There has been an orchard here at Quaish Farm for almost 200 years, so many of the apple trees are very old. We are in the process of restoring the orchard by planting traditional varieties of apple where they once were, and preserving the existing trees.
Some of the apples begin are ready in July, but are left on the tree until the autumn to sweeten, and by October they are beginning to ripen and fall.
All the apples we use are picked by hand and sorted according to variety - the juice is from a red dessert apple called Beauty of Bath, which results in a fresh, medium sweet, clear drink. It is pasteurised and bottled, which gives it a long shelf life without affecting the flavour, and is ready to drink in a few days.
The cider is made from a mix of traditional Somerset cider apples such as Kingston Black, Yarlington Mill, Dabinett and Harry Masters. Some is bottled, but most is fermented in oak barrels on the farm, and left to age until the spring.