“Skidbrooke Cyder Co started making Cider, like many others, to try use up the surplus apples. Several years we are now producing over 1500 gallons a year.
We produce real Lincolnshire cider from locally sourced apples. We use all types of fruit – cookers, eaters, crab apples and some cider apples.
We use modern machinery to process our cider, but with traditional methods, producing an authentic English drink.
Before milling and pressing the apples are checked by hand. They are then milled, turning the apples into a pulp ready for pressing. The pulp then goes to be pressed in our wooden bedded press. The apple juice is then pumped into 2100 litre vats where it ferments naturally with the wild yeasts.
The product is as natural as possible, containing no added water, yeasts, flavourings or artificial sweetners. The cider ferments through the cold winter months. It is then racked off at least once to ensure the product is clear and untainted. Some of the cider is pumped into oak barrels and left to mature.
We do not pasteurise or carbonate our products; the result is a natural dry, clear full flavoured cider.”