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:
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.
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!
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!