by the Garthwaites, a ranching family at Mamette Lake located between Logan Lake and Merritt, is aptly named.


In May 2009, when Kate Garthwaite’s attempt to make cider in her Kitsilano apartment turned out to be “a mess,” she went online to find out why.


She discovered the cider course offered at Mt. Vernon and immediately signed up.


SUSAN MCIVER


Theresa Pedersen, left, and her sister Kate Garthwaite plant cold-hard dessert apples at the family ranch at Mamette Lake.


Dessert apples and varying amounts of sugar have also been tested in the numerous blends. Thompson took several courses cider courses at Mt. Vernon, WA, offered by Washington State University.


In general, cider apples require the same horticultural techniques as dessert apples.


However, they tend to be biennial and the small fruit easily falls off the tree.


“This October a research scientist from the University of Saskatchewan came here looking for cider apples,” Thompson said.


With the license approved in principle, the trio plan to produce their first commercial cider from this year’s crop.


A marketing study of pubs, restaurants and cold beer and wine stories in the South Okanagan yielded favourable responses. Summerland Heritage will initially offer one type of cider in 750 ml bottles.


“At eight per cent alcohol, it falls between beer and wine and is something to be savoured,” Thompson said. The eventual goal is to produce up to 100,000 litres a year, enough to make constructing a stand-alone facility feasible. Left Field Cider Company, owned


British Columbia FRUIT GROWER • Winter 2011-12 9


“I fell in love with cider,” Kate said. She subsequently took an advanced course and moved to England for the better part of 2010 to


apprentice at the Ross-On-Wye Cider & Perry Company.


In the meantime her father, Gord Garthwaite, and sister, Theresa Pedersen, took courses and then visited her in England.


At the ranch, the family planted five varieties of cold hardy dessert apples.


Gord and Kate contracted Summerland orchardist Billy Boerboom to propagate scion wood


Cider apples


Apples used to make cider fall into three general categories: Dessert • Excellent for eating fresh •Commonly used as base for blends


•Cider made from a single variety often has little taste


• Common varieties include McIntosh, Spartan, Gala, Granny Smith and Red and Golden Delicious Cider • Generally inedible • Categorized as sweet (low tannin), sharp (high acidity), bittersweet (low acid, high tannin), bittersharp (high acid, high tannin)


• Common varieties include Dabinett, Brown’s,Yarlington Mill, Frequin Rouge, Kingston Black and Michelin.


•Unique flavour remains in cider after fermentation of sugar


Crab • Often used as a pollinator, crabs have the potential to add flavour to blended ciders.


of bittersweet and bitter cider apples. In 2012, Left Field will offer customers two types of lightly carbonated ciders made from a mix of dessert and cider apples.


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