What is cider?
Cider is wine! Making cider in the traditional method is the same process of making wine? “Cider,” in terms of how it is regulated and taxed, is wine made exclusively with apples or pears.
Why does Rose Hill Farm cider taste different than ciders from my local grocery?
There are many differences between industrially produced cider/wine and our traditional (ancestral) method of making cider/wine at Rose Hill Farm.
What is the process of making cider/wine on an industrial scale?
The process of making commercial hard cider often begins with culinary apple juice concentrate (sometimes imported, to reduce cost), which is re-hydrated with water. If the mixture is too thin, it is chaptalized, meaning that sugar is added prior to fermentation, to increase the alcohol of the finished cider or wine. Malic acid (tartaric acid for wine) may be added to balance PH and increase acidity and brightness.
A strain of commercial yeast is selected and added to kick-start fermentation, to ensure consistency and to impart particularly flavors or features. In the 1960s, the practice of using active dried yeasts became the norm for New World winemakers as there was a demand for clean, fruity and sweeter wines.
Chemical fining agents are added to control fermentation. The cider is then back-sweetened, the process of adding sugars to a hard cider after it has fermented and before packaging. To keep the cider sweet or even off-dry, the yeast must be neutralized to avoid secondary fermentation. Killing the yeast is achieved by chemical sterilization or by intervention (sterile filtering or pasteurization). Sulfur and other preservatives are added to maintain color and shelf stability. To add body and bubbles, the cider is injected with CO2—artificially carbonated. After canning/bottling, the mixture is often pasteurized to kill yeast and bacteria and ensure shelf stability.
In contrast, how does Rose Hill Farm make cider/wine?
We select premium quality whole fruit and facilitate native fermentations without additives. Sounds simple?
This requires an intimate knowledge of the fruit and their qualities when fermented. At Rose Hill Farm, we strive for zero waste and utilize our apples, plums, peaches, cherries, blueberries, and apricots for fermentation.
Our methods are low intervention rather than “natural,” which implies certified organic or biodynamic growing methods, difficult for orchard fruit in our Northeast climate. The work begins in the orchard several years before planting when we begin the first of many (up to 10) cover crops to enrich the soil.
To create a rich and nuanced cider, we carefully select the mix of apples to impart a balance of aroma, tannin, and acidity. We pick at strategic ripeness. We test sugar content every few days. We sweat certain varieties. We macerate certain varieties.
Our low intervention approach in the cellar allows the fruits to express themselves. We don’t add harsh chemicals like malic/tartaric acids or fining agents—and we don’t use the industrially common processes of filtering, pasteurizing, back-sweetening, and force carbonating.
What is a Pét-nat?
Short for Pétillant Naturel, it’s a French term which translates to English as “naturally bubbling”. Also known as Methode Ancestrale, the process works by harnessing wild yeast. Natural fermentation is interrupted when the wine is bottled, and fermentation finishes in bottle which creates the natural sparkle.
What is Carbonic Maceration?
Whole grapes, or other fruits, are fermented in a carbon dioxide-rich environment before crushing. The initial fermentation is not caused by yeast, but instead occurs intracellularly, or from the inside out, due to the oxygen-free condition. The CO2 breaks down the sugars and malic acid and produces alcohol along with a range of compounds that contribute to the wine’s final flavor. Simultaneously, tannins make their way from the fruit skin to the pulp, imparting color to the flesh.
Why is there sediment in my bottle?
Because we do not filter our ciders and wines. This keeps all of the flavor and texture in the bottle, rather then losing it in filtration. However, we disgorge several of our more refined products such as our premium cider, Selection Suspendue; our champagne-style cider, Quincunx; and some of our grape wines.
Do you make any flavored ciders?
No, we do not use additives to our ciders and wines. However, we do create several co-fermented products, for example using apples and cherries in our Pomme Cerise, and apples and blueberries in our Pomme Bleue.
What are your recommendations for serving cider?
Most wines and ciders are best slightly chilled, in the range of 45-55 degrees F. Some of our ciders are best at room temperature. We usually include serving recommendations at the end of our bottle descriptions. As cider is wine, we always serve cider in a wine glass, to open and enjoy its full aroma!
Is it best to drink cider ASAP or to cellar it?
We have an easy to remember code for Rose Hill Farm cider: the bottle color! If it’s clear, it’s usually intended to be consumed soon, within a few months. This includes many of our fruit co-fermentations such as Pomme Cerise, Pomme Bleue and Pomquette Rouge, as well as any Pét-Nat ciders and wines.
If we’ve bottled cider in dark green or brown glass, you can cellar it like wine, and the flavors will continue to develop and age over time. With proper storing conditions—horizontally with temperature and moisture control—you can wait to drink these ciders for several years or beyond.
Where can I buy Rose Hill Farm wine/cider?
