Juice flowing from the press is pumped straight into our stainless tanks for fermentation. Following a gentle sulphiting we may pitch in a wine yeast, but increasingly we are letting nature takes its course and letting the wild yeasts that lurk in the cidery have their way. Our tanks are temperature controlled and we favour long, cool ferments to keep in as many of the aromatics as possible. Following ferment, we rack the cider off its lees and leave it to mature (and hopefully clarify) over winter. We never quite know what flavours the warmer spring days will bring.