Each autumn we need over 35,000 tonnes of fruit to press into our ciders so maintaining the apple 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 to our own orchards, we also have fantastic local growers who supply us with their premium fruit. It’s all about provenance, working with like-minded individuals who take the same pride in orchard care and interest in pomology.
Seasonal Milling & Pressing
From September through to December, our cider mill opens its gates for the harvested fruit.
For a few months of the year we take in the many cider apple varieties once they are ripe and picked. After careful washing and sorting, the 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 definition.
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 and build further flavour.
More taste Maturation
We give our ciders more time to mature. Always have. Always will.
Once the fermentation has happened, our ciders start to develop their character and true depth of flavour. Westons age the cider in oak and steel vats to allow the liquid to mature fully. 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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