Visit the farm during our open hours where you can purchase the broadest selection of our products in our Taproom bottle shop. We also sell most of our ferments via the bottle shop on our website, if you want to have wine/cider shipped to you. If you join our Ferments Club, you will receive quarterly installments of new releases and some selections exclusive to club members.
Please support your local retailers! Our stockist list includes wine shops and restaurants throughout the Hudson Valley and New York City that either consistently or occasionally carry our ferments. For restaurants, please check their menu and for wine shops, contact their shop to confirm availability.
Why join the Ferments Club?
Your membership supports holistic farming and low intervention cider and wine making. In exchange, you’ll be engaged in discussion of innovative cider and wine, gain access to our small batch limited releases allocated to club members, and enjoy your club discount every time you visit our Taproom or order via our website. Learn more about the Ferments Club.
Do you offer case discounts?
Yes, we offer 10% off 12 bottles, both in the Taproom and via our website. We also offer select products in a “sixtel” mini keg (1/6th of a normal keg) format.
Our Ferments Club members enjoy their club member discount (10% for 3-bottle club and 15% for 6-bottle Club) for all Rose Hill Farm ferments and merchandise (no minimum) purchased in our Taproom and via our website bottle shop.
Do you produce private label ciders?
Yes, we can take on a limited number of projects each season. We have produced several private label ciders for couples hosting their wedding, either at Rose Hill Farm or elsewhere. Custom cider bottles are a meaningful party favor and also a wonderful way to remember a time and place. Save a case and enjoy a bottle on your anniversary each year—explore how the wine changes as you do! Mock-ups, sample labels, and pricing details by request.
Is Rose Hill Farm pet friendly?
Yes, we welcome pets at the seating area outside our Taproom and at the picnic areas adjacent to our Farmstand. However, per the Food Safety Modernization Act (regulations), pets are not permitted in the orchard or in any other area where fruit is currently being harvested.
May I bring my own snacks or drinks?
Snacks yes, drinks no. You may bring your own snacks, picnic, or takeout to enjoy at our picnic tables behind the Taproom or in our picnic areas near the Farmstand. Air-conditioned indoor Taproom seating is reserved for guests of our Taproom and food popups.
Our Farm Winery license permits on-site consumption of alcohol that is 1) produced in our bonded Winery facility, or 2) produced by a NYS Farm WInery, Cidery, Brewery or Distillery and purchased by our license for resale in the Taproom bar and/or Bottle Shop. Our license expressly prohibits guests from bringing alcohol on premises; guests who violate the law will be asked to leave the premises.
Do you require Taproom reservations?
No, we operate differently than a typical “Tasting Room.” Reservations are not required for casual visits to the Taproom during our open hours.
However, especially during autumn weekends, some folks prefer to book table(s), either to reserve their favorite spot in the Taproom—to watch the sunset in front of the Winery, relax on the deck overlooking the orchard, or gather with a large group of friends out back on the lawn, near our food pop-ups and lawn games.
Reservations are required for semi-private parties: if you are coming with a larger group and you want to combine several tables, or you would like to make arrangements to bring your own food, cake, or soft drinks, please reach out.
Send us an email to request a reservation
What’s the “Orchard to Glass” tasting experience?
The “Orchard to Glass” experience is an immersive 2-hour tasting and tour led by one of wine/cider makers. We will walk through our new and evolving cider orchard, discuss the 75+ varieties of apples specific to cidermaking, and taste one of our single varietal ciders while in the orchard. You’ll see behind the scenes in our winery and cellar, and taste one of our wines/ciders in process. We will continue the discussion in the Taproom where we will taste additional wines and ciders.
Send us an email to request a date and time
Can we book the Winery Taproom for a private event or wedding?
Yes! Since opening in late 2020, our Taproom has hosted 150-person cocktail parties, intimate weddings, privately catered dinners, bridal showers, after-hours birthday parties, and weekday corporate retreats.
The farm has hosted farm-to-table dinners amidst the apple trees, ceremonies at the top of the hill with the Catskill Mountain backdrop, orchard yoga and art classes, and live music in our picnic areas.
There is one caveat: We are committed to honoring our tradition of being a pick-your-own fruit orchard and a place for community gathering where all are welcome. We avoid scheduling events that require closing the Taproom and Farm when folks rely on us to be open—during our fruit and harvest season, from June to October. If you are looking for more privacy or hope to plan a very large weekend event, please consider dates from November to May, outside our fruit and harvest season. We do book tented weddings atop the orchard hill from June to October.
Unfortunately we do not offer our own on-site catering or food service. We do host food pop-ups on the days we are open. We are happy to recommend a range of talented local caterers appropriate for your event.
Send us an email with your ideas!
How do I apply for a job or internship?
Send us an email and please attach your resume. What are your aspirations? What are you making? What are you reading?