The Cider Mill in Endicott, New York has been a landmark in its location since 1926, and perhaps before. It became part of the Ciotoli family in 1942. One cold winter night in 1972, the Mill was lost to fire, but rebuilt that same year. The "new" Mill became more popular than ever with both longtime community patrons, and touring visitors. The wonderful aromas and tastes of Fall in upstate New York continue to attract thousands each year to the natural goodness of pure cider and all the old-fashioned goodies that complement its flavor.
Here are some common questions asked by visitors and patrons over the years.
If you have others, please feel free to contact us.
There has been a cider mill in Endicott for as long as anyone can remember. The first mill at 2 South Nanticoke Avenue was built in 1926. That mill was lost to fire in the winter of 1972. The current mill was built that same year, at the same location, while the old site was being cleared.
The Orlando Ciotoli family are the owners of record, but it is also our community of patrons who share “ownership” with us by preserving the mill and it’s traditions of cider-making and Fall goodies generation after generation.
The press was purchased new in 1972.
Cider Mill cider is called “pure” because it is free of any preservatives or additives. In addition, since 1998 cider for public consumption must be pasteurized or UV radiated to kill bacteria before it is marketed. We chose pasteurization (heating to 160°F and quickly cooling) over radiation. In this way, our “pure” cider is even safer to drink, and as close to nature’s original flavor and nutrition as we can make it!
Cider lovers often have their favorite apple variety or blend (especially hard cider lovers!). The early ripening apples tend to make sweet, but milder cider. As the season moves on, later and later apple varieties press out as deeper, full-bodied ciders with extra tartness, hints of cinnamon, and other subtleties. The key is to press varieties with the truest characteristics provided by the weather and conditions of that particular year. See if you can detect the shifting flavors throughout each Fall.
Click here to begin learning about apple varieties and their characteristics.
The Cider Mill in Endicott has no orchards of our own. New York State is second in the nation for growing apples, and certainly the right climate and conditions for the best of many varieties. The apples come for Wayne County between Rochester and Syracuse and also we buy some from the Hudson Valley area.
Once it became difficult to control the quality and condition of apples going through the press, we had to turn away custom pressing. It was a traditional service we did not like ending, so we do offer quantity pricing (20 gallons or more) of cider for storing, freezing, wine making, or hardening from our own apples. E-mail us with any special request. We will help if we can.
The Cider Mill jugs are common plastic containers that are typically recyclable in most local communities. As with milk and juice containers, there is no way to reuse them at this time.
Unfortunately, no. Because we cannot control the sanitizing of everyone’s container, and because of the way the filling nozzle enters each container, it is considered a health hazard.
Because there are different apples ripening and being pressed throughout the season, the cider being sold fresh each day can always be sampled. Also, there are advertised days during the season when The Cider Mill Pies and cheeses are prepared for sample tasting, as well.