Champagne style cyder

Last autumn's cyder has finally finished fermenting. So we were over bottling up about 400 bottles to referment in bottles producing a Champagne style cyder, much loved in the sixteenth century. We add a spoon full of sugar to prime each bottle, the cyder is then added and the bottle corked and wired. It is left for a year. Next year we will be drinking wonderful naturally fizzy strong cyder. We aim to produce a commercial version in a couple of years.

Champagne style Cyder at Checkley Brook