Sorting and Washing
The apples are are harvested from September to December we choose our lower low acid varieties in our keeved cider. These are handpicked from our orchard and then washed and sorted ready for milling
Maceration and Cuvage
Once washed the apples need to be milled and then given a period of cuvage in containers. This allows more of the pectins to be released into the juice and oxidation of the tannins to giver deeper richer colour.
Pressing
The macerated pulp is then pressed using the tradional rack and cloth method giving us more control than a more modern belt press would allow
The Chapeau Brun
Once the must is in a fermentation container an enzyme called Pectin Methyl Esterase (PME) is added. After a period of time a salt is subsequently added and a pectin gel should form in the next 12-24 hours. A slow fermentation starts and over the period of the next few days the gel is forced to the surface and appears as the 'chapeau brun' or brown hat. The French refer to this process as defecation!