There’s a lot more to apples than just pie & lunch boxes. Living near the “Apple Capital,” are golden delicious opportunities come October. With harvest over, there’s always places to glean apples and pears that would never otherwise make it to market. And after a bit of work crushing and pressing there’s almost nothing like sitting back the rest of the year to enjoy what a little yeast and time have done to help create a beverage that will remind you of those crisp fall days and the subtle flavors of different apple varieties.

“Rescued” apples, garage sale carboys, and recycled bottles are all a part of Steve’s operation. Come learn about what makes a good cider apple, how the juice is fermented, and have some fun tasting a bit of what could easily be the fruit of your own labor someday. 

Cost: Free

Pre-Registration is required. Please register HERE

After traveling through England, France, and Germany in 2017 tasting many varieties of ciders, and being encouraged to make some for himself, Steve Keene started seriously experimenting making his own. He’s dabbled with Dabinetts, yearned for more Yarlington Mill, and whistled for Foxwhelp “old English cider apples," blended juices from various dessert apples, pears, and even made what he’s called a “Sangria” blending home-made cherry wine, apple cider, and perry. Ever seeking to learn more about the craft, Steve is always willing to share a taste and commentary with friends.