Perhaps a week earlier that usual, in mid October we harvested the apples, a total of 277kg. Again all by hand and directly from the trees. This means the fruit is of the highest quality, with little damage or bruising on the fruit, and it is especially clean. All attributes required for producing a good safe product. As production is geared with Cider Brandy distillation in mind, we raise the alcoholic content of the cider by applying additional sugar and yeast nutrients. Rather than being cider of 5-6%, after fermentation is complete, the base cider product is more like 10% abv. This then helps with the cider brandy distillation.