Worley’s 2016

Another season drawing to a close. Pressing is nearly over, and Neil is currently pressing the last load from the late-season’s fruit.

Late fruit spilling out of the silo and bursting with juice.

Late fruit spilling out of the silo and bursting with juice.

A dry summer with heavy rainfall nearer to harvest time has meant high sugars and plenty of juicy fruit – a brilliant combination for cider making. We’re expecting great results for the 2017 batch of ciders. We wish we could record the beautiful fragrance in the yard at this time of year. Fresh apples & sharp autumn air mixed with a hint of wood smoke from nearby cottage stoves. Shame they don’t make a perfume like that!

Excellent year
2016 has been a great year for us here at Worley’s. We are continuing to grow, and introduce our ciders into more pubs, shops and are exporting to new countries. We’ve invested in new equipment – including a box filler – which means our 20-litre draught boxes are much easier to produce. We box-up 1000-litres at a time which means we’ve always got a good supply in stock.

New for 2016, our branded boxes. Only slightly less back-breaking to fill, but much quicker!

New for 2016, our branded boxes. Only slightly less back-breaking to fill, but much quicker!

The new branded green boxes have been a hit this year too. Whether you’re a trade customer or a cider lover looking for a good supply, please get in touch at ask@worleyscider.co.uk for prices and delivery options.

Bottled sunshine
Another new addition to the range in 2016 has been the bottled Beatnik Billy. Light, sharp and sweet, it’s a sherberty stunner that’s sold like mad at our festivals and events this year. We decided to add some sparkle and bottle it after getting such good feedback in 2015 from the original draught Beatnik Billy, that’s still very popular. Served nicely-chilled, ice if you like, to cut through a thirst and refresh.

Our 50cl range of sparkling bottles – Medium-Dry, Medium and Sweet

Our 50cl range of sparkling bottles – Medium-Dry, Medium and Sweet

In addition to the bottled Beatnik Billy, we still have our delicious award-winning Mendip Hills and our spicy Red Hen in the range. Harvest Moon has sold out for this year, but apples are being pressed to create a whole new batch that’ll be ready in Summer 2017.
Lastly, our extra-fine Special Reserve. Always good at this time of year and great for holiday celebrations such as Christmas and New Year’s Eve parties. We’re down to our last 25 boxes of this fine drink, so order early if you want to be sure to get some. Our 2017 batch will be available from June next year.

Special Reserve – sold in cases of 6. If you want one, be quick!

Special Reserve – sold in cases of 6. If you want one, be quick!

 

 
And finally…
We welcome the good citizens of New Zealand to the world of Worley’s Cider. We are now exporting our 50cl bottles here, and look forward to getting your feedback over the next few months. We’re not sure it’s on the shelves just yet, but it will be by the time Christmas rolls around, so you can enjoy some with Christmas dinner. Very chuffed that you will be drinking Worley’s Ciders on the other side of the world! Anyone looking to stock Worley’s, please visit http://beertique.co.nz – this is Trade Only folks.

 

 

 

 

 

 

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Christmas in Ciderland

Pressing’s finished! Thanks to everyone who pressed, delivered and grew apples. While never an easy time, it’s was a lot less taxing than previous years thanks to the new conveyor and its magic powers. The last load of apples were delivered into the silos and Neil and Dave got through them at lightning speed with the end in sight. Well done boys.

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Top left: Neil guides the final load of cider apples to their silo home. Top right: Thumbs up lads, Neil & Dave the Lift Bottom: The fruit of last year's labours, our 2015 range of bottled ciders, available from the website

Top left: Neil guides the final load of cider apples to their silo home. Top right: Thumbs up lads, Neil & Dave-the-Lift Bottom: The fruit of last year’s labours, our 2015 range of bottled ciders, available from the website

New pricing – real cider for less than before
The cuts are hitting us here at Worley’s Cider, but in a good way! We’ve cut the cost of our 50cl bottles, taking £3 off a case when you buy from the website. That makes each bottle £2.50, so £30 for a case of 12 and cracking good value for a premium craft cider. There’s a delivery cost of £8.50 but this will cover two cases and is delivered by courier under a Fragile service. Why not get a mixed case or two of Mendip Hills, Red Hen and Harvest Moon in for Christmas?

