Making pure craft cider is in essence a very simple process. Just mill the apples and press them, pour the juice into a container and let it ferment. When it has fermented, bottle it and it is ready to drink.
Sometimes we add a cultured yeast, also some enzymes to clarify it and maybe a bit of nutrient. We also use sulphite to kill any unwanted bugs, but try and keep it to a minimum. After fermentation, we may blend the ciders to create a well-balanced product.
The really complicated bit is the chemistry of fermentation, which we leave for nature to work its magic. All our ciders are fermented cold – this means it takes ages before they are ready to drink, but gives a much finer flavour.
We absolutely do not add water or sugar. Our cider is pure fermented juice.