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process for little stour orchard apple producer in kent

Once the apples are picked they are washed, milled into small pieces, wrapped in cloths to make a 'cheese' and then pressed to release the juice. We use a manual process on our 180-year old oak press that can hold around one third of a ton of fruit for each pressing.

process of juicing apples for little stour orchard apple producer in kent

The juice is allowed to ferment naturally to make our Orchard Cider. This can take up to a year. A second fermentation converts the alcohol in the cider into acid to make Apple Cider Vinegar and this is matured in oak barrels. Overall this natural process can take 2 years or more.

It's quite simple really. Simple and natural.

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