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How a Western New York cidery uses CDR CiderLab to support daily production decisions
For cider producers, quality control is not only a final check before packaging. It is a continuous process that supports fermentation management, product stability and batch-to-batch consistency. This is especially true for cideries working with local fruit, where each harvest can bring natural variations in sugar content, acidity, aromatic profile and fermentation behavior.
Clarksburg Cider, based in Lancaster, Western New York, produces handcrafted hard cider using 100% New York State apples. The cidery is a small, locally owned business with a portfolio that includes dry and semi-sweet core ciders, seasonal releases and limited barrel-aged selections.
In this production context, fast and reliable analytical data are essential for making informed decisions at the right time. For Clarksburg Cider, CDR CiderLab has become part of the daily quality control workflow, supporting routine analysis directly in the cidery.
CDR CiderLab in daily operations
In her day-to-day work at Clarksburg Cider, Isabella Pucci-Schaefer, Head Cider Maker at Clarksburg Cider, uses CDR CiderLab as an essential quality-control tool:
"The CDR CiderLab has become an essential part of my day-to-day process. I primarily use it to test Free SO2, ABV and pH, though I keep some additional kits on hand for when I need them. What really stands out is how easy the machine is to use – there’s a minimal learning curve, and the quick turnaround on results means I’m not waiting and wondering. Being able to get fast, reliable results allows me to make confident decisions on the spot and ensure the stability and consistency of our products from batch to batch."
From in-house analysis to production decisions
At Clarksburg Cider, the main routine analyses performed with CDR CiderLab are free SO₂, alcohol by volume (ABV) and pH. Each parameter supports a specific quality-control decision.
Free SO₂ is monitored to assess the cider’s protection against oxidation, while ABV is verified before canning or kegging to confirm that the product is consistent with expectations. pH provides additional information about product stability and balance.
Performing these analyses directly in the cidery reduces the need to wait for external laboratory results. This allows the cider maker to identify potential issues earlier, verify key parameters before packaging and make decisions based on measurable data rather than assumptions.
As Isabella Pucci-Schaefer explains, the quick turnaround means she is not “waiting and wondering.” The practical value of in-house analysis lies in this connection between a result and an immediate production decision: checking product protection, confirming readiness for packaging or determining whether further action is needed.
So for Clarksburg Cider, the most significant benefit of using CDR CiderLab is quality control.
Isabella Pucci-Schaefer says: "Having the ability to test in-house rather than sending samples out means I can catch any issues early and act on them right away. Whether I am monitoring SO2 levels to protect a cider from oxidation or verifying ABV before packaging, the CiderLab gives me the data I need to trust what’s going on in the can/keg. The peace of mind is hard to put a price on."
Supporting consistency in a local apple-based cider
Cider made from local apples is closely linked to the characteristics of the fruit. Even within the same region, apples can vary according to variety, harvest conditions, ripeness and storage. These natural differences are part of the identity of cider, but they also make analytical control important.
For a cidery such as Clarksburg Cider, which works with New York State apples and produces a range of cider styles, routine chemical analysis helps maintain consistency while preserving the character of the raw material.
In this sense, CDR CiderLab supports a balance between craft production and technical control. It does not replace the cider maker’s expertise, but it provides objective data that can guide decisions and confirm product stability.
Conclusion: A practical tool for modern cideries
At Clarksburg Cider, CDR CiderLab supports routine quality control by providing rapid in-house results for free SO₂, ABV and pH.
Having these results available when they are needed helps the team monitor protection against oxidation, verify key parameters before packaging and make timely production decisions based on analytical data.
For a small cidery working with New York State apples, this means greater control over routine testing and less reliance on external laboratories for day-to-day decisions.
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