Also included in the two-case deal is the beautiful Special Reserve, and it’s brilliant value at just £5 a bottle. Refreshingly sparkly with a bright appley taste – this is our go-to cider over Christmas. We open the first bottle around midday on Christmas day and quaff it in champagne flutes. it’s a great alternative to champers and has that real celebration buzz about it.

Wine bods are always so descriptive about the flavour characteristics of their favourite drink, and recently our ciders have been getting a lot of interest from wine groups and wine tasters. The Special Reserve is always received really well among appreciators of wine, and it recently came top in a blind tasting at a local wine group. It beat keeved ciders that are nearly three times the price, and confirmed to us what we’ve always thought – that this is one of the finest keeved ciders on the market. Get plenty in folks.

Last shout – our 20-litre bag in box ciders are easy for us to send out and are always a splendid addition to any Christmas or New Year’s eve party. They last up to 3 months after opening so would ease you through the first part of 2016 if there’s any left.
What’s the worst that could happen?

Winter refreshment
That’s the sales pitch over, but we do love cider at Christmas. With all the rich food and the overindulgence, a cold glass of still or sparkling does the trick to cleanse the palate and refresh the taste buds. The acidity level in cider gives it the clean, crisp characteristics that make it the ideal summertime drink. The gentle acidity works in the same way over Christmas when the central heating’s too high and the fire’s roaring! And we don’t mind a bit if you want to fill your glass with ice. (Red Hen tastes really good over ice, but don’t tell the cider police we said so.)

Roast pork with a drop of Red Hen in the gravy

Home-reared roast pork with fennel seeds and a drop of Red Hen in the gravy

We also cook with our ciders quite a lot. Adding a splash of cider when making the gravy lends a sweetness to the meat juices and introduces another dimension to a savoury sauce. Just a splash though, we use it as a flavouring rather than a stock. You can also include it in homemade apple sauce – again a splash when cooking the apples goes down well.
If you’ve got any leftover ham this Christmas, try making a bechamel sauce using half milk and half cider and mixing it with some cooked ham and a handful of parsley. Great in a pie.

Cider works well with pheasant too. We’ve tried plenty of recipes over the years including those from Delia and Hugh FW, but here’s one by Blanche Vaughan on the Guardian website that’s delicious. Serve with mash, and it’s surprisingly good with rice too.

Food pairings
Always tricky to recommend certain ciders with certain foods, because palates and expectations are so different. However, we sample our ciders regularly and try them with different foods, and we feel able to make a few recommendations. It’s official, ciders tastes great with rich meat dishes – roasts such as pork, chicken, turkey and goose. A cider like Mendip Hills or Red Hen will go down a treat with a Boxing Day curry (or indeed any curry – cider works really well with a decent curry); and something punchy and bold like Harvest Moon will wash down a mince pie or two just lovely.

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We look forward to meeting friends and customers at our Christmas events and markets this year, or feel free to visit us at the farm and buy your Christmas ciders direct from us. Thanks to everyone who visited us at Frome Independent on Sunday. Happy Christmas to all our Frome customers and fellow market folk, hopefully we’ll continue to see you all in the new year.

If you can’t get to us or our events this year, check out our stockist page here. If you’d like to buy a pint of one of our ciders at your local, then please ask the landlord to get in touch 01749 880016 or email ask@worleyscider.co.uk. We can send boxes directly – tell your landlord they work out very cost-effective!

 

 

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The run-up to Christmas

With Christmas approaching, we’re booking our festive shows by the day. We’re finding there’s a definite rhythm to the ‘retail’ side of the business, with the run-up to Christmas starting straight after Halloween. It might seem like the Christmas fuss is getting earlier and earlier, but there are about seven weeks during this period to promote and sell for the big holiday. We’re not quite decking the halls yet, but we’re going to have to start pretty soon. We sell a lot of three-bottle gift packs for Christmas, and a good deal of Special Reserve cases, as well as our aromatic mulled cider at markets and Christmas fairs. If you’d like a classic recipe for mulled cider, take a look at our previous blog post here and brew up a warm spicy batch as the weather cools.

Our Keeved Royale, made with Special Reserve and a drop of homemade Rosehip Syrup

Our Keeved Royale, made with Special Reserve and a drop of homemade Rosehip Syrup

Very English Keeved Royale
As well as making cider, we’re amateur booze makers, and usually have a few bottles of homemade jollop in the scullery to break out when necessary (yes, we do have a scullery!). Our friends Nick and Rich aka the Two Thirsty Gardeners have just published their first book about the hobby that’s gradually taking over their lives – and it’s fantastic.
Brew it Yourself is full of great recipes to make your own brews, plus how to create liqueurs, cocktails and soft drinks from garden and hedgerow bounty.

