This afternoon while picking up another batch of 99 cent per pound apples at Russell Orchards, I met a super nice gentleman Dave who was hand pressing apples and giving samples of the freshly pressed cider. He was so friendly I just had to ask a question that has long been on my mind, which is, why is Russell Orchards apple cider so far off the charts superior to any other cider anywhere else. Cider everywhere else seems devoid of character and is just too sickening sweet for my taste. Dave shared that no matter what apples are available they make a very conscious effort, by choosing from a variety of apples, to achieve the perfect blend of sweet and tart and that’s why Russell orchards has that wonderful complexity of flavors.
During the conversation I mentioned that when Russell Orchards closes, we don’t even bother to purchase cider again until the following fall. Dave recommends freezing and offered a simple fool proof technique. Open the jug and poor off about 3/4 of a cup. Removing just that amount allows the cider to expand without bursting the container. It’s that simple. This year we’ll be serving cider at Christmastime, too. Thanks so much Dave for the tip!
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Good Morning Gloucester 
Hey, Kim, that’s the way you make applejack! At least when was a teenager, that’s the way we did it. The cider that doesn’t freeze is high-octane alcohol. You’ll all be drinking booze at Christmas!
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We’ll be sure to make sure some doesn’t freeze Tom. Thank you!
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We agree that Russell’s has the most outstanding apple cider. And their apples taste so much better than supermarket apples. Local produce really makes a difference. I’d rather eat an apple that has been grown 4 miles away rather than an apple that has traveled from CA or elsewhere.
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Agree Terry about eating our locally grown apples!
For the same reason Russell Orchards cider is so fantastic, I always use several different types of apples for pie making.
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