Fire Cider Recipes

It's A Medicinal Tonic. It's A Cocktail Mixer. It's Both…and More!

It Starts Like This

With our stainless steel vessels and our revamped pump we are making the best Fire Cider ever, here’s a look at how it all begins:

That is a lot of vinegar- about 660 gallons here!

That is a lot of vinegar- about 660 gallons here.

First I call our representative at Hain Celestial in California and she sends drums of organic, unpasteurized, unfiltered apple cider vinegar to their warehouse in Foxboro, MA and then to the CDC in Greenfield.  This shipment should last us til the end of 2013.

Two pallets stacked high with certified organic produce.

Two pallets stacked high with certified organic produce.

Albert’s Organics delivers our produce order on the morning of a production day.  There’s over a quarter ton of oranges on the first pallet and that’s just one ingredient.  We process each piece of citrus by hand: removing the sticker, washing and chopping.  It takes two people (we love you!) three hours just to scrub all the horseradish!

Over 2 tons of the best honey around!

Over one ton of the best honey around!

Even though we add the raw wildflower honey in last, we get the shipment in soon after starting a batch so we can slowly, gently, warm the honey up to room temperature.  Ever tried to get 60 pounds of crystallized honey out of a bucket?  Didn’t think so.  Dana and Brian built us a ‘honey melter’ to solve the crystallized winter honey problem- a pallet sized cube, warmed with just a single light bulb.  It takes over a week to bring a pallet of honey up to about 60 degrees.

A lot of hard work goes into each batch and I hope you agree that the results are worth the effort!

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6 thoughts on “It Starts Like This

  1. Hello everyone! I’m so glad to have discovered Fire Cider at Bee Organic in West Palm Beach Florida. Thanks for all that hard work!

    • Hi Pat, thanks for your kind words and support!

      • Hi again, Amy. I have a question for you. I’m also trying to make a batch of Fire Cider, just to see how it comes out. I have it in a gallon picking container with a glass lid and every day I take the top off and give it a stir. It has been brewing for three weeks now. Here’s the question; is it a problem that the container isn’t air tight? Thanks!

  2. Hi Pat,
    We always keep our fire cider in sealed containers. And we don’t stir the steeping batch, just let it hang out at room temp, out of the sen for at least 6 weeks. I would recommend a glass container with a tight fitting plastic lid that you can shake rather than stir, no lid removal necessary. Metal lids that are coated (like a mason jar lid) are ok but if any metal (except stainless steel) gets exposed to the Fire Cider it will make the whole batch taste yucky, with a strong metallic flavor. I hope this is helpful to you!
    Amy

    • Thanks, Amy, I imagine that this batch will turn out like a bad science experiment! Next time I’ll just head over to Bee Organic and buy yours. Less trouble and all in all much less expensive that doing it myself.

  3. Don’t give up yet! Vinegar is pretty stable stuff, taste it and see, the stirring and the air might not have had too bad an effect. Although, of course, I’m happy to continue making Fire Cider for you : – D

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