The barn adjacent to Grisamore Farms’ store is an aromatic laboratory for hard cider. There’s a small press at one corner of the room that Simon Ingall, owner of Grisamore Cider Works, made for small batches of his hard cider. At the opposite end of the barn is the family farm’s large cider press that makes about 150 gallons in an hour.
There’s a plastic barrel, filled with cider mixed with bits of ginger, that Simon and his brother Jesse are still testing. And in the middle of the barn is an oak barrel filled with cider — another experiment in the works. Complete Story