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Hogans Cider Mill in Burlington has been operating since 1912, and still uses the old cider press in the original barn.
Richard Messina / rmessina@courant.com
Hogans Cider Mill in Burlington has been operating since 1912, and still uses the old cider press in the original barn.
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Fall is hands down my favorite season. One leaf drops and I’m driving back roads, hunting for the perfect white pumpkin, decorative gourds, rust-colored mums and crisp, tart apples.

But when it comes to autumn in New England, cider houses rule. Many have been operating for decades, and the vintage machinery, barns and farms provide a picture-perfect destination for weekend outings.

Along with cider-making demonstrations and samplings, mills offer pies, apple cider doughnuts, jams and jellies and other locally made foods, and some feature corn mazes, pumpkin patches, hay rides and other family fun.

Connecticut has some notable cider mills, including B.F. Clyde’s in Mystic, which bills itself as the only remaining steam-powered cider mill in the United States. The business opened in 1881 and has been family-owned and operated since.

Along with apple-pressing demonstrations and cider sampling, Clyde’s makes and sells hard cider and apple wines and stocks jams, jellies, local honey and maple syrup and a diet-busting array of baked goods. Hours are 9 a.m. to 5 p.m. daily through late December. Cider making demonstrations are offered on Saturdays and Sundays at 11 a.m. and 1 p.m., weather permitting. Clyde’s is a popular tourist destination, so if you go on weekends, expect crowds. Information: bfclydescidermill.com or 860-536-3354.

Hogans Cider Mill in Burlington has been operating since 1912, and still uses the old cider press in the original barn. Visitors stop by to taste hot mulled samples and to buy non-alcoholic and alcoholic blends, including Hogans’ native honey hard cider, a traditional Colonial beverage. The mill also sells locally grown vegetables, pumpkins, honey and apple cider vinegar. Hogans is open daily, 9 a.m. to 5 p.m. Information: hoganscidermill.com or 860-675-7320.

Bishop’s Orchards in Guilford operates a cider mill, farmers market, bakery and winery. Along with regular and hard cider, Bishop’s sells apples, pies, doughnuts and other locally made foods, and has a year-round calendar of events. The farm market is open Monday through Saturday 8 a.m. to 7 p.m. and Sunday 9 a.m. to 6 p.m. Information: bishopsorchards.com.

The Cold Hollow Cider Mill in Waterbury Center, Vt., draws busloads of visitors who watch cider being made on a vintage 1920 press, then sample the goods from a huge tank. The press runs daily through mid-December. You can take a self-guided tour of the operation, then stop by the store, open 8 a.m. to 6 p.m. daily, for cider, cider doughnuts, apple pies, jams, jellies, maple syrup and other Vermont specialty foods to take home. The Apple Core Luncheonette & Brew, across from the mill, serves soups, sandwiches, local brews and hard ciders. Information: 800-327-7537 or coldhollow.com.

Cider Hill Farm in Amesbury, Mass., starts pressing Labor Day weekend, but describes its October and November cold-pressed ciders as having the “fruitiest, deepest, and most complex flavors.” A 150-year-old dairy barn houses Cider Hill’s Farm Store, open daily from 8 a.m. to 6 p.m., which features fresh fruit, cider doughnuts, apple pies and other baked goods. Information: ciderhill.com.