Well another cyder making season over for Checkley Brook Cyder. After nine days of milling washing and pressing cyder apples, just under 5000 litres of apple juice is in the fermenting bins awaiting natures magic of wild yeast fermentation. We installed my mother's statue of Bacchus in place to overlook and bless the proceeding so hopefully it'll be a vintage year. Thanks again to all who came to help. Dabinett, Michelin, Broxwood Foxwhelp, White Norman, White Beech, Yarlington Mill, Nehou, Styre and some Bramleys were all used this year. An improved water supply (hose from house:-)) for washing the apples and equipment proved to save much labour this season. A few more tweeks to do yet though.
Herefordshire Cyder at Checkley Brook
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