There are far more ways to make craft cider than industrial cider and I love diversity.
I like to work with the fruit to get the best from it, whether it is making a single variety of 100 litres, putting together 2 varieties to create a blend of 250 litres, or putting together 20 different fruit of 4000 litres.
I believe that if you want to produce a first quality product it takes
time, attention to detail and a caring hand. At Handmade Cider there are
no distractions - my focus is dedicated to my fermentations and
nurturing them to a standard that is acceptable to my fussy palette and
hopefully yours too.
Generally I like to let wild yeast ferment my ciders, sometimes I like to use a cultivated yeast if I am after a specific result. Some ciders may be treated with an enzyme (yeast is a chain of enzymes) and chalk to aid clarification.
I add Sulphur dioxide to my cider to control bacterial infection.
Some ciders have added sugar to sweeten and balance the flavours, I would prefer to use honey but that's another story
Other than that I add no artificial colours, flavours or additives to my cider.
Handmade Vintage Cyser