Clendenen's Cider Works, the best cider you'll ever taste! Gompers Saijo of Honeydew developed our logo in 1982.

   
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Cider with cinnamon sticks

Apple Harvest Festival
Saturday and Sunday

October 4 and 5, 2014

At the Apple Orchard
Downtown Fortuna • Rohner Park
Strongs Creek Shopping Center
Redwood Village Shopping Center
Ray's Food Place

Fortuna, CA

 

 

 

About Us
About Us

The best cider you'll ever taste!

Pure and Unpasteurized

Picture goes hereClendenen's Cider Works has celebrated over a century of birthdays and we are looking forward to this year's Annual Apple Harvest Festival here in Fortuna!

In the fall of 2013, Clendenen's Cider Works received a surprise call from Citizen Pictures to ask if they would like to be part of a Humboldt County filming of "Diners, Drive-Ins, and Dives," starring Ferndale native Guy Fieri. Of course they said yes, especially since, as an apple cider mill, they weren’t the usual Triple-D fare.

Clendenen's Cider Works is open mid-August through January with the picking season ending in late November or early December. Our orchard yields about 50 tons of apples. Another 15 tons of juice apples are purchased from Sebastopol. "We make close to 10,000 gallons of cider a year," says Clif Clendenen. "And we sell a whole lot of boxed apples."

We've been told there are 7,000 varieties of apples, 28 of which are present on this farm. Three - Minkler, Smith's Cider and Stark - are originals dating back to 1869. "We use all three in the cider at different times," Clif said. "The old varieties are good at keeping the quality up."

Making Apple Cider at Clendenen's Cider Works
"Making Apple Cider" video
also in HD

The cider crush happens roughly every five days and visitors are welcome to sample a drink that varies in taste as different strains of apple become ripe. Clif thinks the cider's best when the King and a few other varieties are added in.

The cider press was first used in 1916 and is still in use today. "We've rebuilt it a couple of times, but it’s still got the original electric motor," said Clif. Many parts of the press may have changed but one thing has not. The cider is still made using the same method as it was when the press was first installed.

Heating and pasteurizing changes the flavor of cider. Cider purchased at the site of pressing is not required to be treated. Nothing is added to the cider, making it an all natural product, which is hard to find these days. Natural cider will keep for maybe two weeks, depending on the refrigeration temperature. The colder it is kept, the longer it will keep. Cider can even be frozen, making sure to leave an air space for expansion. It can be thawed slowly in the refrigerator and shaken before drinking. Frozen cider is just as good as freshly-pressed cider.

Don't believe the labels: Pasteurized apple cider is not true cider. The moment cider is pasteurized it becomes apple juice.

About shipping:
We do not ship because pure apple cider has to be kept refrigerated. The orchard's different varieties ripen at different times, from August through Christmas. Clif and Drew are expert 'mixologists' and put the press to work when they have sufficient fruit to produce a batch of cider for that time frame. That's the way cider used to be made, and each pressing has its own unique taste and texture. There is a high demand for the cider but this method of production does not scale well.

 


Drew Clendenen video
Drew Clendenen on the Last 100 Years

Clif Clendenen video
Clif Clendenen on The Best Cider

Videos by J.Garland Communications


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