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.
Brooks and conquest only use the finest cooking and desert apples from their Colne orchards in Cambridgeshire.
Brooks and Conquest’s apples are handpicked to order, ensuring the highest quality, traceability and sustainability.
Brooks and Conquest Cyder is made to an old, tried and tested recipe.
Our Cyders are all handcrafted ensuring only the finest ‘Traditionally Made’ Cyder bears the Brooks and Conquest name.
A classic english still cyder made using bramley seedlings grown locally in our own orchard.
Fermented in oak barrels and left to mature for around a year this crisp & dry cyder refreshes wonderfully leaving a slight sharpness on the pallet that will take many people back to the memory of true scrumpy style cyders.
A finely balanced medium still cyder using spartans and crispin varieties of our locally produced apples.
Made and matured in oak whiskey barrels and left for over a year to give a mellow fruit flavour with just a hint of sharpness and a light woody note on the finish.
Serve chilled in a wine glass and kick back for a while.
A sweeter still cyder using cox’s and crispin varieties of our locally grown apples.
As with all our cyders this has been made and matured in oak whiskey barrels and blended carefully to produce a cyder that is full of summer flavour, devils dyke is a very smooth and easy to drink quaff for those who like a fruity and slightly sweeter cyder.
THE MOTHER OF ALL
Matured for over 3 years Brooks and Conquest ‘Mother of all’ is a Cyder Vinegar that uses 1st pressing apples to give a wonderfully sharp and fruity splash of goodness and flavour.