Apple trees can't be grown from seed—every variety exists because of grafting. At Hardcore Cider Co., we use rootstocks like B9, M26, and M111 to grow cider apples like Dabinett and Golden Russet, and we rely on mason bees to ensure pollination in our Kelowna and Vernon orchards.

We ferment at 5 PSI. Here's what that means, why oxygen is the enemy once fermentation starts, and why most cider makers don't bother with this technique.

Most flavoured ciders use artificial flavourings, extracts, and syrups instead of real fruit. Here's why — and why we do it differently.

Packaging protects your cider, preserves quality, and signals what kind of product you're drinking. Here's why we use glass — and why it matters.

Why 'gluten-free' cider labels are meaningless marketing fluff. Apples don't have gluten — here's what actually matters when choosing craft cider.

Every liter of cider generates apple pomace—skins, pulp, and seeds left after pressing. At Hardcore Cider Co., we compost pomace for orchard soil health, provide it to local livestock as feed, and use it as mulch. Learn how we turn waste into a resource and close the loop in sustainable cider production.