SPEER (WEEK) — Despite fall starting next Monday, people are already thinking of fall things like pumpkins.
But you can’t forget apple cider. Which begs the question.
How do they make it?
Apple begin by being loaded up and brought into the juicing room.
They then take a ride on the conveyor belt to the grinder.
Then they’re pressed until all the apple chunks are dry.
“We make cider twice a week,” said apple expert Craig Tanner. “Toward the end of the month and beginning of October we’ll make it three times a week.”
The leftover mush is used as compost throughout the orchard.
In peak season, Tanners Apple Orchard sells about 5,000 gallons of apple cider a week.
If you want to see how they do it, they offer processing tours, every Wednesday from 2-3 p.m.
It’s $3, but you get an apple cider donut.