In Yip's day, and up until recently, apples were pressed in the basement of the barn with a man-powered vertical rack and cloth press. Starting in 2016 we pressed and fermented in Chas Mackay's garage on Mackay Apple Orchard using a hydraulic vertical rack and cloth press. We upgraded in 2021 with a new building down the road from the orchard, where we have more room for bigger tanks, a belt press, and a beautiful taproom. All our cider is fermented, matured, filtered, and canned/bottled on site.
