Hi, Ted Weber here. Thanks for checking out my cider site. I am the sole owner, orchard steward, harvester, processor, maker, bottler, sales rep and cellar rat of Tin Hat Cider.
This cider journey began in Warren, Vermont in 2013. Prior to that I had worked as a full-time musician for over a decade (mostly with The Wiyos), but apples have been a keen interest of mine for about 20 years, particularly wild apples.
All ciders are made with unsprayed apples grown in central Vermont, and now fermented in my cellar facility in Roxbury, Vermont. I sell wholesale in VT, retail at special events/farmers markets in Vermont and now shipping online to 41 States.
fruit: heirlooms, modern and wild
I've been maintaining the orchard at Mountain Valley Farm in Waitsfield, VT since 2013 and started planting a small experimental orchard on my land in Roxbury, VT in 2018. I also actively harvest and research wild apple sites throughout central Vermont.
From Mountain Valley Farm Orchard in Waitsfield, VT: Golden Russet, Wolf River, Kerr Crab, Dolgo Crab, Northwest Greening, Cortland, Roxbury Russet, Esopus Spitzenburg, Red Mac, Lodi, Liberty, Honey Gold, Connel Red, Northern Spy, Dudley, Spartan and numerous other oddities like Tetousky, Sharon and Scott Winter
process: apples only (and occasionally pears)
All fruit is pressed on a traditional rack and cloth press. Some astringent varieties are macerated in open air for 12-24 hours. Fresh pressed cider is typically allowed to spontaneously ferment on its own wild yeast in wooden barrels, wine tanks or glass demijohns. Some batches are fermented on cultured yeasts. Minimal or no sulfites are used. Most blends are barrel aged in neutral oak barrels for 3-18 months.
Ethos: applied organic and permaculture techniques
Respect the land, cultivate good soil and biodiversity. Find ways to work with nature, not oppress it. Focus on making cider in the orchard more than in the cellar. Continue ongoing research of local wild apples.