80 Year Old heirloom apple orchard, certified organic. The farm is run by the 4th generation Gansz family. Phonograph cider comes from a traditional winemaking approach with some contemporary cidermaking techniques woven in. The fruit is pressed fresh in the fall at peak ripeness and fermented in the Fingerlakes town of Romulus during the cool autumn and winter. The dry ciders are then immediately fermented and the Medium ciders undergo an ice-cider technique by freezing some of the unfermented juice before primary fermentation to produce a finished cider that is balanced both in acidity and residual apple sugar. No sugar is added. The first fermentation is stopped with cold temperatures and filtering and a second fermentation then produces sparkling ciders with exceptional clarity and expression.