The Fly Creek Cider Mill & Orchard will hold its annual CiderFest from 10 a.m. to 4 p.m. Oct. 13 and 14. The weekend features the Mill doing what it does best, making fresh, sweet cider the old-fashioned way on its 1889 water-powered cider press, according to a media release from the mill.
Pressing demonstrations will be performed by Chris Molloy.
“I will show visitors how we still make cider as it was produced back in 1889. Our 1924 Waterloo Boy Engine powers our grinder then the ground apples are transferred to our traditional rack-and-cloth press. It’s quite a sight to behold and the end product is delicious,” Molloy said.
Outside the mill, the CiderFest will offer demonstrations of its collection of hand-operated presses dating back to the mid-1850s.
These presses once were a necessity on every farm before commercial mills like the Fly Creek Cider Mill were established. The hand presses allowed the pioneering farmers to make cider that was fermented for later consumption or turned into vinegar for preserving the vegetable harvest by pickling, the release stated.
Returning this year is the International Society of Apple Parer Enthusiasts, who will display apple peeling equipment ranging from home peelers to commercial slicers. The mill’s present-day founder, Charlie Michaels will lead the IAPES team by showing his collection of more than 100 peelers, restored commercial slicers and a Telegraph hand operated cider press.
Inside the mill, visitors may sample fresh apples, cider, and more than 40 different specialty foods including extra-sharp cheddar cheese, sweet butter-cream fudge, apple and corn salsas plus many wines and hard ciders from the mill’s Farm Winery.
There is no admission charge and parking is free.
The Fly Creek Cider Mill is three miles from Cooperstown and is open every day from 9 a.m. to 6 p.m.
For more information on this and other events at the Fly Creek Cider Mill, visit www.flycreekcidermill.com.