A blend of the renowned and well respected bitter sharp apple, Dabinett, with the more acidic dessert apple, Ashmead’s Kernel, together producing a well-balanced cider.
| Variety | % | Source |
|---|---|---|
| Dabinett | 72 | Orcop |
| Ashmead’s Kernel | 28 | Hollow Ash |
Method
Made in a small batch of 300 litres using the pet-nat method. The juice was fermented using wild yeasts in a variable capacity stainless steel tank and the specific gravity (SG) monitored about every fortnight. The cider was bottled early at SG 1.007 as a medium sweet cider but when tested was found to be unstable and gushing. It was therefore put back into the tank and allowed to ferment to dry, and bottled again at SG 1.003. Some fermentation continues in the bottle to give a natural sparkle.
Fermentation record
| 30 December 2021 | 300 litres pressed | 1.053 |
| 5 February 2022 | Racked SG | 1.034 |
| 10 May 2022 | Bottled in 750ml | 1.007 |
| 31 December 2022 | Unbottled | 1.004 |
| 30 March 2023 | Rebottled in 500ml | 1.003 |
| 24 June 2023 | Released |
Tasting notes
Tannic, balanced dry cider