The press is over 100 years old and is entirely hand-operated. The apples are cleaned and rinsed and run through a crusher, which deposits the apple bits into a barrel. This barrel is moved to a press stage where the juice is pressed out and the remaining pomace is composted.
This year we produced well in excess of 60 gallons of cider. A good variety of apples and sometimes pears are used to create a good blend. Whether enjoyed fresh, canned or fermented into hard cider, the fall pressing is a great way to honor the autumn season!