Fresh Fruit Cider

You’ll need clean apples, not too ripe, that we can crush and press for the juice. The best time to pick apples is when the seeds are just turning from white to brown. The apples need to be crisp and firm for best results.
Cox’s Orange Pippin apples (also referred to as Cox) are quite good and MacIntosh are quite good as well for cider. A mix of sweet and tart apples usually makes the best cider. (Dave’s favourite blend is King’s Acre Pippin, Cox’s Orange Pippin and Granny Smith for a great tasting blend of sweet and tart and tons of juice.)

Together we’ll crush and press the fruit into juice and then get it fermenting as cider. In six weeks, you can return to finish according to your personal taste (to be more or less bitter) and bottle your batches of cider.
Be sure to ask us about flavouring your cider—such as, adding berries, lime & ginger, mangos and peaches. We have techniques and ideas to make some amazing apple cider beverages.

Be sure to ask us about flavouring your cider—such as, adding berries, lime & ginger, mangos and peaches. We have techniques and ideas to make some amazing apple cider beverages.

A 5-gallon batch of cider makes:

• 23 one – litre bottles
  OR
• 30 – 750 ml bottles
  OR
• 46 – 500 ml bottles