Our eye was immediately drawn to the cider section, and in particular the Rosehip Cider that sounded especially enticing. Having a bushful of rosehips in the garden, we decided to give it a try. The result was a bottle of amber liquid with a fragrant, almost toffee-like flavour. Nick and Rich suggest using 500ml/17fl oz glass of dry cider to serve, but as we are leading into a period of good cheer we made ours to go with a glass of well-chilled Worley’s Special Reserve, for a very English Keeved Royale. We used slightly less sugar than called for in the recipe above – 250g instead of 300g. The Special Reserve is a medium sweetness, so the Royale isn’t too sweet. If you can’t get hold of rosehips, Nick & Rich suggest trying blackberries, elderberries, strawberries or raspberries.

Rosehips are plentiful in our garden every year

Rosehips picked, we then top-and-tailed them, and gave them a good wash

Rosehips picked, we then top-and-tailed them, and gave them a good wash

Chopped rosehips simmering in the pan with water

Chopped rosehips simmering in the pan with water

 

 

 

 

 

 

 

 

 

Strain through muslin then strain liquid again through fresh muslin

Strain through muslin then strain liquid again through fresh muslin

Amber liquid, just like the one in the book. Result!

Amber liquid, just like the one in the book. Result!

 

 

 

 

 

 

 

 

 

With kind permission, the ‘Gardeners have let us publish their recipe…

For the rosehip syrup:
500g/18oz rosehips, roughly chopped300g/10.5oz sugar

1. To make the Rosehip Syrup, mash up your hips using a pestle and mortar or something similar, then put in a saucepan with 600ml/21fl oz water. 2. Bring to the boil and simmer for 15 mins. 3. Remove from the heat, then strain through a muslin cloth into a saucepan, leaving the pulp to sit and drain for around 30 minutes. 4. Strain again through a clean muslin cloth. This is to ensure that no irritating rosehip hairs make their way into the final syrup. 5. Add to a pan with the sugar, then heat slowly, stirring until the sugar has dissolved. 6. Continue to boil for 3-5 mins, skimming off any scum that rises with a wooden spoon. 7. Pour into sterilised bottles when cool and store in the fridge. 8. Chill the cider in the fridge then add the syrup to the cider giving it a gentle stir.

Find Brew it Yourself here. It’s a great stocking filler this Christmas for any boozy gardener, whatever their tipple.

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Pressing lull
Still pressing apples, but we’ve had a week’s break mid-season to recover. This isn’t because we’re taking it easy, it just happens that we’re not using much mid-season fruit this year. At the end of last week, Neil and helper Dave deep-cleaned the yard and pressing shed so we’re ready for action as soon as the next apple load is ready. The fruit we use is harvested at its peak ripeness, so we get pressing as soon as a load is delivered. If we don’t, it’s prone to going over very rapidly, so speed is of the essence. Being a craft producer, we can select our fruit carefully and are flexible enough to take a week out if the apples aren’t quite ready. A lull in the pressing process means catching up on other tasks, such as tractor servicing and trailer mending. We bought this Massey Ferguson a few years ago and it’s proved to be one of the most valuable assets we have. It moves IBCs, apples, pallets of bottles, pressing equipment, and the odd child. It’s small and nimble enough to be able to manoeuvre around our small yard, but strong enough to cope with most tasks.

Old faithful. She's a pretty little thing

Old faithful. She’s a pretty little thing

 

A Welcome visit
In 2013 we started exporting to the States. The interest in real cider over there is gaining momentum and a cider revolution is well underway. It was lovely to get a call recently from Michael Spix, an American chap who was visiting Frome for a wedding, asking if he could call in and visit us. It turns out he works for Whole Foods Market in Seattle, a chain of stores stocking bottles of Worley’s Cider, so he knew the product well. Neil spent a happy hour with Michael and his travelling companion Christine before they continued on their travels. Thanks for taking the time to visit folks, we really enjoyed meeting you.

