It’s official. December was the warmest since records began in 1910. It was also one of the wettest. This unseasonable weather put our schedule for picking and processing apples in a constant state of flux. We began picking dessert fruit to press for apple juice a good three weeks earlier than in previous years. By the middle of December, cider apples, that last year we were harvesting in January, were already beginning to rot on the ground. Despite this, we bottled nearly three thousand litres of apple juice and our first batch of cider is fermenting nicely.
Cider is one of the oldest fermented beverages in the world. No-one knows when cider production first began, but it has provided humans with a safe drink for centuries.