Stockmoor Cider are craft cider producers making only 7000 litres a year in a traditional fashion using only juice. We wash our fruit, then mill it, often leaving the mash overnight, and then press in a traditional rack and cloth or pack press, powered by the farm tractor.
We always use wild yeasts that arrive in the air or on the skins of the apples letting the juice ferment in bulk before transferring to oak barrels in the spring where the cider undergoes a second natural fermentation (malolactic).
All our ciders are made at Stockmoor Farm. The fruit is grown by ourselves or occasionally sourced from within the local area.
We make our cider from many different varieties of apple, including traditional varieties like Kingston Black, Stoke Red, Dabinet, White Norman and Harry Masters Jersey, and more modern early varieties such as Gilly, Hastings and Fiona. Some of these make excellent single variety ciders but most benefit from careful blending to create a balanced drink. A balanced cider contains bitters, sweets and sharps and very few apples have all these properties in excepting the Kingstone Black, a bitter sweet sharp. The new variety Gilly, also appears to make an excellent single variety cider, but we will let you be the judge of that!
Perry pears are hard to source, even in Herefordshire their home county. We have a number of vintage trees in the locality which we pick as well as our own home grown pears from standard perry trees that we have planted. No doubt there will be large crops in years to come but currently we have to remind ourselves that you plant perry pears for your heirs!!
The washing pressing and primary fermentation all happens in the back yard before the cider is racked into oak barrels and stored in our historic harvest barn for a long period of maturation.
Finally it is ready to drink…………..cheers!
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