Friday, February 17, 2006

First Post

Our 2005 apple pressings have finally fermented out. The first vat of our stock cider was taken of the lees and tracked into 50-gallon tubs. The other bulk fermentations were also racked off into clean vessels. The stock cider has a fresh, clean taste, which will attenuate down as the year progresses.

Our single varieties are still in final fermentation although the Dabinett looks like it will be ready in the next week or so. The Yarlinton Mill has a pleasing red tone but needs further clearing and settling.

We have plans to improve the space and benches for our bottling to speed up the process and make life more comfortable for the ‘filler’.

Reorganising slightly the layout of the cider barn will allow us to increase production and to press and process more efficiently.


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