Wassail 2017 : 1/7


At dusk, on Saturday January 7, 2017, we will celebrate our past season and give thanks to the orchard.

Join us for our annual Twelfth Night Wassail.  Modelled after historic English West Country tradition – we will go out into the orchard after sunset and offer our thanks to the orchard for the harvest.

The winery will be open from 4-6pm.  We’ll Wassail about 5pm – with samples and treats.  Weather permitting.  We do like to know how many to expect, so if you’d like to join us, drop a message to Charles at cider at appletrue.com, or 262-496-7508.

Inventory Update : 9/26/16


Fall and harvest are upon us – it’s a BUSY time of year!  That means that as we prep to make new cider and perry, we will start running out of older batches.

I’d also like to remind people that apples don’t actually need a frost to ripen.  It’s a common myth.  Our orchard partner, Brightonwoods, has -lots- of great apples on hand right now. No need to wait for a cold snap – come see us right away.

At the winery, we are running low on:
Orchard Oriole Perry
Apple Brandy

And we recently ran out of:
Appely Amer
Siskin Scrumpy
Single Barrel Solstice

SOLD OUT: Appely Amer


Our small batch sparkling, rose-colored, intensely flavored, boundary pushing cider has sold out.

The red-fleshed apple trees are on their off year, so the soonest it can return is about 2018 – but it worked so well that I -will- be making it again.

Ciderwright Charles

Tips for Visiting


A recent county-wide open house organized by RealRacine was such a stunning success that we received a hand written note (with clipped newspaper ads for added evidence) complaining that we were only doing tastings, not tours, and that we should have been more prepared.

So, just for you Dorothy, here are some tips for visiting AeppelTreow.

  • We are a Cidery on an Orchard. We make darned fancy and tasty ‘hard’ ciders. It’s not ‘real’ wine.  It _is_ REAL CIDER.  Cider is a type of wine, and all my permits say ‘winery’ – so do our signs.
  • We put Tasting over Tours when it gets busy.  Which mostly happens in September and October, but every now and then there is a rush for a few hours.  Our business is small, and open, and everything is in plain sight. There is a poster of our process.
  • We like to tell you what you’re sampling, and how’s its made. You’ll get most of a tour just listening to the Tasting Room Crew.
  • The Orchard is usually open for strolls. But not always, and the Cidery doesn’t know when ahead of time.  That’s because Brightonwoods Orchard uses Integrated Pest Management, so sprays are based on insect trapping and weather stations, not on a spray supplier’s calendar.
  • If you’d like more time to chat with us and get a more in-depth visit, come before 1pm. Mornings are usually slower. So is midweek.
  • We normally offer paid options for trying all the products <80 proof and/or all the products >= 80proof, as well as our standard 5 for Free.  When we get a line building up, we feel the pressure to get folks served quickly – and the temptation to stop the bigger, longer paid options.  We are still experimenting with how to manage this, so please bear with us. This year the plan is to switch to 1 Cider Server covering paid, and the other(s) doing Free.  If the line clears, and you want to convert, please ask.

So now that we’ve laid out some expectations – please come see us! We now have all but one cider planned for this year back. The two reserve brandies won’t be ready until fall.  We have 3 sparkling, 5 draft, 6 still, 3 fortified, and 6 distilled products right now!


2016 Tasting Room Season


Staring Saturday April 30th, we are officially back in the swing of things. For Late Spring / Early Summer our hours will be 11-4 on Saturdays and 12-4 on Sundays.

We’re still in the thick of bottling season, so not everything is back on the shelves. We have both our Sparklers, Brut and Perry, _all_5_ of the draft style: dry, tannic English style perry and cider, a nice fruitier semidry American style, black currant/elderberry flavor and Chai spiced flavored.  We are shy on table styles, with just a dry reserve.  We have both apple and pear dessert styles.  And we are full-up on whiskey and brandy – apple, pear and plum.

Just come on in. Unless you’ve got a dozen friends with you. Then we appreciate a heads up call a few days ahead of time.

Ta Ta For Now
Cider Wright Charles


Winter Hours: By Appointment


It’s that time of year again, folks.  The Tasting Room is now ‘by appointment’ until May.

We will be here from time to time working on production, but call ahead before you come out.  We’ll tell you if the driveways are passable. Or Charles’ cell is on the answering machine, and you can call him.  We’ll do our best to meet you here.

By the way, the Pear Wine is gone until the new batch is bottled.