During the production process of the cider we use no added yeasts or preservatives. Each batch of cider has between 6 and 10 different varieties of apple. The natural yeast occurring on the differing skins allows for the fermentation process to take place with no further encouragement or additives.
Each batch of cider is left to ferment fully until all of the naturally occurring sugars are gone resulting in a dry cider. The cider is sweetened with sucralose as required and then any natural flavourings are added prior to it being bottled or 'bag in boxed'.
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