Unfavorable apple growing conditions in Ithaca this season nearly crushed a seasonal favorite: Cornell Orchards’ cider. But with the help of Cornell’s New York State Agricultural Experiment Station (NYSAES) in Geneva, New York, the popular beverage pressed right on campus is once again available to the Cornell community.
For a time this fall, the production of Cornell cider seemed in jeopardy. Erratic temperatures and a late spring frost followed by a persistent summer drought spelled trouble for the Ithaca campus apple trees used to make the cider.
While Ithaca’s apples suffered, the orchards 50 miles north in Geneva benefited from slightly more favorable conditions.