Perry's Cider
'It's still the same as it has been for the last 90 years - to produce the very best Somerset Ciders with 100% apple juice, and with as little intervention from ourselves and nasty ingredients as possible.
We also strive to push the boundaries of craft cider - producing free thinking ciders with depth of flavour using only the simplest and purest of means..........'
Perry's Cider
'It's still the same as it has been for the last 90 years - to produce the very best Somerset Ciders with 100% apple juice, and with as little intervention from ourselves and nasty ingredients as possible.
We also strive to push the boundaries of craft cider - producing free thinking ciders with depth of flavour using only the simplest and purest of means..........'
Perry's Cider
'It's still the same as it has been for the last 90 years - to produce the very best Somerset Ciders with 100% apple juice, and with as little intervention from ourselves and nasty ingredients as possible.
We also strive to push the boundaries of craft cider - producing free thinking ciders with depth of flavour using only the simplest and purest of means..........'
HARVEST
Cider apples are typically harvested in the autumn, with the season generally running from early October through to the end of November in the UK and other temperate regions. Early-ripening varieties may be picked as soon as mid-September, while late varieties such as Dabinett and Yarlington Mill can be harvested as late as mid-November or even December in some cases.
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Key characteristics of the cider apple harvest include:
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Timing: Cider apples are left on the trees longer than dessert apples so they can develop higher sugar content, which leads to a fuller flavor when fermented.
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Harvest method: Unlike eating apples, cider apples are usually allowed to drop naturally to the orchard floor. This is because fully tree-ripened apples have taken on maximum sugar and character. They are then collected—sometimes mechanically, sometimes by hand—from the ground rather than picked from the branches.
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Harvest duration: Depending on the variety, orchard, and climate for that year, the harvest window can stretch over several weeks to two months, with orchards often harvesting in stages as different varieties ripen.
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Processing: Apples are often milled and pressed soon after harvest to preserve their ripeness and freshness, although some operations may store apples for short periods to allow further maturation.
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The cider harvest can be busy and weather-dependent, but it is considered the most crucial time of year for cider makers, as the quality and timing of the harvest directly affect the flavor and balance of the finished cider.
In summary, the cider apple harvest takes place from mid-September through November, with apples allowed to fully ripen and usually collected from the ground, maximizing sugar and flavor for cider production.
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