Apples & pears are hand-picked once they are fully tree ripened and at their juiciest.
The specially selected varieties are left to mellow and to develop their natural sugars, before making their way to the press.
The apples are then sorted, washed, milled and juiced as they pass through the belt process.
Once pressed, the fresh juice is blended as it is pumped into the fermentation tanks
Next…we wait. At Dudda’s Tun we ferment using only unique, naturally occurring wild yeasts. This initial fermentation lasts between 2 – 5 weeks.
After the fermentation has finished, the fresh young cider is pumped into storage tanks, where it matures for between 3 and 12 months.
Once the maturation stage is complete, the ciders are filled into bag-in-boxes or bottles.