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of apple orchards in the area.
The cidery operates like a winery, and employs John Hallberg as the master cider maker. He previously worked at a brewery in Richmond and another one in northern Virginia.
Alan Brame is the production manager, and he keeps everything running smoothly, said Mr. Miller, who is the president.
After the apples are pressed using a rack and cloth press, the juice is pumped into the fermentation tanks. A wine yeast is added, and the apple juice spends about 1 1/2 months in the fermentation tank. The juice is then filtered and pumped into cold storage tanks where the fermentation is stopped. The whole process takes from 1 1/2 to 2 months.
A brand new bottling line has been purchased, and a separate machine will label the bottles. Carbonation is added before the cider is bottled. Once the cider is bottled and packed into containers, it will be sold to a distributor, who will sell to stores. The stores will set the retail price, but Mr. Miller estimates that a six-pack of the hard cider will retail for about $7. He hopes that locally, Mountainside Market in Sperryville will carry it. In stores, it will most likely sell by the six-pack or by the case.
Mr. Miller also hopes to have a seasonal cider for the Christmas 1996 season.
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