Sediment and Fill Height Answered

We have gotten a few questions about sediment at the bottom of cans and fill heights.  Hopefully I can explain both sufficiently.  Feel free to give us a call (207-200-7332) if you have any further questions.

SEDIMENT:  When there's some sediment at the bottom of the can, it is simply apple particles that have fallen out of solution.  In looking at filtered vs unfiltered, we had to weigh two options.  Using a filter, we could have a "perfect" looking cider, where all the small particles were strained out, although half the flavor would come with those particles, or, we could leave it unfiltered, and get a full-on flavor but have to deal with the sediment.  We chose the latter, with hopes that you, the consumer would appreciate the sacrifices that go into leaving a product unfiltered.  Believe me when I say it would be much easier to use a filter, and not have any questions/concerns regarding sediment in cans, or the occasional sludge keg.  But this, along with our decision to use real juice, is the reason that many people love Downeast Cider.  Authenticity can not be faked, especially in the mind of a discerning consumer.  We love hearing "this tastes like it came right off the farm!" rather than "this is some sterile shit!"  One day, when we have (a lot) more money, we can pay a team of food scientists to solve this problem without harming quality, but that day is still well ahead of us.

FILL HEIGHT:  This is a problem that hopefully we've fixed, although I'm sure there are still some of the "high fill" cans out there.  Our current canning equipment is VERY low tech, and the fill height is determined by us and a little knob/stem.  The high fills were just a novice move.  We filled those things to the brim and then capped and sealed.  After making a few hundred cases like this, the reports started coming in, so we brought the fill height down.  Those good fill heights should be hitting the market soon.

--Downeast

Full Cans and PBR's

First things first, let's address the full cans.  We seem to have sparked a new group that I'll call "the fill height is too damn high" party.  It's pretty funny, but yes, the fill height for our first cans was too damn high.  We've lowered it, so there's no need to worry about cider spraying out any more.  But hey, at least the biggest issue right now is that you're getting more than you paid for.  That's not so bad...right?

Now to the more important issues...we need a company chef really bad.  Or a live-in mom to make us lunches.  Tyler's mom bought us 4 huge tubs each of peanut butter, peanuts, jelly (strawberry, not grape bc we're not communists), and Ritz crackers.  That's all we eat now.  To have the best part of your day be the 15 minutes of eating the same peanut butter and Ritz (PBR) sandwich that you've had all week is not a way to go through life...not a way at all.

On a positive note, people seem to really enjoy our cider, thanks for all the positive feedback!

I'm too tired to be witty or interesting, so here is a big hat.  It's funny.

--Downeast

Awesome Failure

Roller coaster of a day today.  Got into the mill before our target 6:30 this morning, which rarely happens thanks to the traffic in Somerville, and partly Cambridge, then we tanked...hard:

• Realized we left our glycol chiller plugged in, condenser is burned out, no chiller.
• Open tank valve, no flow, we realized the condenser has burned out very recently and left behind frozen lines.
• After reconfiguring the tubing, we start canning, making amazing time for our first few cases.
• I believe the last words before the canning machine broke were, "time me on this case, I think we're crushing"
• We spent the next 2.5 hours taking apart the machine (unlike Watchusett, we have no engineers), going to Home Depot, and getting very ornery.
• Finally got going just before 11.
• Canning line breaks again, 30 min. delay
• All 4.5 CO2 tanks run out at once, have to go to gas store, 45 min. delay.
• When we eventually got going, we invented a new technique for canning, saving 1-2 seconds per can, which is a couple hours per session...

All in all, a fantastic day.

15 hours from end to end on the day, 120 cases, new record.  Going for 150 cases tomorrow to open up Friday afternoon for golf and shenanigans. Anyone wanna join?  Call us.  We have a company phone number now.  207 2007 DEC (get it? DownEast Cider).

as some friends once said,
Peace, Love and Cider
--Downeast