Apples arrive by the plenty ready to be crushed and turned into Cider. Each year we learn a little more and take note for the following year to improve the process ensuring that the cider which passes between your lips tastes better than the year before but one thing that will not change is the foundation for making a quality cider. Using a good selection of cider apples which have been pressed and then left to ferment naturally using the wild yeast’s and sugars found on the apple. No heat treatment, no concentrate and no artificial sweeteners.
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