Traditional varieties of Cider Apple are chosen each Autumn for their particular characteristics. As soon as Apples are ripe, some years as early as September, they are delivered to the Mill in Pembridge.
They are washed, milled to a pulp, pressed and pumped to shining stainless steel vats for fermentation. A long slow fermentation leads to more interesting flavours, so it can be late May before ciders are ready for racking off. Tasting and blending carries on throughout the year.
Bottling takes place on the premises, while some cider is pumped across to wooden barrels in the converted 16th century barn – the shop – for tastes and draught sales.
Cider apples can be split into various categories
Sweet – such as Sweet Coppin
Bittersweet – such as Dabinett
Bittersharp – such as Stoke Red
Sharp – such as Foxwhelp
Breakwells Seedling is fresh and aromatic, Knotted Kernel is sweeter and more tannic; Court Royal is delicate and fragrant, Yarlington Mill is full bodied and prolific. And up to 30 more varieties are used.
Each variety of cider apple is fermented separately, stored and blended at least a year after pressing. The manufacture is a slow process, immense skill is needed to keep the cider in good condition and in blending thereafter.
Perry is particularly difficult to make as the pears need to be pressed as soon as they are blown off in the autumn winds or fall from high branches in later frosts. Great care has to be taken after fermentation in racking off the juice from the lees to produce a delicate and aromatic Perry. Dunkertons use varieties like Moorcroft, Thorn, Merrylegs and Brandy.
Blending requires us to constantly taste the various ciders – a wonderful job!