Cider No. 2

Hand sorting eliminates sub-standard fruit it is milled, cold pressed and chilled overnight before being racked into stainless steel tanks for inoculation with select yeast for fermentation. Careful control and monitoring of fermentation allows for a cool and moderate ferment to retain freshness and aroma; at a precise time the ‘arrest’ of the ferment by instantly chilling and adding SO2 is conducted to arrive at the desired alcohol and residual sugar levels. The cider is racked off gross lees, filtered and prepared for bottling.