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.