Apples convert starch into sugar upon ripening, so you should notice very little starch left in the apple. This means it doesn’t turn brown almost immediately upon biting into it.

The seeds will be dark brown.

It comes easily off the tree; you don't have to tug it. (Please test more than one apple!)

It has “sheen” when you bite into it

It’s tasty! (Not all apples in this region taste good, but most do.)

It's worth noting that many apple varieties ripen starting in August and continue until November. If you have more than one tree and they have different apples on them, it's unlikely that they will ripen all at the same time. Be patient! :)

If you’re still uncertain, please contact Gerda at the number above

Pears are really tricky to press. They need to have sweetness but not be overripe for pressing.

If they are yellow and soft they are too ripe for us to accept.

If they are green and have sweetness, that is the best time for us to press them.

Like apples, different varieties of pears ripen at different times of the year. Early pears ripen quickly and go soft (and yellow) almost immediately after picking. Late pears have a longer shelf life.

Try biting into your pears, if they have sweetness or have sheen and are crisp, then they are likely ready for pressing. If they are rock hard, give them more time.

Not necessarily. During times of drought, especially if your tree doesn't get irrigated, or if it’s heavily laden with fruit, it's quite natural to have fruit drop to the ground before it's ripe. Please refer to the guidelines above to make sure.

Due to the large volume of apples this year and last, we are not accepting Ben Davis apples in 2026.

All other varieties are welcome as long as they are ripe and fit the other criteria in the FAQ.

Any kind of rot is unacceptable.

Small holes from coddling moth are acceptable. Larger holes from Jays or other birds are only acceptable if we are pressing that day. Please ask for permission to bring them.

Be advised, if you store fruit with holes in it, it will rot much faster than fruit that is unblemished.

As long as the fruit is ripe and not rotten or dirty with excessive leaves or branches, we will take it even if it has been on the ground. You may shake your trees to harvest them, but we recommend using a tarp to catch the fruit if you do.

We take quince but no other fruit at this time.

If you think you have over 600 lbs and you have a truck, you may come and borrow an apple bin from us. We will then unload it with a forklift.

Otherwise, people use all sorts of methods, but the best one is to bring the fruit in milk crates or recycling totes that can be carried by one person when they are full. We will immediately weigh your fruit and give you back your containers.

For 2026, we will be paying 30 cents per pound for fruit.

For a fuller explanation on this year’s pricing, please click here.

Nope. Please do not come by with fruit except at open times for fruit drop off. Please see above; days and times will be posted on our website homepage each week. (It's typically 2 days/week.)

Please do not leave fruit on the property when we are not here, and please do not take it to our tasting room!

Go past the entrance to the cidery and continue down Sharp Road. Our fruit collection and pressing area is 2 driveways past the cidery driveway on the left. You will see our pressing shed through the metal farm gate. Please do not bring fruit to our tasting room!

We lease several properties on the island and have deals in place to pick their fruit as a priority.

If you are interested in in having your property leased for farm tax purposes and have over 2 acres, please reach out and we can chat.

Otherwise, we may be able to pick your trees if we are able to get pickers to your place after commitments to our lessors have been met.

However, we cannot send pickers out to pick small quantities or pick trees that are not easily accessible. Approximately 400 lbs of fruit minimum. Please check with Gerda to see what’s possible.

Please text Gerda at 250-538-8686. Calls are difficult due to spotty reception on the farm, and she can text you back faster anyway. You can also email gerda@saltspringwildcider.com.

Our team up at the cidery’s tasting room and bottling facility are not able to answer pressing questions. Please consult with Gerda or her partner Mike directly.

Thank you!!!