We use old varieties of cider apples such as Kingston Black, Foxwhelp, Dabinett and Yarlington Mill, grown without any pesticides in small orchards around the Golden Valley close to our farm. They are harvested in autumn in the traditional way, with a team of helpers shaking the trees.
At Fair Oak the apples are washed before being put in the mill chase a few buckets at a time. Pye goes round steadily in the groove in the cobbled floor where generations of horses trod before him. After a few circuits he gets to rest, while the crushed apples are scooped out and pressed, and fresh ones are added.
The crushed apples are wrapped in squares of hessian, which are stacked up on the massive press stone to form a ‘cheese’. The cast iron screw brings the ‘shooter’ down to squeeze out the juice. It is stored in barrels through the winter and spring, fermenting quietly, and monitored to allow the different flavours to develop.
The following summer the cider is bottled ready for sale:
St Margarets Cider is made using the same apples, also squeezed in the old press, and processed in exactly the same way; but it is milled mechanically, without the help of Pye.
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