A closer look at production on the farm. We follow the apple from crate to press and on to vat and bottle, and talk about fermentation, time, and what sets cider apart from juice.

Tours run Saturday and Sunday at 12.00. Duration 60 minutes. Maximum eight places. This is a small room, so we take in fewer people than in the orchard. Meet at the production building, five minutes before we start.

The ticket covers the tour. Ordinary admission is extra. Tasting is not included; that is a separate event.

The room is cool. The floor can be wet. We show work as it is done, and the frame may shift with the season.