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Best Real Unpasteurized Cider in NE

Keithel Sep 28, 2007 10:34 AM

In an extension to a topic that catsmeow started here [ http://www.chowhound.com/topics/44563... ], 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. j
    JaneRI RE: Keithel Sep 28, 2007 12:18 PM

    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
      Keithel RE: JaneRI Sep 28, 2007 01:26 PM

      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. ChefBoyAreMe RE: Keithel Sep 28, 2007 12:22 PM

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


      7 Replies
      1. re: ChefBoyAreMe
        Keithel RE: ChefBoyAreMe Sep 28, 2007 01:26 PM

        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
          ChefBoyAreMe RE: Keithel Sep 28, 2007 01:38 PM

          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
            JaneRI RE: ChefBoyAreMe Sep 28, 2007 02:02 PM

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

            1. re: JaneRI
              ChefBoyAreMe RE: JaneRI Sep 28, 2007 02:15 PM

              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
                JaneRI RE: ChefBoyAreMe Oct 1, 2007 05:41 AM

                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
                  Keithel RE: JaneRI Oct 1, 2007 08:54 AM

                  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.

                  1. re: Keithel
                    JaneRI RE: Keithel Oct 1, 2007 10:25 AM

                    So am I Keithel.

      2. r
        rizzo0904 RE: Keithel Sep 28, 2007 01:33 PM

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

        1. trufflehound RE: Keithel Sep 28, 2007 02:30 PM

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

          1. g
            GWRyan RE: Keithel Sep 28, 2007 09:49 PM

            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
              rizzo0904 RE: GWRyan Sep 29, 2007 06:42 AM

              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
                qianning RE: rizzo0904 Oct 3, 2007 05:17 AM

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

            2. t
              thinks too much RE: Keithel Oct 3, 2007 04:25 AM

              Ok, the best cider is my own home-made. Sorry. I don't sell it. I make tops 15 gallons/year and it is a mark of intense affection if I give someone a jug of it. Preferably 3 varieties of apples with a few pears thrown in for good measure.

              Clyde's in Mystic started pasteurizing their cider in 1998 or 1999 after years of pressure from the health dept. They flash pasteurize it but still... But I go there anyway for my fix of Lucky Lion: the hard cider they make with russet apples.

              On the other hand there is hope in New England. There is a place outside of Middletown that sells organic or one-spray apples as well as unpasteurized cider. Go south from Guida's. I haven't drunk it.

              Finally, a friend just brought me a jug of ambrosia from Averill Farm. Highly tasty.
              Averill Farm
              250 Calhoun St.
              Washington Depot, CT 06794
              (860) 868-2777

              1. mels RE: Keithel Oct 4, 2007 08:37 AM

                Deercrest Farm in Glastonbury CT makes a fine unpasturized cider. I buy it often during the season (they are open until New Years). They are on Rt. 94 (near that subdivision of McMansions if you know the area)

                3499 Hebron Ave
                Glastonbury, CT 06033

                1 Reply
                1. re: mels
                  sodagirl RE: mels Oct 4, 2007 08:59 AM

                  Deercrest is it...excellent...no lights, no process...great stuff

                2. s
                  steve999 RE: Keithel Oct 5, 2007 08:13 AM

                  Honeypot Hill in Stow, Ma. has some. I drank the whole half-gallon in 2 days it was so good.

                  2 Replies
                  1. re: steve999
                    sodagirl RE: steve999 Oct 5, 2007 08:41 AM

                    you probably be doing some sitting and reading after a half gallon...its a great system cleanser...

                    1. re: sodagirl
                      steve999 RE: sodagirl Oct 5, 2007 11:58 AM

                      Not so much. Maybe it was the fresh cider donuts I had to go along with it........

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