Curtis Sherrer is barreling aging single variety apples at Millstone Cellars. An old grist mill dating back to the 1850s houses the Tasting Room.
"We will have 50 barrels and then settle on 15 to pick from to blend for that one cider that will be bottled"
Curtis Sherrer, Millstone Cellars
"If you are looking to save money, all you need is a barrel. You don't need chillers."
Millstone's Cider Making
Instead of pressing multiple apples and creating the sweet cider that will then be fermenting – Curt keeps apple varieties separate until he finds the perfect balance
At the "Old Grist Mill" they use a cloth press on site that dates back to 1850s.
Says Curt of the goal behind choosing to become a cidermaker, "Let's take apple juice and see how close we can get to making a chardonnay"
"No one knows what the Jonathan apple variety can do at different maturity levels or what it can do on different yeasts. So we will have 20 barrels of Jonathan with different yeasts.
We used beer yeast, cider, wine, sherry yeast and now we have come down to four primary yeasts."
Curt's Recommendations
Look at bending much like ones does with spices and ingredients: See what will make the most savory cider.
The learnings garnered from making cider from single variety apples, until the final blend are abundant. You will learn in this chat about:
How maturity ( of the apple and cider) matters
How does maceration change it? Maceration is what happens when you wait to press the pomace (crushed apples), letting the pomace sit for a bit, like 24 hours to 2 days or even longer.
Learn the taste differences between free run apple juice where the pomace is barely pressed versus crushing and pressing immediately.
What can you expect at the Millstone Cellars Tasting Room?
Up to and over 7 ciders, cysers ( cider fermented with honey) and meads.
Ciders made with locally sourced hops, baby ginger, peaches, pears, cherries, and spice bush.
Take a tour and have a tasting (only on weekends).
Millstone serves their cider on tap making it a great stop to bring your lunch or early dinner and have a glass out on a picnic table.
Start up Cidery Tips:
Put time into your Cider Name
Package design
Think Trade Marking your brand and your cider name.
3 Main Millstone Ciders
If you visit expect more ciders on hand as they have seasonals and new ciders they are working on continually.
Farmgate – made with "pure apples" meaning nothing is added
Hopvine – blend up base cider and then add hops and might add a bit of honey or cryo-cider (frozen cider)
Gingeroot – made with organic baby ginger and local blueberry honey
Not so much what the winemaker or cidermaker does. It's what kind of fruit comes into the door. If you are getting quality fruit coming in through the door, It's yours to screw up.
Contact info for Millstone Cellars
Update: Millstone Cellars is Closed
Addrees of the mill – 2029 Monkton Road – Monkton, Maryland
There’s a whole world in a glass of cider, and Cider Chat is your invitation to explore it. Hosted by award-winning cidermaker and writer Ria Windcaller, this podcast travels far beyond the bottle to meet the people who make the global cider culture so vibrant. Each conversation is a journey-you might find yourself in a heritage orchard learning the history of forgotten apple varieties, in a bustling taproom with an importer explaining regional traditions, or in a kitchen with a chef pairing cider with unexpected foods. The discussions get into the delightful nuances, too, whether that’s the semantics of what we even call this drink or how the concept of terroir translates from soil to sip. It’s not just about production; it’s about the community, the travel, and the stories that fermentation unlocks. This is for anyone curious about the craft, history, and sheer enjoyment of fermented apple juice in all its forms. So, pour a glass and settle in for a series that feels like a wide-ranging, informative, and genuinely good-humored chat with friends who happen to be obsessed with cider. You’ll come away with a deeper appreciation for every effervescent, tart, or sweet sip, hearing directly from the growers, makers, and enthusiasts who are shaping this drink’s exciting present and future.
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