(TRACK)
At 1911 Cider House, the job is to get from these…to these. For Head Cider Maker Yann Fay, all he needs are some good apples.
(SOT)
“To make a twelve ounce bottle or can of cider you’re going to needabout eight to ten different apples in terms of overall volume.”
(TRACK)
But at 1911’s parent company, Beak and Skiff, an orchard right across the street, they’ve got plenty…
(SOT)
“Oh my gosh millions and millions and millions. I couldn’t even tell you how many.”
(TRACK)
Fay says the assembly line of making cider starts with good quality apples that get pressed, juiced, and fermented. What makes 1911 different than other cider companies is a style of fermentation Fay developed.
(SOT)
“It’s a little bit more effort and timing is more important than more modern cider styles. But I think the quality is there so we’ll track the fermentations very very closely.”
(TRACK)
“Beak and Skiff has been a family business for five generations. It seems that for choosing a profession the apple…doesn’t fall far from the tree.”
(SOT)
“it’s always fun to work here at a family business because I always joke to new people…be careful what you say and who you say it to because you never know you might be talking to an owner.”
(TRACK)
From their 5 acres in 1911 to about 1,000 acres today…the original owners not only took in land, but also people.
(SOT)
“I often say that I was kind of adopted by them into this family.”
(TRACK)
Fay says hard work stems from the land, to the factory, to the table. Payton May, NCC News.
SYRACUSE, N.Y. (NCC News) – At 1911 Cider House, the job sounds as simple as turning apples into cider. For Yann Fay, the Head Cider Maker, that task isn’t as easy as it seems.
“To make a 12 ounce bottle or can of cider you’re going to need about eight to 10 different apples in terms of overall volume,” said Fay.
Lucky for 1911, their parent company, Beak and Skiff, has just the right solution. Beak and Skiff is an apple orchard located across the street. The orchard provides millions of apples to be picked and made into different cider flavors.
Fay explained that the cider making assembly goes from picking good quality apples that get pressed, juiced and then fermented. Besides the locally grown apples, 1911’s cider is unique because of a certain fermentation technique that Fay developed.
“It’s a little bit more effort and timing is more important than more modern cider styles,” said Fay. “But I think the quality is there so we’ll track the fermentations very, very closely.”
For Fay, cider making reminds him of his family and their traditions. He grew up in a small town in France and used to drink local ciders with his grandmother. Fay said that cider is the drink of the people in France, and he wants to share that culture in the best way he can.
