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About usWe began making cider, like many others, to try and use up our surplus apples. Several years later and we are producing 1500 gallons.We produce real Lincolnshire cider from locally sourced apples. We use all types of fruits - cookers, eaters, crab apples and some cider apples. In the Eastern counties cider was traditionally made from culinary and desert apples whereas in the West country cider apples are used. This local cider tends to be fruitier, more like an apple wine, with a full deep flavour. Another advantage over the West country cider is the lower tannin level which is easier on the head. We use modern machinery to processs our cider, but with traditional methods, producing an authentic English drink.Before milling and pressing the apples are checked by hand. They are then milled, turning the apples into a pulp ready for pressing. The pulp then goes to be pressed in our wooden twin bedded press. The apple juice is then pumped into 2100 litre vats where it ferments naturally with the wild yeasts.The product is as natural as possible, containing no added water, yeasts, flavourings or artificial sweetners. The cider ferments through the cold winter months. It is racked off at least once to ensure the end product is clear and untainted. Some of the cider is pumped in oak barrels and left to mature.We do not pasteurise or carbonate our products. The result is a naturally dry, clear full flavoured cider. This website was created using MAGIX Website Maker You will need the current version of Adobe Flash Player to view it. Further information can be found at magix.info - the Multimedia Knowledge Community by MAGIX, the market leader for music, photo, and video software. |