“It starts in the dirt:” How Crane’s Winery works to produce the best cider apples

Not all cideries grow apples, but those that do have a unique control over the quality and inimitability of their product. They also have a lot more work to do all throughout the year. Over the next few months, MittenBrew will be publishing a series of articles that highlights the pre-harvest work that must be done at these tree-to-tap cideries.

Before the autumn harvest, tree-to-tap cideries like Crane’s Winery in Fennville must work closely with farm personnel to make sure the apples develop optimally for use in cider.

“As the season progresses, we can see what the changes [in the apples] are,” said Eric Heavilin, the man in charge of wines and ciders for Crane’s, “and that’s going to be a huge benefit in the long run, having the farm attached to the [cidery].”

Crane’s Orchards, which spans over 100 acres and includes 17 varieties of apples, has been growing apples since the 1880s. The orchard was purchased by the Crane family in 1916, and the Cranes have owned and operated it ever s

…