We can feel fall in the air and smell the apples ripening. We've started picking the early apples along with the bittersweet crab apples for cider. It takes somewhere around 400 lbs. of apples to make a barrel of juice. We ferment in 30-gallon batches and can hardly wait to get started! The next several weeks will be busy with picking; pressing and fermenting will start sometime during the first of October. For a real adventure, guests staying here will be able to help...along with sampling some of the great cider ready from last year's crop. Plan to visit the farm for more information!!
