The Art of Apple Cider Making in Vermont!
October 21, 2025
“How Vermont turns fresh apples into liquid gold.”
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In Vermont, apple cider making is as much a fall tradition as the changing of the leaves. The process begins with freshly harvested apples, often a mix of sweet and tart varieties like McIntosh, Cortland, and Empire, gathered from local orchards. The apples are thoroughly washed to remove any dirt or residue, then ground into a coarse pulp known as “pomace.” This mash is layered onto racks or wrapped in cloths and stacked inside a traditional cider press. A hydraulic or hand-cranked press then slowly squeezes the layers, extracting the pure apple juice while leaving behind the dry pulp.
The freshly pressed juice flows into large containers and is either pasteurized for safety or left raw for a more traditional flavor that reflects the local terroir. Many Vermont cideries also ferment part of their cider to create hard cider, using natural or cultured yeasts. The result – whether sweet, tangy, or sparkling -is a drink that captures the essence of the Green Mountain State’s fall season. In small-town mills and roadside stands, you’ll often find locals sipping cider alongside warm cider donuts, celebrating a time-honored craft that turns simple apples into Vermont’s most beloved autumn refreshment.
Publisher’s Note:
We were recently in Vermont and had the opportunity to visit one of these charming cider mills firsthand. The sights, sounds, and aroma of freshly pressed apples were unforgettable. We captured the experience on the video below to share a taste of autumn in the Green Mountains.
