The Orchards
Some of the apple trees in the old orchard at Hall Court are over 50 years old and are still cropping. Our cider is made from the two varieties of apple originally planted in this orchard:
- Dabinet, an exceptional cider apple, bitter sharp, with tannin and acidity
- Yarlington Mill, a bittersweet apple full of rich flavours and sugar.
The condition and ripeness of the fruit is extremely important when it is harvested because the juice dictates the final quality of the cider.
Milling and Pressing
All the production processes which go into making May’s Cider are carried out on our farm. When they arrive at the mill, the apples are washed in a large tank of water before
undergoing a quality check. An elevator carries the fruit to the mill where it is crushed using graters which shred and crush the fruit to facilitate the extraction of the juice. The pulp then passes through a belt press and the juice is pumped into a holding tank where it is sampled and tested.
Fermentation
Before fermentation begins the specific gravity of the juice is measured, typically 1.05 g/cm3. The higher the specific gravity, the higher the sugar levels and therefore the greater the alcohol potential. The natural acids in the juice are also checked because if these are too low the juice can spoil and if they are too high the cider can taste too sharp. The juice is then pumped into sterile tanks to ferment. Sodium metabisulphite is added to maintain the sterile environment. Although cider will ferment using its own yeasts a champagne yeast is used plus nutrients to aid the process. Our cider undergoes a traditional fermentation and, depending on the ambient temperature during the Autumn months, this may last until the New Year. This, and the fact that it is left to mature slowly for six months at least, produces a product with a fine and fuller flavour.
Blending
We are privileged to have the expertise of Alan Tringham, one of Britain’s top cider makers, to oversee every stage of our cider making process.
