Our traditional methods of cider making

FERMENTATION
The juice is then pumped into 40 gallon fruit barrels where it settles for two to three weeks before being pumped into fermentation tanks and oak barrels. This process allows any sediment in the juice to settle and the clear liquid is then decanted. The juice will ferment over the next 6 to 12 months before it can be sold as a refreshing natural cider or perry. Nothing is added or taken away from the original pressed juice and a small portion is filtered and bottled in 75cl glass bottles with screw caps.

THE PRODUCT
The cider and perry made at Lyne Down Farm is generally well balanced, clean and fruity. Different batches vary slightly but in the main a medium to medium dry with an occasional medium sweet. Alcohol levels vary between five and eight percent making this one of the best kept secrets in Herefordshire!

Back to the beginning of the process