How we make our cider

Traditional cidermaking is a seasonal pastime. The apples used are at their optimum ripeness in the Autumn and early Winter, which is when the hard work of cidermaking takes place. We press from late September through to November, using 'Bittersweet' and 'Sharp' cider apples grown in the 'cider counties' of Herefordshire and Worcestershire. The mix of apples we use varies from year to year, but will generally always include a number of 'Vintage Quality' varieties, such as Dabinett and Tremlett's Bitter. These varieties also make up the bulk of the trees we have planted in our own small orchard in Middleton. We also use a smaller quantity of local culinary and dessert apples.

The very best ciders are generally made from the best quality fruit. We wash and inspect all our fruit by hand, rejecting any that are rotten or heavily bruised. The apples are then milled to a fine pulp and pressed to extract the juice using a traditionally designed 'Rack & Cloth' hand press. We prefer to add a cultured yeast to the juice at this stage to help get the fermentation off to a healthy start.

The cider ferments slowly through the cold Winter months, and is racked off the sediment at least once to aid clarification. Generally speaking, the colder the Winter, the longer the fermentation and maturing proceess will take. A long slow fermentation is considered by many to produce the best flavoured cider.

The finished cider is naturally dry, since all of the sugars will have fermented out. We do not pasteurise, filter, carbonate, or add any artificial sweeteners, flavourings or colourings to the finished cider.

© Rockingham Forest Cider