Sometimes referred to as hard apple cider, this event typically commences in November when we can obtain fresh, raw apple juice from a Mennonite farm in the Finger Lakes Region. We vinify and age the juice in a whiskey barrel for 4 – 6 months. While this wine is typically finished to a dry level, it can be sweetened to taste for individuals who so prefer. Apfelwein is aged in oak barrels.  Registration for this event occurs in late October.


Apfelwein Making (Apple wine)


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