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© 2012 Ken Stuart, All Rights Reserved.
Caption
During the autumn apple harvest, this cider mill would be operating as it has for more than 150 years.This entry shows the mill's information room and the top part of some of its machinery, quiet now during the off-season.
Despite a heritage of alcoholic cider, going back to England, Ireland, and France when the US was colonized by Europeans, many in the US are not familiar with any form of this drink except as fresh-pressed juice from apples.
Over the past decade or so, it has become increasingly easy to find alcoholic cider alongside beer. Brands such as Woodchuck, Angry Orchard, and Woodpecker are relatively common, and some brands such as Strongbow, Magners, and Bulmers are appearing more often in the import aisles.
Such ciders run a range of tastes because each producer uses their own mix of apples. They also vary in sweetness / dryness and someone who doesn't care for one brand or brand-variety may enjoy another, just as with beers, ales, etc.
New York claims second place for apple production in the States, and with cider mills such as this, there's hope the drink will last a long time, even if it's not the most popular.
On a personal note, we planted a small orchard two years ago for the express purpose of making alcoholic cider for ourselves, and we plan to pass down the process to our kids, as part of their heritage.
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Equipment
Nikon D90 with 10.5mm lens on monopod; PT Gui Pro, Pano2VR, Photoshop.
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