A small batch of 270 litres was pressed in late 2020 using a blend of cider apple varieties from Herefordshire orchards. With a low pH no sulphites were added. The fermentation using only wild yeasts progressed slowly and after two rackings slowed down almost to a standstill at 1.0065. After almost a year in the tank 10ppm DAP was added to encourage natural carbonation before bottling into 500ml bottles.
| Variety | % in blend | Source |
| Dabinett | 48% | Orcop |
| Ashmead’s Kernel | 15% | Hollow Ash |
| Brown Snout | 9% | Hollow Ash |
| Ball’s Bittersweet | 9% | Twyford |
| Rosemary Russet | 7% | Hollow Ash |
| Foxwhelp | 3% | Hollow Ash |
| Browns | 3% | Hollow Ash |
| Kingston Black | 3% | Hollow Ash |
| Bulmer’s Norman | 3% | Twyford |
Fermentation record
| 30 Nov 2020 | Pressed 271 litres pH 3.0 No SO2 added SG 1.060 |
| 16 Mar 2021 | Racked SG 1.021 |
| 7 Apr 2021 | Racked SG 1.015 |
| 1 Nov 2021 | 10ppm DAP added. Bottled 508 x 500ml. SG 1.0065 Abv 6.6% |
Tasting notes
Bold, Dabinett-dominated cider with rich tannins balanced by fruity acids and residual sugar.