Apples donated by folk from their gardens get added together to be included in a larger batch, however we also ferment a small batch from each garden individually so you can taste cider made from your very own apples.

So far in 2016/17 the following are underway

As you can see, there’s lots of racking to be done.  This will happen in the next couple of weeks.

Steve

Picked Sep 7th, Pressed Sept 9th, Original SG 1.050 (6.8% potential)

Current Gravity: 1.005
Current Status: Completed

 

Allington Annie

Picked Sep 12th, Pressed Sept 16th, Original SG 1.050 (6.8% potential)

Current Gravity: 1.005
Current Status: Completed

 

Sweet Briar

Picked Sep 21st, Pressed Sept 23rd, Original SG 1.045 (5.9% potential)

Current Gravity: 1.005
Current Status: Completed

 

Tickenham Kev

Pressed Sept 26th, Original SG 1.045 (5.9% potential)

Current Gravity: 1.005
Current Status: Completed

 

Myrtle Cottage

Pressed Sept 30th, Original SG 1.045 (5.9% potential)

Current Gravity: 1.005
Current Status: Completed

 

Station Tony

Pressed Sept 30th, Original SG 1.045 (5.9% potential)

Current Gravity: 1.005
Current Status: Completed

 

CHSW Orchard (at Apple Day)

Pressed Oct 17th, Original SG 1.055 (7.3% potential, to be reduced)

Current Gravity: 1.005
Current Status: Completed