Welcome to Churchill Ciders.
I have been making cider for a few years but only recently have increased the production to be able to offer to the public consistently.
This small scale cider-making operation uses locally sourced apples and is made from fresh pressed juice, no concentrates used.I hope to produce approx 150 gallons this coming 2009 season.
Spalding Scrumpy- Dry - 5%-7.2% -100% fresh pressed juice juice.
Yellowbelly- Med/dry - 5% - 5.2%%- between 75 and 100% fresh pressed juice, slightly sparkling.
Fenland Gold - Medium - 5% - 6.5% - 100% fresh pressed juice.
Spalding Scrumpy - natural yeast - 5% - 6% - 100% fresh pressed juice.
Headwrecker - 8%+ - 100% fresh pressed juice.
Scavenger - 5.5% - not less than 50% fresh pressed juice.
Suicider - 8.6%- not less than 50% fresh pressed juice.
My aim is to produce good tasting ciders that people can enjoy. It is even more satisfying that i use apples that would otherwise be left to waste.
Nearly all of my apple sources are privately owned and many are old neglected trees therefore the varieties are not all known.The ones i do know are listed below;
Bramley, good acid content.
Newton Wonder, old English variety, dual purpose.
Blenheim Orange, dual purpose
English Cox's, classic eater
James Grieve, classic
Katy, modern eater
Discovery, early eater
Spartan, late eater
Ellisons Orange, eater
As previously stated although no guarantees can be made regarding the apples from privately owned trees being organically grown i am fairly confident they are untreated/unsprayed.Nearly all the trees are somewhat neglected reflecting the fact that their yield is not of the utmost importance to their owners.Many of the trees are old and have been planted by the previous occupiers of the property or by the current owners in their younger days.
I predominately use the windfalls.