For Immediate Release: November 29, 2015
CONTACT: john@wildcraftciderworks.com cell: 919-605-1157
Wildcraft Cider Works is committed to the use of whole fruit grown in Oregon. This is exceptionally rare even in the local craft cider market that is increasingly reliant on commodity apple juice and concentrates.
WILDCRAFT CIDER WORKS INSTALLS PRESS
WildCraft Cider Works’ new press will help guarantee the use of locally sourced whole fruit in an industry that is turning to commodity juice and concentrate.
EUGENE, OR—WildCraft Cider Works continues to raise the bar of the regional industry standard for cider making. They have recently installed and implemented a custom designed press capable of applying 50 tons of hydraulic pressure in their production facility, bringing an additional element of quality control under their own roof.
“This is very exciting for us in many ways,” says Sean Kelly, manager of WildCraft. “In addition to the increased efficiency and juice per bin of apples, the quality of the juice is improved. You get more of the subtle essences from the fruit—aromatics and tannins. Not only that, but the Brix are actually higher. It’s going to take us to the next level.”
Kelly designed the machine with help from a local fabricator, Jason Elliott, at Elliott Specialty Metal. It has been nicknamed “Dorothy” after St. Dorthea, the virgin who procured apples from heaven prior to her execution, ultimately converting the beliefs of her persecutors. The press and crew will be available for lease, if other companies or individuals would like to process their fruit.
Copyright © 2015 WildCraft Cider Works, All rights reserved.
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