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Once the apples have been pressed,<br />
the cider is then put into the<br />
barrels and left to ferment for<br />
about three months, at which point<br />
it can be consumed. Whilst cider<br />
can actually be kept in the barrel<br />
for up to 10 years, this does not<br />
improve the quality, and it is really<br />
better to drink it within 12 months.<br />
If you fancy some original cider<br />
with a real horse’s kick then<br />
contact Brickfields on 01983 566801<br />
Le ft: here you can<br />
see Les Legge<br />
transferring the<br />
pressed cider from<br />
the pulper to the<br />
wooden casks for<br />
the three-month<br />
fermentation stage.<br />
The barrels have to<br />
remain airtight<br />
throughout the<br />
process, so they are<br />
topped up with water<br />
to remove any air.<br />
Below : The cheese<br />
block - made from<br />
horse hair - comes<br />
under immense<br />
pressure, so the<br />
apple juice trickles<br />
into the wooden<br />
barrels below.<br />
Far Left T op : Les<br />
Legge with some<br />
enthusiastic cider<br />
drinkers.<br />
Far Left Bottom:<br />
Prince the Shire hard<br />
at work.<br />
FEATURE<br />
43
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