Alde Sider

About Alde Sider

When the days grow short and the yellow tinge appears on the hillside, the apples are ready for harvesting. Here on the farm I have Gravenstein, Discovery and Aroma. These varieties are perfectly suited to cider and each contributes its own character. I pick them carefully when they are sweet enough and press them into apple juice. I fill the juice into large steel tanks together with a touch of sugar and yeast. When the fermentation is well under way I turn the temperature down and wait eagerly for a few months. That way the cider develops slowly but surely, while it keeps the fresh apple aroma. In the spring, when all the cider tanks have finished fermenting, I gather good friends with good palates and we taste our way to a blend that is balanced between acidity and sweetness, fruitiness and fresh aroma. I add a little carbonation to make it sparkling and then bottle and keg it.

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