Freshly pressed apple juice is keeved on its own yeasts for a slow fermentation throughout the winter months and then bottled at the right degree of specific gravity for its sweet taste style. The fermentation is controlled by keeving, a little racking, together with the quality of fruit to achieve a well controlled secondary fermentation in the bottle to provide a natural effervescence after 6-8 weeks.
There is very little deposit, so the clear cider is neither filtered nor pasteurised and will keep for many years in the bottle.
Keeving is an artisan cider-making technique used to create a natural cider without sweetening or pasteurisation. Wild yeasts, cool cellars and low nutrient orchards are all key elements in the process. Only 100% fresh pressed cider apples are used, no sugar, no water, and nothing else.
