faq & policies

  • Well behaved dogs on a leash at all times are allowed both inside the tasting room, and outside during the warmer months.

    Please keep in mind that we are a food establishment and must comply with health department regulations. We also ask that you please clean up after your dogs.

  • We offer a wide range of ciders to please most palates. We also offer cocktails made with NY distilled spirits, local beers in the can, and several non-alcoholic options. We do not allow any outside alcohol, and do not allow drinking in our parking lots.

  • We have a food menu so we ask that you enjoy our food here or eat before you come. No outside food is allowed.

  • We can accommodate private parties over 10 people with an event reservation. Otherwise, groups during regular service are limited to 10 so that our guests can all enjoy quality visits with their friends and family.

    Please note that for all parties of 6 or more people, there will be an automatic 20% gratuity added to the tab.

  • We press fresh apples in the fall and almost 100% of the juice is fermented into cider as we do not have the pasteurization equipment to keep it shelf stable as fresh juice. However, we do set aside a limited amount of unfermented juice for sale in the fall, with no added preservatives. Keep your eyes peeled for pre-order announcements!

  • Yes. While we have plenty of chairs and picnic tables, guests are always welcome to bring their own chairs and blankets to sit on the ground. We encourage it on especially busy event nights.

  • Cider is just like wine. Most of our bottles improve with some time in the bottle. Some age better than others and bottles should be stored out of direct sunlight, preferably in cool conditions.

    Once opened, most of our ciders should be consumed within 4 days to ensure peak taste and consistency.

  • Just like wine, some ciders are aged in steel tanks and some in barrels for anywhere from 9 months to 20 months.

    Pommeau, for example, is aged for many years and we currently have some aging since 2015.

    In general, cider fermentation takes a minimum of 2 weeks and up to 20 weeks.

  • New vintages of existing ciders are released almost every year. Some ciders such as Packbasket (made from all wild apples) can only be made every two or three years. In addition each year we produce new ciders to experiment with apple varieties as they come into fruiting.

  • Wild fermented means that no yeast is added to the juice. Fermentation occurs naturally with existing yeast on the fruit, producing complex flavors.

  • Sulfite-free is not possible because sulfites are something that are naturally produced during the fermentation process. Several of our ciders have no added sulfites, meaning they have 0 sulfites added.

    Those are: Pomme Sur Lie, Porter's Perfection, Harvest Cans, Farmhouse, Ice Cider, Royal, and Pommeau.

    Our wild fermented ciders have the least amount of sulfites. Bottles are labeled that they contain sulfites because there is a minimum amount that is naturally occurring from the fermentation process, not added.