From the Ground Up: What It Really Takes to Make Great Cider with Peter Gillitzer of Milk and Honey Cider

As someone who lives and breathes the intersection of farming and hospitality, I get excited when I meet people who are just as passionate about connecting others to the land. In this episode of Rooted Agritourism, I had the pleasure of sitting down with Peter Gillitzer, one of the co-owners of Milk and Honey Cider in St. Joseph, Minnesota. And let me tell you his story is one every farm-curious listener should hear.

We covered a lot of ground, literally and figuratively. From the nitty-gritty of soil health and grafting to how Peter and his team approach the cider-making process, this conversation is a masterclass in what it takes to build something meaningful from the ground up.

These Aren’t Grocery Store Apples

One of my favorite parts of this episode was geeking out over cider-specific apple varieties. Peter explains that cider apples are a whole different breed packed with tannins, acids, and flavors that make them perfect for fermentation but not necessarily snacking. Growing these apples isn’t just planting a tree and waiting. It’s a strategic process involving grafting, precise pruning, pest management, and constant observation.

Peter and his crew aren’t just farmers they’re stewards of a crop that has very specific needs. And hearing him talk about how these choices affect the final product gave me a new appreciation for what’s in my glass.

Farming with Intention

Something Peter said that really stuck with me was, “Know your strengths.” It’s easy to think that being a farmer means doing it all—but the truth is, success often comes from knowing when to ask for help, when to bring in a partner, and when to lean into what you do best.

Whether it’s selecting apple cultivars that are well-suited to their microclimate or deciding when to scale and how to meet demand, Milk and Honey’s approach is thoughtful and deliberate. It's a great reminder that good farming, and good business, is never an accident.

Fermentation Is an Art Form

Of course, we couldn’t talk cider without diving into the production side. Peter walked me through their process from fermentation and aging to blending and bottling. What stood out was their commitment to craft. They aren’t just trying to pump out large quantities; they’re focused on creating something that reflects the land and the season.

As someone who also runs an agritourism business, I deeply admire that balance between honoring the product and serving your customer base. It’s not always easy but it’s always worth it.

The Power of Local Collaboration

Peter also touched on something that’s close to my heart: community. Milk and Honey doesn’t operate in a vacuum. They’re part of a wider network of local farmers, artisans, and customers who all play a role in making the operation work. That spirit of collaboration is what keeps rural communities vibrant and makes agritourism such a powerful movement.

Let’s Keep Supporting Rooted Businesses

Whether you’re thinking about planting your first tree, expanding your agritourism offerings, or just love a good glass of cider, I think you’ll find something to inspire you in this episode. Peter’s story is a beautiful example of how deep roots, both literally and figuratively, can lead to something truly refreshing.