Michael and Christine at the farm – they were visiting Somerset from Seattle, Washington

Michael and Christine at the farm – they were visiting Somerset from Seattle, Washington

 

If you’re looking for special Christmas presents this year, why not give the gift of cider? Please visit our webshop for our range, we sell our branded giftpacks (flatpacked) – they make great presents for awkward buggers. You can also choose ‘party’ boxes of 20-litres, cases of 50cl bottles or 75cl Special Reserve.

See you next time.

 

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Autumn hues

We’re deep into Autumn now, and the colours are beautiful. Outside our house, the colours of the garden have mellowed, seed heads are popping and the abundance of summer has gone.

Our cottage garden embracing autumn. As you can see, we favour the natural approach when it comes to gardening!

Our cottage garden embracing autumn. As you can see, we favour the natural approach when it comes to gardening!

It’s one of the most important times of year here – we keep talking about pressing apples, but this is when the magic starts. So far, Neil is about three-quarters of the way through our apple quota for the year and the press is going great guns. Our brilliant rack & cloth press gets about 140 litres of juice from a full cheese (nine layers), squeezing the life out of each layer until only a coarse, dry mash is left. We love our press, but there’s no doubt it’s the limiting factor in the pressing process, and will yield less juice per hour than the mighty belt press – a conveyor-belt type affair that squeezes juice from apple pulp on a continuous loop.

There’s something comforting about our current press though. It’s the method used to press apples for centuries, whether through cloths or straw, and although we have help from the huge hydraulic ram, the principle of juice extraction is exactly the same.

Neil positioning the full cheese on the press before starting it up. There are about nine layers full of saturated apple pulp. He has to get it reasonably straight before starting to ensure weight is applied evenly and maximum juice extracted

Neil positioning the full cheese on the press before starting it up. There are usually nine layers full of saturated apple pulp. He has to get it reasonably straight before starting to ensure weight is applied evenly and maximum juice extracted

We’re not sure how many years we can continue using this press, but it’s served us well so far. The racks and cloths are an important part of the process. The racks are lattice boards, made of strips of acacia wood which is strong but flexible, able to withstand the huge pressure exerted by the press. The cloths are polyester with an open weave to allow the juice to flow freely. The cloths filter the juice to a degree, and a polyester ‘sock’ fits over the end of the pipe to further filter the juice before it ends up in the barrel. These cloths need to be washed regularly on a 90° wash to sterilise. We wash the cloths at home in our ancient washing machine and when it’s raining outside they get to dry on the drying racks in the kitchen. The kitchen is filled with the smell of apple sauce, it’s delicious, especially with the fire lit and the rain smattering the windows.

Cloths drying in the kitchen on a wet and windy Mendip afternoon

Cloths drying in the kitchen on a wet and windy Mendip afternoon

Racking off
Yep, sounds a bit rude, we’ve done all the jokes…

Despite all the filtering done by the cloths, there’s still a large amount of sediment that sinks as the apple juice settles in its final IBC resting place. This sediment is left to settle until the cider is ‘racked off’ a few months further into the process, once fermentation has almost come to a complete halt. The cider is pumped from its original tank to a clean one, leaving the sediment behind. This is also called ‘taking it off the lees’. It’s a vital process when making real cider – it slows down the final stage of fermentation and protects the cider from the possibility of developing off-flavours if the lees start to break down. Our cider is left to ferment through the winter, and the first cider should be ready to drink around April or May the following year. If we have a really cold winter though, it sometimes isn’t ready until June or even July. Following this process is why craft cider is so special and why you won’t find high-volume cider makers following these practices.

Newton Farm
We’re thrilled to have made our first delivery to Newton Farm Foods this week. It’s a wonderful farm shop with its own butchery, selling local produce at the shop and café. It’s in the heart of the beautiful village of Newton St Loe between Bath and Bristol, and is a great, welcoming destination if you’re visiting our fine area. There are some country walks around and about, and the views are breathtaking. They’re stocking our full bottle range, plus our gift packs, which make great presents for Dads and Uncles, and let’s not forget Mums and Aunties.

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If you’re not in the area, all our ciders are available online, so please visit our full range at our webshop here. On Sunday 1 November, we’ll be heading for our regular spot at the Frome Independent market, alongside Field to Fire our favourite pizza guys. If you’ve never been you have to visit – it’s the best market for miles around and worth visiting Frome for the weekend if it’s a market Sunday.

In the next blog, we’ll post a few winter recipes – including our easy mulled cider, and a winter dish or two. See you next time.

