Our Taproom is built around good cider and good company. With cider crushed, crafted, and poured on site, it’s a space that feels easy and genuine. From professional events to milestone celebrations, the Taproom offers a setting where conversation comes naturally.
Apple Pressing
Each fall, we press apples from our orchard and from the community that surrounds it.
Apple pressing is where Dead Horse began.
Before cider, before labels and bottles, there was fresh juice. Apples collected by hand. Pressed slowly. Shared simply.
That practice still shapes how we work today. Each fall, we open the press again and invite the community to take part. Whether you’re bringing apples from your own tree or joining one of our seasonal programs.
How it works
During apple season, we accept ripe, firm apples picked directly from the tree and dropped off at the cidery. From there, you can choose how you’d like to participate.
01
Apples for Cash
We purchase ripe, clean apples by weight. Once enough apples are collected, they’re pressed and used across our cider program.
02
Apples for Juice
Your apples are pressed alongside others and bottled as fresh apple juice. Bottles received are based on the weight of apples you provide.
03
Apples for Cider
Join our Backyard Blend community cider. Apples from across Manitoba are pressed, fermented, and blended into a seasonal hard cider shared with those who contributed.
To make good juice and cider, we ask that apples meet the following guidelines:
Good apples
Ripe, firm apples picked directly from the tree. All varieties are welcome.
Not accepted
Apples found on the ground, or fruit that is split, heavily bruised, dirty, or showing signs of rot.
Book your pressing
Apple Drop-Offs
Apples are accepted by drop-off at the cidery only.
Drop-offs typically take place on Saturdays between 11:30am and 5:00pm.
We’ll confirm details with you after your form is submitted.
8LBS OF APPLES = 2 LITRE OF JUICE