Hard Cider Making In The Schodack NY Region

My most recent archeology type of digging has found The Hawk looking into old farmers dumps. It was common practice for centuries to have a family landfill on ones property. I plan to write about more of my findings this fall. The pieces of one artifact I have discovered appears to have been the remnants of an old hand crank cider press.
Cider making on a small scale was common for much of the history of this country. The tools and knowledge were common throughout Europe. Hard cider drinks are still served in Pubs in England...enjoyed them on my recent visit.
Apple orchards still dot the Hudson River Valley. Many small farms had a few apple trees on them and the older varieties such as the pippen were quite durable to our weather changes. Now the need for excape from the drudges of life are as old as man. A hard cider fermented could sometimes provide such relief. This was common practice and as moonshine is of the southern regions of America cider was to us.
The remnants of the press was uncovered in Columbia County but these often hand made devices were from what I have been able to ascertain quite common. I know of atleast 3 cider makers now deceased from the Schodack NY region. All brewed their ciders during prohabition in the 1920's & early 30's. Apparently a common practice back then was what can be referred to as in the ground fermenting. Make the cider in late summer early fall put in proper container such as an earthen jug , bury in ground atleast 1.5 feet and allow to simmer. Dig up when the ground is cold and test and enjoy. As can be guessed , the in the ground method also provided for refrigeration.
The Schodack landing area was a hotbed for such activity. Alcohol Tobacco and firearms agents
did go after such activity. Small scale selling of product was not uncommon. As a matter of fact , one of my ancestors was busted for such activity circa 1931.