Cider Mill  For wholesale cider contact Andy Meyer. 

January 8, 2018 - Now that the "January thaw" has arrived in Wisconsin the Cider Mill is running again, getting the final pressing  done.  Left photo shows the sorted apples coming down the packing line, then being shunted down to the left and moving up the hopper into the cider Mill.  The photo on the right shows the Cider Mill with the blade mill, the Sweco Filter, the JWI 24" press all functioning at top speed - and very noisy. 

 

 

 

 

All this equipment can process 400 to 500 gallons an hour, and requires communication  between press Manager Kevin Carter and Fork Lift operater Ken Mc Cormick, and the person sorting  the apples.

Pasteurized Cider sold at the orchard:

Fresh cider off our press is pumped into the 6,000 gallon stationary stainless tank then into an over-the road tanker for delivery to Citrus Systems in Hopkins, MN to be pasteurized and bottled.  The apple/cherry cider blend is also made at Citrus Systems.

Fresh pressed cider with no preservatives is also available by tanker or in bulk tanks.  For any quantity of wholesale cider contact Cider Mill Manager, Andy Meyer, cell: 608.391.0060.  Email:  Andy Meyer

Made with our unpasteurized cider:   Hard Ciders, Wine, Beer & Brandy:

Apple and other wines:  Wollersheim Winery

Available in our salesroom:  Wines, Westby :  Branches Winery

Apple and other wines:   August Hill Winery

 Apple and other wines:  Spurgeon Vineyards & Winery             

Available in our salesroom:  Apple and other wines:   Sugar Creek Winery:                             

 Available in our salesroom: Wine and Hard Cider:      Maiden Rock Winery & Cidery          

 Apple Ale, New Glarus, WI:   New Glarus Brewing

Available in our salesroom Brandy, Vodka, Madison, WI:  Yahara Bay Distillery

Available in our salesroom:  Apple Wines, Richland Center: Weggy Winery              

Apple Wines, Dubuque, Iowa Stone Cliff Winery

 Apple Wines, Galena, IL Galena Cellars

Apple Wines, Cedar Rapids, Iowa:  Cedar Ridge Vineyards, Winery and Distillery

A modern 24" continuous belt press makes pressing 800 to 1,000 gallons of cider an hour a possibility. Windfall apples are never used. Pre-sorted apples are kept in cold storage until  ready to be pressed. All apples are dunked in a water bath, sprayed with fresh water then sorted again before being sent down the weight sizer, up an elevator into the press room, then into the blade mill, the pomace goes into a hopper and drops down to the belt press. 

For further information about our pasteurized apple cider, apple cherry cider or unpasteurized cider to be used ONLY for fermentation or distillation purposes contact the Orchard Manager and Cider Mill Manager Andy Meyer

Press Manager, Keven Carter


Photo: Bill Meyer in front of Apple Cider Sign