288: Spacetime Mead & Cider Works | Pennsylvania

288: Spacetime Mead & Cider Works | Pennsylvania

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist September 15, 2021 Duration: 1:08:38

Who is Spacetime Mead & Cider Works

Dan Schreffler had been home brewing and fermenting for many years before opening Spacetime Mead & Cider Works in 2018. He is a self proclaimed science nerd, which is part of the reason why he went with the name "Spacetime" (listen to the full story behind his fantastic branding in this episode). 

After beating a cancer diagnosis in 2010, he began wondering what the new 2.0 model of Dan would be moving forward. He said there are 2 side effects from cancer. Patience and Perspective. He and his wife took a cross country trip and made many stops along the libations trail across the US and saw the happiness in people's eye who were making mead and said to himself,

"I can do this!"ep: 288 Spacetime 200x300

A bit of Mead, Wine and Cider at Spacetime

Spacetime is located right on the main drag going through the town of Dunmore, Pennsylvania. It is a lovely shop that has an amazing amount of Cider, Mead and Wine available on site. You can place an order ahead for pick up or have the product shipped to your door. The branding at Spacetime Mead and Ciderworks is spot on! There are cardboard cut outs of a bee and an astrounaut just cuz that is fun! The countertop for check out is made out of an old solar panel. Buy a horn to drink your mead out of or grab some tasty local cheese to pair with your to-go bottles. The 14x14 foot space is inviting and fun to peruse. The location is so easy to get to off of the highway that it would be a shame not to stop in for a selfie next to the astronaunt. But I digress, because it is really all about the what is in the bottles that count.

288 Spacetime pouring earthbound

Dan pouring Earthbound Pear. Note the Astronaut in the left corner.

Expect Dry Meads, Wine and Cider at Spacetime

The Earthbound Pear made out of local culinary pears is delicious and the 2020 bottle won a Bronze Medal at GLINTCAP in 2021. Dan bottles this still "pear cider" in aluminum bottles. Note that this is a still and if he had canned the Earthbound the lack of bubbles would have made the can squishy so in the bottle it went making for a fun presentation of a very tasty libation!

  • Chaotic Good - a 2020 Pumpkin spiced cider (semi dry) featuring Northeastern Pennsylvania grown and fresh pressed apples 6.4% alcohol by volume (ABV) packaged in 750ml bottles

  • Gravity is a Dry Cyser - honey apple wine made with apples from the local Ritters Cider Mill, local wildflower honey and some oak aging 13.7% ABV in 750ml bottles
  • Lawful Good - Semi Dry Cider Apples from Pecora Farms in Sugarloaf PA. 2021 Bronze Great American Cider Competition. 6.3%  ABV in 750ml bottles

  • Apple-O Mission 1 - Semi Dry
    Made from a fresh press of 9 NY state cider apples. Coarse filtered (6.4%) ABV 750ml bottles

Learn how to Make Mead

288 Spacetime Mead horn and more branding

Get a Spacetime Mead horn to go! Notice more space branding in the background

In this episode Dan explains how to make mead. If you are vacationing in the area, or on a work trip or are lucky enough to live close by why not sign up and learn how to make Mead from Dan himself! This mead making experience includes:

• Mead Making 101
• Mead Making Demonstration
• Mead & Honey Tasting
• Certificate
Topics
• What is Mead
• Equipment Needs
• Recipe Formulation
• Fermentation
• Stabilization
• Clarification
• Bottling
• Enjoying

What I love about Spacetime Mead and Cider Works is that there is something for every drink fan. Yes, there is even select beers to go and delicious local cheeses that Dan curated specifically for his products and YOU!

Contact for Spacetime Mead & Cider Works

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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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