A cider made largely from Dabinett, a renowned bittersweet, and Browns, a reliable bittersharp. There are in addition eight varieties making up the blend, many from trees planted in 2009 in our orchards and just beginning to crop.
| Variety | Crates | Origin |
| Dabinett | 9 | Orcop |
| Browns | 6 | Hollow Ash |
| Bulmers Norman | 4.5 | Broad Oak |
| Slack Ma Girdle | 4 | Hollow Ash |
| Catshead | 3.5 | Hollow Ash |
| Harry Masters Jersey | 2 | Hollow Ash |
| Yarlington Mill | 1.5 | Hollow Ash |
| Brown Snout | 1 | Hollow Ash |
| Kingston Black | 1 | Hollow Ash |
| Golden Harvey | 1 | Hollow Ash |
Method
Made in a small batch of 256 litres using wild yeasts. The juice was fermented in a variable capacity stainless steel tank and the specific gravity (SG) monitored about every fortnight. The must was racked once to slow the rate of fermentation and bottled into 500ml bottles at SG 1.003 to give a dry cider. Some fermentation continues in the bottle to give a natural sparkle.
Fermentation record
| 24 Nov | Pressed 256 litres. 100ppm SO2 added. |
| 24 Feb | Racked at SG 1.009 |
| 27 Apr | Bottled 495 x 500ml |
| Jul 2022 | Released |
Tasting notes
Full-bodied dry cider.
Review by Chris George of Cork & Crown
