Our friend Nigel Stewart at Bridge Farm makes a range of fine ciders from the pressed juice of his autumn apple harvest.
He allows the juice to ferment slowly and naturally over the winter and spring months to allow the complex flavours to develop. Unlike more commercial ciders, he doesn’t make concentrate and reconstitute to set recipes, but prides himself om the consistent quality of his ciders – he is frequently rewarded with prizes year on year.
This is a traditional, medium (but still dry-ish) farmhouse cider, given a little more age to allow it’s flavours to fully develop and strengthen. The proper stuff!