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October-fest

And so the apples keep coming. It was a grey and drizzly start to last week, but Neil and helper Sean made excellent progress, pressing around 10 tons of apples in just four days. The new conveyer helped the workload – carrying pomace away straight into the trailer without needing to be shovelled. It’s a real beast, but saves a back-breaking job and keeps the pressing shed floor clear from pomace and grots.

This beast takes pomace away from the press and dumps it beautifully in the waiting trailer saving time and energy

This beast takes pomace away from the press and dumps it beautifully in the waiting trailer saving time and energy

 

Pomace is used by the local farm for compost, and sometimes pheasant food for the local shoot. Pheasants love pomace – they scratch through it endlessly, trying to find the apple pips to eat. It keeps them busy and stops them from flying off, so our local shoot is always very happy to receive a (tractor) bucketful.

We also like to treat the pigs around this time of year. Our pair of Oxford Sandy & Blacks are almost ready to go off, and they love snaffling apples in the afternoons.

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They’ve had a good four months on our land, digging, sleeping and fighting with each other, although they’re getting a bit too old for that now and they mainly concentrate on eating. We’ve never tried this breed before, but they’ve got a great temperament – lively without being aggressive – so if the meat’s good, we’ll have them again.

Apples in action

Juice starts fermenting almost immediately – especially in the warm October weather we’ve experienced so far. The barn where we store the early juice is alive with the sound of gentle bubbling – we seal the IBCs (industrial bulk containers) and insert a simple airlock valve that keeps the air off the juice while letting the CO2 out. Allowing air to get to the juice is a fast way to spoil it, so once the caps are on, the juice is left well alone to bubble away quietly through the winter.

This is what 1,000 litres of freshly-pressed apple juice gives off – CO2 bubbles up through the airlock as the juice starts the slow fermentation into cider.

This is what 1,000 litres of freshly-pressed apple juice gives off – CO2 bubbles up through the airlock as the juice starts the slow fermentation into cider.

 

This season so far, we’ve had good yields from the apples – nice juicy fruit from the wet summer! The sugars are lower than last year, again, because of the lower sunshine through the summer. The strength of our ciders are always dictated by the sugars in the apples we press – sugar ferments to alcohol, so lower sugars mean a lower alcohol content in our 2015 harvest cider.

Last year’s apples were smaller with high sugars, so our 2015 cider is strong – for example the Harvest Moon bottles are 7.2%.

Bottles on stall

With the season fast approaching, our gift packs are making a more prominent appearance at our events. At just £10, they make a great present

We’re booking Christmas shows at the moment and are looking forward to the warm,  seasonal scent of mulled cider. Our next event is the Frome Independent on 1 November, where the mulled cider will be flowing. If you’re planning an event or would like to see Worley’s at a Christmas fair near you, please get in touch.

Meanwhile, if you can’t wait for Christmas, you can always stock up on our bottles and draught right now. Everything’s available at our webshop, including our 20-litre Bag in Box still ciders Red Hen, Rocky Road and Harvest Moon.

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Here come the apples

On Monday Helen visited The County Ground at Taunton to attend the Taste of the West category finalists lunch. Needless to say we were delighted to discover that our bottled Red Hen cider so impressed the judges that it was awarded the accolade of Champion Cider 2015 against some stiff competition from Perry’s Cider, the legendary Dowlish Wake makers. Delicious food at the swish do including canapés, duck, and great cheese, plus the best ice cream we’ve tasted for ages – Lemon Pavlova by Orange Elephant. We don’t usually dine so well on a Monday lunchtime. Thanks to everyone who made us so welcome – we’re really overjoyed with the gong.

Red Hen on the bar at the Taste of the West awards dinner before picking up the Champion Cider for 2015 award.

Red Hen on the bar at the Taste of the West awards dinner before picking up the Champion Cider for 2015 award

At the farm, Neil enjoyed a tin of soup and put together the finishing touches to the pressing set-up. The first apples came on Tuesday, five tons of early bittersweets, filling the air with that unmistakable late-September scent of cider apples. Awards are great, but the next few months is probably the most important time for Worley’s Cider – making sure the right fruit is pressed at the right time, and at its peak.

Wednesday saw the official start of pressing. Sunny day, perfectly ripe bittersweet apples, and Neil reported excellent juice content. Last year, many of the apples were ripening so fast they were clogging the pressing cloths before we could work our way through them.

