Public Invited to Observe, Participate in Cider-Making at WCSU

DANBURY, CONN.— Western Connecticut State University students will grind apples and make fresh apple cider as part of a biology class on plant natural history from 1 to 4 p.m. onTuesday, Oct. 17, on the patio of the Student Center on the WCSU Midtown campus, 181 White St. in Danbury. In the event of rain, the event will take place in the Student Center lobby. The public is invited to observe or participate in the process and enjoy a free sample of the end product.

Professor of Biology Dr. Tom Philbrick at a previous cider-making event on campus. Photo credit: Peggy Stewart

Students will create cider through a multi-step process. Whole apples have to first be ground up in an apple mill. The resulting mash will be gathered into a cloth bag before being processed by an apple press. Cider is separated from the rest of the apple byproduct and gathered in a bucket. A total of 600 pounds of apples will be utilized for the event, and the resultant product is estimated to be between 30-40 gallons. The apple presses being used are originals from the late 1800s to early 1900s, rebuilt by Professor of Biology Dr. Thomas Philbrick.

Philbrick, who teaches the plant natural history class, said, “There’s nothing that says ‘fall in New England’ more than apples and cider. The process is simple and everyone will be welcome to join in.”