The Schaefer family has been growing in the apple business since 1855. Last year, their commercial farm produced 300,000 bushels of apples. As is the case with most commercial farms, many of those bushels went to waste. One hundred thousand Schaefer apples too ugly or too large to put on the fresh market were thrown away. Watching this happen over the last couple of years, it occurred to Chris and Andy Schaefer that they could use those reject apples—whose only downfall was their appearance—to make hard cider.
“We’ve always got these leftover apples that aren’t good enough to put on the fresh market, so just kind of figured we can use them for something else,” said Andy Schaefer.
About three years ago, the Schaefers purchased the 75 acres which make up the “Centennial Farm,” the grounds on which the Schaefer apple legacy started. Their intent was to grow apples specifically for cider, which they plan to produce under the moniker Schaefer Cider Company. Since then the Schaefers and their farm employees have been grafting, planting and experimenting to get the farm cider ready.
At this point in the season, they’ve got about six weeks before they start picking apples. As they near harvest, Chris and Andy Schaefer are enjoying the “calm before the storm” on the farm.
“We’re just hoping we don’t get hail or something else that pops up that takes out the crop,” said Chris Schaefer.
But the Schaefers are hardly without work. In addition to the “regular,” non-farm-related jobs they both hold, they’re putting together their tasting room and transforming the farm into a destination where they hope people will come to enjoy traditionally influenced hard cider. They’re also awaiting the licensing paperwork to go through the final stages before they can begin serving alcohol.
The Schaefers have 12,000 trees that they’re devoting primarily to cider apple production. Among those trees are reliable varieties that the Schaefers can count on to produce plentifully every year. Also among them are some more experimental varieties, ones that haven’t been grown since Prohibition.
“We’re planting stuff like Jonagold, which is good for fresh eating but it’s also good for cider,” said Chris Schaefer. “But we also have these really cool varieties that nobody’s really grown for [100 years], some of them, and we’re seeing how they work.”
Because Prohibition snuffed the cider game out early on in the United States, many varieties of cider apples stopped being grown. Cider apples don’t always meet the flavor and aesthetic standards set by the fresh market, so they weren’t viable crops without a market for cider. The Schaefers are devoting a portion of their acreage to bringing those varieties back to life.
A lot of the Schaefers’ experimentation is a complete shot in the dark. There’s no telling how much the trees will produce, whether or not they’ll produce every year, what soil conditions they prefer—all this must be determined by trial and error.
“There’s very little known about some of these,” said Andy Schaefer. “That’s the tricky part, because you don’t know exactly what rootstock to put them on, what conditions they like to grow in.”
“There’s going to be a lot of failure, a lot of wasted time,” said Chris Schaefer.
But the freedom and room for experimentation are exciting, and they give Schaefer Cider Company a leg up on the competition. They have complete control over what kinds of apples will go into their cider, whereas cider producers who don’t have their own orchards must rely on what their apple producer is willing to grow.
“We are able to experiment with this stuff, where a lot of other cider producers can’t,” said Andy Schaefer.
While these experimental varieties may be fun to replicate from history, they also need to make money. Another job that faces the Schaefers as they enter into the cider business is educating their customers’ palates.
“There is a problem with getting people’s tastes evolved,” said Andy Schaefer.
The Schaefers plan to look to the craft beer movement for inspiration on how to approach this issue. For them, it will mean keeping a range of flavors and styles on draft. They plan to include more familiar back-sweetened styles for those with a taste for the sweeter alongside their more traditional, naturally sweetened styles.
“But we really want to do something that is unique and traditional.” said Chris Schaefer.
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