MCNAUDIO MEDIA SOLUTIONS

We make maple syrup in the spring, and in the fall we press apples for cider, which we boil down into boiled cider and cider jelly... My great-great-uncle started making cider jelly and boiled cider in 1882, when he converted our water-powered saw mill to a cider mill. Back in those pre-refrigeration days, fresh sweet cider had a shelf life of three or four days. After that it would ferment and could be preserved as either hard cider or as vinegar. Or it could be boiled down, similar to maple sap, in to a concentrated cider or a jelly. The first New England records of boiled cider - "apple molasses" - are from the 1660s in Connecticut, and it was a common product, especially in New England, up through the 1920s and 1930s. Then it almost completely disappeared, and by 1970 we were the last family producing it on a very small commercial level. We still use the old screw press from 1882, and press 70 bushels of apples at a time, three times a day, to make around 700 gallons per day of..

Also known as: McNaudio Media Solutions LLC, Woods Cider Mill

Primary location: Springfield United States