the process

Once the apples have all be crated up they are move to our barn in Somersham, just a few miles up the road. A ‘scratter’ (similar to garden shredder) is then used to crush the apples into pulp or pomace. We then use a ‘Hydro Press’ to extract the juice which is then transferred into an Oak Barrel known as a ‘Hogshead’ which contains approximately 300 Litres or 66 Imperial Gallons or 79 US Gallons.

It ferments for around 6 months before being filtered. The Cyders is filtered again through a Hand Bottling system and pasteurised.