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|
|Ashmead’s Kernel||15%||Hollow Ash|
|Brown Snout||9%||Hollow Ash|
|Rosemary Russet||7%||Hollow Ash|
|Kingston Black||3%||Hollow Ash|
|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%|
Bold, Dabinett-dominated cider with rich tannins balanced by fruity acids and residual sugar.