Don't rush picking your apples. Having some fall off the tree does not mean they're all ripe.

Older trees that are not thinned may be so loaded that they self-prune (i.e. the apples are falling off the tree right now!)

The best test for ripeness is to check the seeds. They should be dark brown, not orange or yellow. (Just check a few.) Tasting them is fine too.

Do NOT use apples off the ground unless you wash them well first (not just a spray with the hose).

All sorts of bacteria are down there. Bird, and other droppings, can disappear in the rain or even the dew but the bacteria doesn't. Besides, would you want poop in your cider?

Please call us first before you start picking so we know what's coming. And then call us again when you're ready to bring them in.

If you want wine or cider we can usually take them right away but if you want fresh juice we need to set up an appointment so you can take it away with you. The juicing goes surprisingly fast.

Don’t let the apples sit around any longer than a week or they’ll start to go soft and the pressing will be more difficult (or impossible).

Keep them as cool as you can. Bring them in in stages if necessary. We have a walk-in cooler that we can put them in.

You need approximately 110 lbs. of apples to make a batch of cider (about 68 of the typical small brown glass cider/beer bottles) or a batch of wine (31 of the standard 750 ml wine bottles).

Processing costs $120.00 per batch and does not include the bottles (most customers have their own. We have new ones if you need them).

We also offer apple-ginger-lime cider made with the addition of organic ginger and limes.

We have a program to support the Cortes food bank.
If you have extra apples you can donate them and we will juice them and provide the juice in 2 L jugs to pass out to their clients.

Good Libations
896 Hansen Road
250-935-0126 douggoodlibations.ca