At Vander Mill we press Michigan Apples for hard and sweet cider. We work with the Dietrich family apple farm located right here in West Michigan. Pressing only the best fruit for hard and sweet cider. In the fall we press for the public to watch every weekend in efforts to educate folks on “real” cider. Our cider is never pasteurized and we add no preservatives. Every 40 bushel bin is thoroughly culled (sorted) to eliminate the possibility of any bad apples entering the juice. We then wash the apples before grinding them into “pomace”. The pomace is transferred to our accordion style press where we squeeze it dry. We use only fresh juice when bottling sweet cider and fermenting hard cider.