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Sep 28, 2007 10:34 AM

Best Real Unpasteurized Cider in NE

In an extension to a topic that catsmeow started here [ ], I thought I'd start a new topic that was New England wide.

I'm curious where people think the best unfiltered, unpasteurized cider can be found in New England.

My favorite for a long time in Central/Metrowest Massachusetts is at "Phil's Apples" - a farmer in Harvard MA. Phil and his brother are both great guys, and are interesting to talk to, and their cider is just great!

Due to regulations in Massachusetts passed, oh, probably 10 years ago or more, due to the fact that their cider is unpasteurized, they have to post a warning to the effect of "This product may kill you, don't drink it". I really don't understand why we must boil everything and kill all flavor.. Pasteurized cider is just not the same -- doesn't have that same tanginess.

Phil makes both Macintosh cider (red cap) and a mix of Mac/Golden delicious cider. Gallons are usually IIRC either $4.50 or $5/gallon. Yes, expensive, but yes, definitely worth it. He also does a bang-up job on Apple picking, and also does pick-your-own pumpkin.

He's located fairly close to the 111 exit off Rt 2, on Prospect Hill Rd. (the road that Fruitlands Museum is on


Phil's Apples
24 Prospect Hill Rd, Harvard, MA
(978) 456-3361

Phil's Apples
Harvard, MA, Harvard, MA

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  1. Thanks Keithel! I love unpast cider, but the CT place in that other thread didn't really work for me - Harvard does!

    1 Reply
    1. re: JaneRI

      Word of warning: I haven't been there this year yet, but I'd imagine he's got the cider churning out now.. After all, it is that time of the year now.

      BTW - why didn't the place in CT work out for you? I'm guessing it's because it's too far from you (in RI I presume)..

    2. In CT, I know of one place that doesn't pastuerize their cider, using a UV light process instead:

      7 Replies
      1. re: ChefBoyAreMe

        That's better, though I think it still kills off the good bugs too (maybe not as many, but it still does!).
        Phil's takes the approach of giving us the real stuff - the way it used to be made before the new regulations kicked in (not sure of the regs in CT, but I know MA forces folks doing it like Phil to put that warning I mentioned).

        UV treated cider may be better tasting than the pasteurized stuff, but I still like it the old way :)

        1. re: Keithel

          Not sure what "good bugs" are in cider, but that's a bit different form where I thought you were going, which was strictly on flavor. I have to say this cider is as good as I remember from my childhood, and much better than pasteurized. It also ferments if kept to long, so the natural yeasts still seem to survive, and they are about the only probiotic type organisms I can think of that might be in cider.

          Plus, you could always just eat an apple to get whatever "good bugs" you might be missing from UV-sterilized cider...

          1. re: ChefBoyAreMe

            I think all raw fruit/vegetable items have enzymes that are present until heating or cooking.

            1. re: JaneRI

              I agree. But I don't think the UV light treatment would effect them, since it doesn't cook or heat the cider

              1. re: ChefBoyAreMe

                I was just responding to your query of "not sure what good bugs are in cider", not commenting on whether or not they'd be destroyed......enzymes are not "bugs" but I have a feeling that is what Keithel is referring to.

                1. re: JaneRI

                  Well, there are yeasts and whatnot in unpasteurized cider, but I suppose that the flavor that goes away is probably indeed due to the breakdown of enzymes.

                  I am skeptical that UV light treatment would not breakdown enzymes.

      2. I just bought some great unpasteurized cider at Lull Farm in Hollis, NH.

        1. One Stach Farm in Stow presses the ground apples for great cider.

          1. Anyone know of any places in Maine or Southern NH that have true unpasteurized? Maybe the UV light doesn't completely ruin it, but I want all the live yeast etc. in there, so it gets a little fizzy after a week or so. I'll sign a waiver if I need to....

            2 Replies
            1. re: GWRyan

              As I posted above, Lull's Farm in Hollis NH.

              There is also Tenney Farm in Antrim and Great Brook Farm in Canterbury. I haven't been to either.

              At Applecrest in Hampton Falls, you can press your own on weekends.

              1. re: rizzo0904

                Lull Farms' is good, so is Carrier Orchard's in Merrimack.