Host Kevin Brauch and Rick Holmberg pick apples; Holmberg Orchards Get all the Thirsty Traveler recipes and tips for making great meals with wine, beer and spirits from around the world in the new Road Recipes cookbook. Order it today!

• Cider has been around for centuries, reference has been found as far back as 55 BC.
  
• English settlers probably introduced cider to America, bringing seeds to cultivate cider apples from England.
  
• During those days there was no such thing as "sweet cider" as there was no refrigeration. All cider was "hard"--fermented and containing alcohol.
  
• During the Colonial period cider was one of America's most popular beverages and remained so until Prohibition.
  
• Today, most cider is made from fermented apple juice, with a yeast culture added to mass-produced ciders to achieve the proper consistency.
  
• Natural cider has no additives and relies upon the wild yeast in the apple for fermentation.
  
• Although much of today's cider is produced from apple concentrate, many producers are returning to tradition and cultivating their own cider apples.
  
• France produces the most cider.
  
• European "cider" refers to fermented apple juice, which has varying alcohol content.
  
• Ciders are available carbonated or still and can be dry or sweet.

B.F. Clyde's Cider Mill
Harold Miner, Cider Manager
Cider mill tours daily from 9 a.m.-5 p.m., August-October
129 N Stonington Road
Old Mystic, CT 06372
860-536-3354

Holmberg Orchards
Rick Holmberg, Owner
12 Orchard Drive Route 12
Gales Ferry, CT 06335
860-464-7107

Essex Steam Train and Riverboat Ride
Exit 3 off of Route 9
Essex, CT 06426
Daily tours, one-hour trip $10.50
860-767-0103
www.valleyrr.com
Peak foliage time in Connecticut is from the last week in September through the first two weeks in October.

Brix Restaurant
Bernard Gayraud, Chef
1721 Highland Avenue / Route 10
Cheshire, CT 06410
203-272-3584

Berkshire Balloons
Robert Zirpolo, Ballooning Expert
PO Box 706
Southington, CT 06489-0706
203-250-8441