Our Cidermaking Process

Cider making is actually a simple process and resembles wine making very closely. At the core (get it? lol), the process is press, ferment, rack, age and bottle. However, there are numerous branches (I could do this forever) that you can take while making cider. Some cider makers add nutrients or fining agents, while some …

Our Cidermaking Process Read More »

Caramel Apple Cider

Looking for a tasty fall drink? This one is super simple and requires only 2 ingredients…. well 3 with ice. Ingredients 1 1/2oz caramel Vodka 1/2 cup fresh apple cider Ice to serve Directions Fill the glass with ice, pour in vodka and apple cider, stir and enjoy!

Yarlington Mill

Hailing from (surprise) Yarlington, England, this cider apple is quite unique. Yarlington Mill was said to have first been discovered as a ‘wilding’ in 1898. The tree is high yielding, and was included in many 20th century orchard plantings, though it has a strong tendency to biennial fruiting. The fruit is generally small to medium, globose conical …

Yarlington Mill Read More »

Muscadet de Dieppe

Muscadet de Dieppe… Try saying that ten times fast. Finally some French representation in our apple variety! These apples aren’t very pretty, but they taste pretty good in cider. Used in France for over 200 years, these cider-exclusive apples are soft and great for pressing. Little is known about Muscadet de Dieppe aside from the …

Muscadet de Dieppe Read More »


Michelin was raised by the nurseryman Legrand of Yvetot, Normandy, and first fruited in 1872. It was first brought to England in 1883 or 1884 by members of the Woolhope Naturalists Club of Hereford, who visited a Rouen horticultural show. Michelin is an extremely heavy cropping and reliable cider apple. Although rare in France, by the 20th …

Michelin Read More »

Porter’s Perfection

Looking for the real meat-and-potatoes of a full cider blend? Well here it is. Porter’s Perfection apples are perfect at their job – adding sugar, tannins and acidity to cider. They are not perfect tasting. Crunchy, but bitter red apples usually produce exponentially on Porter’s Perfection trees. They fall into the bittersharp hard cider apple …

Porter’s Perfection Read More »

Ellis Bitter

The variety’s exact origin is unknown, though it was first planted around Crediton, Devon, in the 19th century. No, this isn’t a crab-apple. Yes, it definitely tastes like one. The name “Ellis Bitter” sure does it justice. But this medium-sized apple has been used for more than two hundred years to create cider. It adds a …

Ellis Bitter Read More »

Bulmer’s Norman

Bulmer’s Norman was imported from Normandy, France to England in the early 1900s by the cider making company H.P. Bulmer. This variety didn’t even have a name when it arrived but quickly grew in popularity for use in making cider. Pale and speckly, these apples are juicy. But are they tasty? Take a guess…. they …

Bulmer’s Norman Read More »

Harry Masters Jersey

Large, plump, red and inviting – should you take a bite of this apple? Absolutely not. Should you take advantage of its sweet and sour juice to create mind-blowingly good cider? Absolutely. Discovered in the early 1900s at Yarlington Mill, England and is thought to be a seedling of Yarlington Mill. It was named after …

Harry Masters Jersey Read More »

Golden Russet

Golden Russet is an old American cultivar of domesticated apple which is excellent for fresh eating as well as for apple cider production. Discovered in New York State between the years 1800 and 1849 from a seedling it develops into a matte, russet-coloured apple. These apples are small, but their flavour is powerful. They exhibit an …

Golden Russet Read More »

Shopping Cart