Fly Creek — The Fly Creek Cider Mill’s Boomer and Boschert press will once again come to life this Saturday maintaining an autumn tradition for 157 years.
Known for its historically authentic machinery, the mill makes its cider in the traditional rack-and-cloth method using the power of water and an antique Waterloo Boy Engine. Visitors can witness the entire production in the Cider Gallery overlooking the original equipment while operators demonstrate the cider-making technique and explain the process.
“For someone who hasn’t experienced our mill in operation, it can be truly memorizing to watch all the old equipment work,” Bill Michaels, co-owner of the mill, said in a media release. “We painstakingly maintain and preserve the mill so that returning generations can share in the fascination of our authentic process.”
The mill will start pressing early ripening varieties such as Paula Red, Jonamac and Ginger Gold.
“This weekend’s blend is a balance between the sweetness of the Jonamac and Ginger Gold with the acidity of the Paula Red,” Michaels said in the release. “Unlike boring, denatured, heat processed and preservative-laden cider found in stores ours is alive with flavors that change with the harvest. As the season develops the color will grow darker and the flavor and aroma will become more complex.”
The mill operates its historic press every weekend until just before Thanksgiving Day and is located just minutes from the village of Cooperstown. For a full line-up of events and to purchase the mill’s products online, visit at www.flycreekcidermill.com or call the Mill toll-free at 1 (800) 505-6455.