Page 51 - The Hunt Winter 2021

Old Stone Cider’s Evan Gruber in his Lewisville orchard.
There’s little difference between fresh apple juice and “soft” apple cider. Apple juice is processed to filter out the solids from the liquid so it becomes clear, not cloudy. It’s generally pasteurized to keep it fresh. Soft cider usually retains at least some of the pulp, but certain localities require it also to be pasteurized for health reasons, just as most states restrict the sale of raw or unpasteurized milk.
If you can find fresh cider that’s unpasteurized, it will gradually begin fermentation naturally from yeasts within the juice and become a very basic hard cider that’s somewhat alcoholic with a fizzy taste. Those who make cider professionally follow a more complex path. “My dad had to spend time in England as part of his job, and he turned us on to Euro-style ciders,” Gruber says “They’re a niche of tart cider that’s different from the sweet ciders popular in America.”
In addition to making cider, the Grubers grow Christmas trees. Until recently, they
also had a vineyard and made wine. “We finally learned over about 20 years that making
wine was enjoyable but not very profitable,” says Gruber.
Each member of the Gruber family has a role. “My dad, Mark, acts as CEO and accountant, and my mother, Mary, takes care of the orchards,” says Gruber. “When the apples come
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