Each autumn we need over 26,000 tonnes of fruit to press into our ciders. Maintaining orchards is a year-round job that takes care and skill.
The Farm Team takes care of the trees, pruning in mid-winter, monitoring the bees and blossom pollination in spring. In summer it’s all about keeping a close check on the fruit trees, ensuring the perfect fruit condition before starting the harvest in autumn.
We’re picky about picking the right apples. So all of the fruit is sourced locally from a 50 mile radius of the Cider Mill.
Using traditional bittersharp and bittersweet apples give us that authentic, refreshing taste. In addition our own orchards, we also have fantastic local growers who supply us with premium fruit. It’s all about provenance and trust - some have been working with us for generations.
Seasonal Milling & Pressing
From September through to December, our mill opens its gates for the harvested fruit.
It allows us to take in the many cider apple varieties once they are ripe and picked. After careful washing, fruit is milled into pulp. At peak flow, we generate up to 40 tonnes per hour. Pressing the pulp extracts the pure, fresh juice, ready for fermentation.
Large stainless steel tanks begin the fermentation process - the time needed to give ciders their true character.
The stainless steel tanks keep the juice under control and allow for a consistent flavour, time and time again.
When ready, the juice can then be transferred into oak vats to mature.
More taste Maturation
We give our ciders more time to mature. Always have. Always will.
Once fermentation has happened, our cider starts to develop their character and depth of flavour. We store in oak and steel vats to allow the liquid to mature. Some of our oak vats are over 200 years old. The largest – Squeak - holds 42,107 gallons, or 336,856 pints!
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