From Press to Fermenter
How Experience Turns Fruit Into Cider
Once the apples are picked, nothing can be faked. This is where craft takes over. At Tumbling Creek, apples are pressed on site, at or near harvest. That timing matters. Flavor fades quickly once apples leave the tree, and pressing immediately allows us to capture aroma, acidity, and structure at their peak.
Each press lot is treated individually.
Nothing is rushed.
Nothing is assumed.
Modern American ciders and heritage ciders require different decisions at this stage—and knowing when to apply which approach comes from years of practice.
For our modern-style ciders, fermentation is carefully controlled. Cultured yeasts, temperature management, and consistent processes allow us to preserve fresh apple character while supporting additional ingredients like peaches from Cana, hops from Abingdon, or jalapeños and ginger sourced regionally. These ciders are expressive, clean, and intentionally repeatable.
That consistency isn’t accidental. It’s the result of careful monitoring and precise timing.
Heritage ciders take a slower path.
These fermentations often rely on wild or mixed yeasts, drawing character from the orchard itself. The process is less predictable and far more sensitive to timing, temperature, and environment. Fermentation may take longer. The cider may evolve in unexpected ways. That’s not a flaw—it’s the point.
Ciders like Farmhouse reflect this philosophy. Different fermentation methods produce layers of flavor and texture that change over time. These ciders ask more of the maker. They require restraint, confidence, and the willingness to let complexity unfold naturally.
Then there are the experiments.
At Tumbling Creek, our experience
shows up in every decision—from apple to bottle.
Our Smoked Apple Whiskey Barrel cider demands a deep understanding of wood influence, smoke integration, and aging. Too much time in barrel and the apple disappears. Too little and the story never develops. Knowing where that balance lives comes from experience—not guesswork.
Every cider we make involves dozens of quiet decisions.
When to press.
Which yeast to use—or not use.
How long to ferment.
When to blend.
When to walk away.
Awards recognize the result, but they don’t capture the process. What they reflect is an understanding that cider is not manufactured—it’s guided.
At Tumbling Creek, our experience shows up in every decision—from apple to bottle.
Whether you’re drinking something modern, heritage-inspired, or somewhere in between, you’re tasting choices shaped by this land, this orchard, and the people who work it.
