Stop 4: Cidermaking
This is where the magic happens! If you peek through these windows, you will see stainless steel tanks filled with cider. Everything we produce at Sea Cider, from fresh juice to bottled cider, is crafted right here on site. As a craft cidery, we make all our ciders by hand, carefully overseeing every step to ensure the highest quality.
How We Make Cider
- We mill then press the apples to extract the juice.
- We compost the leftover pomace and pulp to enrich our soil.
- We use various strains of champagne yeast to ferment our sparkling ciders. For our alcoholic ciders, the fresh apple juice is fermented for 2 to 6 weeks. On average, the journey from juice to bottle takes about 8 weeks. However, our Barrel Series ciders, such as Rumrunner, Ginger Perry, and Wassail, as well as our Fortified ciders, are aged in barrels for 3 to 6 months.
- To make our non-alcoholic ciders (our Temperance Series) we skip fermentation.
Did you know ...
One of our ciders is fermented spontaneously via wild yeast! We named this cider Wild English to reflect the wild yeast fermentation of the bittersweet and bittersharp apples we grow on our farm. It is a certified organic estate cider and an excellent example of a "terroir" cider ... but beware, its dryness and astringency are not for the faint of heart!
Next stop —> Stop 5: Community Cider
