Seven year-old Elizabeth and her little brother Henry, age 4, consider themselves two of the luckiest children in Clinton. Their grandparents, John and Mimi Fehlner, own and operate the Clinton Cider Mill. For Elizabeth and Henry, this means a cold apple cider slush and popcorn after school, a Sunday morning on the porch eating hot donuts with friends and neighbors, proudly giving friends a behind-the-scenes tour, watching their Pop press the cider, and much more.
John and Mimi Fehlner began operating the Cider Mill in 1998, when the building was for
sale and in danger of becoming a parking lot. Since then, they have grown the business into a
thriving country market, with people traveling from all over to taste their unique and home
grown products with fresh non-pasteurized apple cider as the centerpiece.
Clinton Cider Mill cider is made from New York State apples on an 81-year old hydraulic press, which occupies much of the Cider Mill building. While technology has increased by leaps and bounds, the cider making process has remained the same since the Wentworth family began making cider in Clinton over 100 years ago. After being washed, the apples are brought up an elevator to a grinder where the whole apple is ground into pulp. The pulp is then spread on special wooden trays. Stacks of apple pulp, cloth, and racks are called a cheese. The cheese is pressed as pure apple cider flows down and is captured in the pipes below and pumped to the final strainer. The strainer removes any fine particles of apples and sends the cider to the holding tank. Cider is then pumped to the refrigerated tanks and is ready for customers.
During weekends in October, visitors are welcome to watch the cider being pressed. Adults and children alike are mesmerized by the machinery and often spend an hour or two listening to the flapping of the belts, the grinding of the apples, and the hum of the elevator. The staff is always available to answer questions. In addition to jugs of cider, a favorite treat of the Fehlner grandchildren is the cold cider slush. If you’re feeling chilled, you can also get a cup of hot cider.
Another popular item at the Cider Mill are the fresh, hot cider donuts made from the Mill’s own cider. Come at lunch time and get a cup of hot soup. The bakery also features cookies and at least ten varieties of pies, all of which are baked on-site. Special orders are taken for Thanksgiving pies. New York State apples, local maple and honey products, jams, salsas, baking mixes, apple accessories and more are also for sale.
If you are looking for a fun family activity this fall, be sure to bring everyone to the Clinton Cider Mill. If you visit on the weekend, you can purchase a cup of soup, a donut, and cup of cider and watch the cider being pressed. Join the crowd on the porch and enjoy the crisp fall air. You’re sure to see familiar faces, meet people from all across the country, and there’s a pretty good chance you’ll also see Elizabeth and Henry Fehlner.
The Clinton Cider Mill is located at 28 Elm Street in the Village of Clinton. They are open daily from Labor Day through Thanksgiving. Hours are Mon. – Sat. 10-6 and Sun. 10-5. For more information, call 853-5756.
Cider Facts
-There are about 100-125 apples in a bushel.
-One bushel makes 4 gallons of cider.
-Our fresh, sweet cider has no additives and should last about 10 days if kept cold in your
refrigerator.
-It takes almost six years to turn sweet cider into cider vinegar naturally.
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