Parshallville Mill takes great pride in the cider that we produce and it can only be purchased at this location. We make cider the old fashioned way, and true to this old fashioned way we use a good variety of sweet and sour apples to produce the best tasting cider possible. Every press we make will have a slightly different taste, based on the variety of apples available at the time. Our cider is not pasteurized. Listed below is a detailed description of how our cider is produced.
Our cider is made with Michigan apples that are delivered to the mill in large 20 Bushel wooden boxes. The boxes are unloaded from the trucks with our old John Deere tractor. The apples are then loaded into a hopper where they are sorted &washed, moved onto a conveyer and delivered to our Press Room. In the Press Room they are washed again with a chlorinated water solution. The washed apples are moved up the conveyor and washed again before being loaded into our hammer mill. The hammer mill chops the apples into what is called Pomace. From that point we pump the Apple Pomace up onto our pressing clothes. Between our pressing clothes are the press boards. This operation of alternating press clothes and press boards is usually stacked 12 boards and clothes high. Our press is then activated. The pressure of the hydraulic press squeezes the juice from the ground up apples. This juice flows through the clothes into a large stainless tank. It is filtered again and put into a large refrigerated stainless steel holding tank. After it is cooled to the right temperature, it is bottled and stored in our coolers until purchase. 
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