Uncle John’s Cider Mill/Uncle John’s Fruit House Winery is in St. John’s, Michigan 31 miles north of Lansing, about a one and a half to two-hour drive from Metro Detroit. The Cider Mill has been open to the public since 1971 but the Beck family has owned a farm in that location for five generations, growing fruit and vegetables. Their current business is typical of many destination-type cider mills around the Midwest. Cider, doughnuts, pies, jam, farm stands, kids recreational area, local bands, car shows, bicycle races and the like. They have also made wine for many years as Uncle John’s Fruit House Winery. A red and white blends are made but most of the wines are fruit-flavored or 100% fruit wines. They make Concord grape, cherry, cranberry and sparkling peach wines, Cyser, and Pyment.
Apples have always been grown by the Becks on their farm and according to Mike Beck, current co-owner and operator, apples are where their hearts are. They started selling hard cider to the public in 2002, back when cider was small. They were already focusing more on fruit wine, so moving to hard cider was an easy transition. They were one of the first commercial hard cider producers in Michigan so they got a solid head start on the cider boom. They are also one of the few producers nationwide to grown their own fruit. According to Mike, many of the cideries in the Pacific Northwest don’t grow any of their fruit and know little to nothing about growing apples. Uncle John’s takes pride in their long standing “relationship with the apple”. They have 80 acres of apples on site and own another 80 acres of orchards in West Michigan. Uncle John’s also sources fruit from as far north as Leelanau and as far south as St. Joseph’s. There are subtle differences between northern and southern fruit, Mike explained. The northern apples tend to be more acidic (and prettier) and the southern tend to be sweeter. Mid-Michigan apples are the perfect balance of the two (of course).
Mike’s training was almost entirely on the job. He was operating the cider press by the time he was nine years old. He has also studied at Michigan State University and spent time at Black Star Farms, Fenn Valley, and St. Julien, which he praises for their commitment to helping anybody involved in producing wine, cider or spirits in Michigan.
When I arrived, Mike took me through the highlights of their canned ciders and then their premium line. We started with the semi-dry flagship cider (reviewed here in its former can design), a favorite of mine. We then moved onto the cherry which was good, and then the apricot which was very good. The Cherries for the former are estate grown, but the apricots are not (although they are from Michigan). Blueberry, cranberry and pear fill out the rest of the line of fruit flavored ciders. If I recall correctly, the blueberries are Uncle John’s own. The pears are Michigan grown as are some of the cranberries. Getting all Michigan cranberries is harder than it may seem. Michigan is a major producer, but they belong to the big interstate cranberry co-op as soon as they are harvested and are all pooled together.The co-op assures Mike that there are some Michigan berries in the mix. The odd ball (no pun intended) of the canned cider line is Atomic Cinnamon. It’s the standard apple cider infused with Atomic Fireball candies. A review of that one will be coming in the near future. In addition to those, they have cider cocktails available at the tasting bar. When I was there, they had their own version of a spiced Spanish cider punch. It was tasty.
The canned ciders are good family fun (if your family is all over 21) but the premium ciders
seem to be what Mike’s most proud of. They’re all on the dry end of the scale and are all excellent. He said he doesn’t have any particular regional style (English, Norman, etc) in mind when he makes these, he just lets the fruit lead the way. I tasted Melded (a blend of
English, French and American heritage cider apples), Russet (blend of Russet varieties, with Golden Russet making up the majority), Baldwin (single variety cider from Lake Michigan Shore apples), and the award winning perry (from Bartlett pears; they’re especially proud of this one). Look for reviews of the first two and the perry in the next few months. The two I didn’t taste were American 150 (blend from 150 y/o+ cider apples) and Cider Rosé (made from all red fleshed apples). I did pick up a bottle of Cider Rosé, though so expect a review of that one too!
I asked about whether they had plans to make an ice cider, like the one made by Blake’s 
(reviewed here). Mike didn’t seem to be interested in the idea. He poured me some of their apple dessert wine and said he was fine with that one occupying the sweet end of their range. It’s a fortified wine made using spirits distilled from Uncle John’s own fruit. It was cloying and unrefined but drinkable. I hope Mike reconsiders. I would love to see his considerable skill applied to an ice cider.
Uncle John’s produces spirits too. Mike informed me that their pot still used to be at their facility in St. John’s, but when they expanded it was moved to Red Cedar distillery down the road in East Lansing. When I asked if Uncle John’s spirits were contract distilled, Mike replied, “We don’t actually have a contract, but they do it for us.” Mike oversees the spirits production, but doesn’t distill any of it himself, allowing the expert staff at Red Cedar to do that.
They are currently selling two spirits, an apple vodka and an aged apple brandy. The apple vodka is surprisingly flavorful, tasting more like apple eau de vie than vodka. “I know it’s supposed to be flavorless but…” It made a good sipping vodka, but I didn’t try it in any cocktails. The vodka is made in the big column still at Red Cedar.
We then moved on to the really good stuff, apple brandy. They have twelve barrels aging at the Cider Mill. They have two different types of barrels to age their brandy. Some is aged in toasted French oak (in barrels intended for Calvados) and some in Michigan oak barrels, also toasted. The Michigan oak barrels were sourced by St. Julien’s to be distributed to wineries across the state. Mike prefers the French oak barrels but again credits St. Julien’s with doing a good thing for wineries in the state by facilitating the use of home grown wood in wine and spirits production. It’s a cool thing for a Michigan producer to be able to say that your product has been aged in Michigan oak. Uncle John’s has barrels of brandy as old as 12 y/o but what gets bottled is 2-6 years old. It’s only sold at the tasting room and at a couple restaurants in Chicago. It’s sold in 375 ml bottles. I received a complimentary bottle of the brandy, so watch this space for that review too.
Uncle John’s has more spirits in the works. They are currently working with Red Cedar to develop a gin using their apple vodka as a base. Mike also said they have two barrels of whiskey aging. When I asked him what style they were he said, “I don’t know.” The whiskey originally belonged to Michigan Brewing Company. Uncle John’s was forced to take possession of it in MBC’s notorious bankruptcy. If it turns out to be any good, it will be released.
They have a cozy tasting room with bar for tasting or just buying a drink. As is usually the case, the tasting room also contains a shop. All their ciders and spirits are sold there along with apparel and locally made snacks and other products. A pleasant-looking patio is outside. Uncle John’s is a bit of a hike to be a regular hangout for me, but it looks like it would be well worth the drive from Lansing to spend a warm summer evening relaxing with a glass of cider. Even if you aren’t close, a visit is recommended. Big thanks to Mike Beck and all the other staff for their patience and hospitality.
All photos by me.
Sipology 