Keven Carter, Cider Press Manager. Bill Meyer, Cider Manager
Quote from "The Week" magazine: "Dry cider: A tart alternative. We haven't yet caught up to Europe, but make no mistake: an American cider renaissance is underway. Big beer companies have jumped into the business, but the best dry ciders currently come from small producers."
Made with our cider: Hard Ciders, Wine, Beer & Brandy
Apple cider - with spirit - made by our brewing friends with Kickapoo Orchard apple cider:
Look for seasonal Apple Ale, New Glarus, WI: New Glarus Brewing
Look for seasonal Fallen Apple, Spring Green, WI: Further More Beer
Look for Apple Brandy, Madison, WI: Yahara Bay Distillery
Look for Apple Wines, Richland Center: Weggy Winery
Look for Apple Wines, New Glarus: Primrose Winery
Look for Apple Wines, Dubuque, Iowa: Stone Cliff Winery
Look for Apple Wines, Galena, IL Galena Cellars
Look for Apple Wines, Cedar Rapids, Iowa: Cedar Ridge Vineyards, Winery and Distillery
Loook for seasonal apple beer at Moosejaw Pizza and Dells Brewing
A modern 24" continuous belt press makes pressing 800 to 1,000 gallons of cider an hour a possibility. Windfall apples are not used. Sorted apples come from our packing house in bulk bins, where they are kept in cold storage until an order is ready to be pressed. All apples are sorted again and sent through rotating brushes for a fresh water wash before dropping into the blade mill to be crushed into pomace, and sent through the belt press.
Cider is pumped to a 5,000 gallon stationary stainless steel tanker. This cider is pumped into an over-the-road tanker and delivered to Citrus Systems in Hopkins, MN for pasteurization and bottling. Pure cherry concentrate for apple cherry cider is added at Citrus Systems before the the cider is pasteurized.
For further information about our pasteurized apple cider or apple cherry cider, or unpasteurized cider to be used for fermentation or distillation purposes contact the Cider Mill Manager, Bill Meyer.