When we first made cider it was with the windfall from family and friends’ apple trees. We hired a scratter and a basket press and everyone gathered on a sunny Autumn morning with their bags of scrumped fruit. We used anything and everything.
MoreNow we buy apples by the tonne and ferment in stainless steel vats. But not much else has changed. We still only use local apples and – when it’s time to press and to bottle – our friends and family still gather to lend a hand.
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