

 

To Apply

Please send a letter of interest, resume with references to:

Melissa Madden (melissa@thegoodlifefarm.org)

Applications will be taken on a rolling basis until the position is filled.

All questions via email.

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BRIEF INTERLUDE OF GRATITUDE

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Moon Dancers, snow and the wonder of having animals

A moment of appreciation

We’re on the cusp of a big holiday which celebrates abundance. Harvest is over, and with this blizzard, it really really is. We loaded our turkeys up last night for today’s big life change… butchering for Thanksgiving. Yes, we raise animals for meat and that is part of it.

I wanted to take this moment to breathe thankfulness to all of the Good Life Farm animals- those who only stay a season and feed us at the end of it AND those who live here year in and year out. On our farm we emphasize a regenerative system that combines pasture with the care of trees. It is a cycle of fertility, pest control and joyful expression of each creature’s animal-ness. We seek biologically appropriate designs and integrated systems for maximum health throughout the lives of those in our care.

And today is a change for some, and next week many families will share this gratitude with us. Thank you to our perennial animal family (Leo, Polly, geese, Goose, Reepicheep, Wally, Suss, Ria…) and to those who stayed this summer and fall- the turk mclurks.

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Breaking news: Kite & String Wins NY Governor's Cider Cup at the New York Wine Classic!

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'Pioneer Pippin' breaking all kinds of ground!

K&S Pioneer Pippin wins both Governor's Cider Cup- first time awarded to a cider- and Best Heritage Cider.

FULL NEW YORK WINE CLASSIC RESULTS

We're psyched! This year seems to have a run on the FLX for wine and cider for accolades, and we're not complaining. The work has and is being put in, and New York State and the FLX are showing our stuff!

A few months ago, the Finger Lakes Cider House won #7 in USA TODAY'S 10 Top Cider Bars (nationally). Now, the Finger Lakes Currently Leading USA Today Poll for Best Wine Region, (you can vote through August 20).

About Heritage Cider

The US Association of Cider Makers (USACM) put together a style guide for cider, to help differentiate the incredible range in our industry. We identify as Heritage Style and choose more frequently to define ourselves as "orchard cider". For context...

Heritage Ciders are made primarily from multi-use or cider-specific bittersweet/bittersharp apples,heirloom varieties; wild or crab apples are sometimes used for acidity/tannin balance. These ciderswill generally be higher in tannins than Modern Ciders. This style encompasses those produced in the West Country of England (notably Somerset and Herefordshire), Northern France (notably Normandyand Brittany), Northern Spain (notably Basque and Asturias regions), as well as New World ciders and others in which cider-specific apple varieties and production techniques are used. Aroma/Flavor- Increased complexity derived from the cider maker’s selection of apples and production techniques. Common attributes include increased astringency, bitterness and complex aromatics.
Appearance- Typically yellow to amber in color. Ranges from brilliant to hazy, depending on the cider maker’s intention.
Varieties- Commonly used varieties include Dabinett (bittersweet), Kingston Black
(bittersharp), Roxbury Russet (American heirloom) and Wickson (crab).

Join us in continuing to shed our love on the FLX and heritage (orchard) cider!!