Alpenfire (Wildfire) was the first organic cidery in Washington State.
This year is our sixth year of production and our orchard delivered 18 bins of incredible apples full of tannins, acids and the complex flavors that we encountered in Europe.
We are open some weekends and by appointment for tours, tastings and special events.
We love to show people around the orchard which is fully trellised and cornered by mason bee houses. It is visited by an amazing variety of wildlife, ducks , raptors, eagles, heron, songbirds, deer, coyote, bobcat and quail, along with the less welcome rabbits and voles.
We are also happy to show our cidery and equipment. We have an Austrian chopper and press, several variable capacity tanks, oak barrels, pumps, sparging & bottling equipment. All the things that people who like to explore the working end of cider production will find interesting!
This spring we will once again be bottling our organic hard cider vinegar. This is made in the slow Orleana's method, which means a surface fermentation in oak barrels. Modern vinegar is made in a matter of hours using submerged fermentation and oxygenation. In traditional methods the mother is allowed to float gently on the fermenting cider until the juice has gone fully acetic, which can take months. It is then further aged in oak casks.