Just when September rolled around the corner and the harvest was about to start, the unseasonable fall-like summer ended and the summer-like fall began. In early September it dried right up and got hot. The first week of 85 degree plus weather was welcome. We went swimming (unlike the rest of summer!). The next week we started to get annoyed. By the third week of this unseasonably warm, dry weather, we started to get worried. The harvest season was suddenly compressed from a 6 week season to a 3 week one as all the apples started falling off the trees at once. Some of it was early ripening, but not all. ripeness was all over the place. Which apples fell and dropped seemed to have no rhyme or reason. Starches were high in some fruit. Acids started dropping. Brix stayed surprisingly low.
As all this fruit was dropping we scrambled to keep up. The hot temperatures meant the apples couldn't sit around. No picking a little of this and a little of that. No thinking about blends. No sweating this year. Just pick and press. Fill bins and empty bins. All hands on deck.
In the nick of time, our friend Rich Gurney swooped in to help with harvest and pressing and I honestly don't think we could have done it with out him. And as I write today, 80% of the crop is now in tanks bubbling away.
What's the upshot of the 2017 vintage for cider? Two years of unseasonable weather induced stress and a heavy crop left the trees vulnerable to a bizarre heat wave in the fall causing early drop and unusual juice chemistry. Some folks are all ready declaring 2017 to be a vintage "not worth writing home about" but to my mind it's too early to say. There are mysteries and intricacies in nature that we clearly do not fully understand. Cider is more than it's main chemical components. Every year has a story to tell and every vintage of cider has an opportunity to tell that story. So for now we are focused on the mundane aspects of cidermaking...washing tanks, washing the press, pressing apples, picking apples, sorting apples, washing tanks, watching the ferments. Watching and waiting...