Click the link to an article about the Wild Apples Khazakhstan
The Cider Apple Field Day held on May 10, 2016 was a great success, thanks to the efforts Maiden Rock Winery and Cider, excellent speakers, and an enthusiastic group of cider makers who trekked out through a drizzle to see the grafts made in 2015, and then toured the new cider mill.
February 17, 2016 Update. Kickapoo Orchard Cider Mill was closed down during the worst of the below zero weather, now pressing cider for wineries and distilleries, plus freezing 275 gallon totes of cider for use in late summer.
August 2015. Cider Mill was moved from retail salesroom to the packing house across Hwy. 171.
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.
May 2015: Kickapoo Orchard is increasing the future volume of special cider blends by grafting several varieties of cider apples to existing apple trees.
Made with our unpasteurized cider: Hard Ciders, Wine, Beer & Brandy:
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
Fallen Apple, Spring Green, WI: Further More Beer
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
Bill Meyer, Co-owner of Kickapoo Orchard.
Press Manager, Keven Carter
Cider Crew, Jim Maybee, Jimmy Fisher