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During apple season, which normally runs from late August to mid-April, Cornell makes about 2,000 gallons of cider a week. Fruit is picked from Cornell Orchards where it is sold fresh in the store or pressed into cider. The raw cider is pasteurized and bottled by Cornell Dairy in Stocking Hall.
Cornell Orchards is a working orchard, vineyard and fruit farm managed by the Department of Horticulture.