Apples and Cider (1.5 hours)

Fall is apple harvest time.  Groups will rotate through three stations as they learn how apples grow.  They will visit the orchard, learn apple lore while sampling different varieties of apples, and grind, press, and sample fresh apple cider.  The maximum number of classes scheduled for the Apples and Cider program is six.

Visit to the Orchard (1/2 hour)

Students begin by being seated on benches in the orchard where they will learn how an apple grows and how to tell if an apple is ripe using the “tug test”.  Students will practice the tug test and how to carefully handle the apple to protect it from bruising.  Students will learn how the apple picker can be used to reach the apples high in the tree.  Students are then oriented with the procedures to follow and tasks to be performed while visiting the apple orchard.  Students are led through the orchard in a single-file line by their guide and gather around an apple tree.  Students will help pick apples from the tree to take back to the classroom.*  Students will also learn what windfall apples are and be able to pick up windfalls to be used in making apple cider.

*This may vary depending on crop yield and time of year of the visit.

**In the event of rain, the class will be seated in a classroom to learn how apples grow and how to tell if they are ripe.  Students will then be engaged in an apple sizing and sorting activity while small groups of students with umbrellas take turns going outside to a nearby apple tree to pick apples.

Sampling Apple Varieties (1/2 hour)

Students begin seated in a semi-circle in one of our classrooms to learn about  and sample different varieties of apples.  While learning apple lore for the varieties being tasted, students will also learn that apple seeds are the tree’s way of creating new varieties of apples and how the technique of grafting is used to create more trees of the same variety and how scientists experiment to create apple varieties.  Students will take turns helping to either turn the handle of the apple peeler-corer machine or to pass out the apple pieces to their classmates.  Students will be able to compare and contrast the tastes of the different varieties of apples for sweet vs. tart, crisp vs. soft, and juicy vs. dry.

Making Cider (1/2 hour)

Students will enter the cider room where an old-fashioned apple cider grinder and press is set up.  Seated on either benches or chairs around the room, students will learn how apple cider is made.  The purpose and parts of the grinder and press will be explained.  Students will then be oriented to the jobs and safety rules of using the machine.  Students will then have the opportunity to assist the instructor in making apple cider by washing and dropping apples into the machine, turning the handle to grind the apples, and turning the handle to press the apples.  After all of the work is complete, the students will be able to sample the fresh apple cider they just made!  Students will also observe and learn the uses of the “leftover” apple pieces.

*The apples used in cider making are sanitized.  The apple cider machine is sanitized daily to reduce the chance of bacterial contamination.  Groups wishing to have their cider sample pasteurized to further reduce the chance of contamination must inform the Indian Rock Nature Preserve of this request at the time of booking the program so pasteurized cider can be prepared for your tour.  Groups requesting pasteurized cider will not sample the cider they make.  The cider made by these groups will be saved and pasteurized for another group.