The completed cheese of eight layers is made up of 32 bushels of apples and will produce about 110 gallons of cider. When the cheese is completed the entire press tray is turned 180 degrees on a track bringing it under the press. The pressing process is set in motion by moving water from the mill pond, through the turbine which powers belts and shafts that start the water pump which will create 2000 pounds of pressure per square inch on the layered cheese. The process takes 20 minutes to complete and the fresh juice flows directly into a cold storage bulk tank to be drawn off and bottles for each customer. When visiting the Mill you can view the entire process from the Cider Gallery and experience for yourself the sights, sounds and aromas of vintage cider making.
Many visitors ask where the name Fly Creek comes from.
The original settlers of the region were Dutch and their term for a low-lying swampy area was Vly. At some point Vly turned into Fly and a whole community was formed. Today's Fly Creek is a constant flowing tributary to Oaks Creek that eventually joins with the Susquehanna River. At one point 8 mills harnesed the power of the Creek and today the last remaining mill, the Fly Creek Cider Mill continues the process.