The Fly Creek Cider Mill’s Boomer and Boschert press will once again come to life this Saturday, September 8th continuing an autumn tradition for 162 years in the Upstate New York hamlet of Fly Creek just minutes from Cooperstown.
Known for its historically authentic machinery, the Mill makes its cider in the traditional rack-and-cloth method using the power of water from the Millpond. Visitors can witness the entire process in the Cider Gallery and Learning Center overlooking the original equipment while operators demonstrate the cider-making technique and explain the process.
“While we are open all year, it is our fall season that makes the Mill so special. Seeing the press in action is truly amazing to watch,” states Bill Michaels, co-owner of the Mill. “We painstakingly maintain and preserve the Mill so that returning generations can share in the fascination of our traditional process.”
This year’s apple crop is robust and freshly picked. McIntosh, Ginger Gold, Golden Delicious, Paula Reds and Zestars are available for tasting in the temperature-controlled, pack-your-own apple display room.
Beyond the Mill’s award-winning, fresh cider there are many more flavors to experience. Visitors can taste all kinds of gourmet specialty foods and signature items such as Apple and Corn Salsas, Mill-Aged Extra- Sharp New York State Cheddar Cheese and Mill-Made Fudge. Also available for sampling are Hard Ciders and Wines from the Mill’s Farm Winery and fresh-baked pies and breads from the Bakery.
The Mill operates the press every weekend until just before Thanksgiving Day and is located minutes from the historic Village of Cooperstown in Central New York State. For a full line-up of events and to purchase the Mill’s products on-line, visit their website at www.flycreekcidermill.com.