Early bittersweet apples in the silo. Using apples at peak ripeness makes the best, cleanest tasting cider

Early bittersweet apples in the silo. Using apples at peak ripeness makes the best, cleanest tasting cider

Our pressing process

Here’s a rundown of our pressing procedure  – we can go into more details over the coming weeks, but this is the gist of what happens to give you an overall picture.

Apples drop into the stainless steel hopper with a hole in the bottom

Apples drop into the stainless steel hopper with an aperture in its base

Apples that are stored in the silos are poured into the stainless steel hopper on the outside of the pressing shed. They drop through an aperture in its base and are taken into the shed by a flighted conveyor belt set at a slight incline. The apples then drop onto a grading conveyor where the grots, rots, twigs and stones (and tennis balls!) are picked out and discarded, before the apples drop into a water bath. Helper Will controls this process, stop-starting the belts using the control panel.

Will sorts the apples and picks out any rotten ones

Will grades the fruit to ensure a good quality of fruit is maintained

The apples then bob about in the water bath at the base of the mill. Inside the mill shaft there’s a giant ‘screw’ that draws the apples upwards out of the water and henceforth to their doom. They are then hurled against a giant cheese grater that turns them into pea-sized chips of apple that are then perfect for pressing.

The chopped fruit gathers in the chamber above the press and when Neil’s ready to start building the cheese, he opens the hatch. To start building the cheese, he lays out a slatted wooden rack. On top of that lays a metal former that determines the height of each layer of fruit, and on top of the former, Neil lays a cloth turned to a 45° angle (so the corners overlap the straight sides). When the hatch is opened, out plops a measured amount of wet, chopped apple that is spread out to fill the cloth inside the former. The corners of the cloth are then folded on top of the chipped apples, and the metal former removed. Another board is laid on top, then the whole process is repeated until there are nine layers forming the apple ‘cheese’.

 

Apple chips drop onto the open cloth

Apple chips drop onto the open cloth

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The layers are built into a cheese nine layers high before going under the press

The layers are built into a cheese nine layers high before going under the press

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Neil then swings the bed of the press around and starts the hydraulic pump. It works from the bottom-up, with the pressure being applied from underneath, squeezing every last drop of juice from the cheese. It’s amazing how much juice you get from each stack. This juice is filtered into a blue barrel, and then pumped to one of our 1,000-litre fermenting tanks.

When the press has finished its work, the cloths are opened one by one, and the pomace shaken out. The pomace is pretty dry, and flat as a board, but it still contains much goodness, so it’s shovelled onto a trailer and taken for animal feed. Our fancy new conveyor for taking the pomace away is a few days from completion, so until that glorious day, we have to shovel it by hand.

There’s so much more to tell – we’ll keep updating the blog regularly during pressing and hopefully post a video or two. Look out for us at Wells Food Festival on 11th October. – it’s a great family day out – well worth travelling for, in case you’re in two minds. We’ll be there with the bar, or you can take home some of our lovely Champion Cider 2015 Red Hen bottles. Or possibly even both :)

 

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Eating, pressing & cider shopping

The gathering of the IBCs, ready for storing fresh-pressed apple juice

The gathering of the IBCs, ready for storing fresh-pressed apple juice

 

Pressing news

Much of last week was spent sorting out the pressing shed. Apple pressing is nearly upon us, and we have to make sure everything’s checked and working before the first fruit is ready. We bought a Voran mill and press two years ago that have been brilliant. The press is a hydraulic rack and cloth type that handles a cheese of around nine layers of fruit and the 50-tonne ram squeezes up to 120 litres of juice from that 180kg of chipped apples. The mill is like a giant cheese grater!

The conveyor and sorting belt – this takes the apples from the hopper and drops them into the mill's water bath

The elevator and sorting belt – these two conveyors take the apples from the hopper, allows a grading check for bad fruit, sticks, stones, golf and tennis balls, and drops them into the mill’s water bath.

 

To support the mill & press, we have a conveyor that lifts the apples from the hopper and onto the sorting belt. We’re also sourcing a new conveyor this year to take the pomace (the spent apple pulp) away from the press and drop it into a container for easy removal. Previous years have seen the pomace shaken onto the ground then cleared with a spade into the tractor’s loader bucket. It’s like shovelling tons of thick wet cardboard, so this new conveyor should make life much easier.

Like the cider apples, pressing season is a bittersweet experience. On a crisp clear autumn day, there’s no better place to be with the smell of ripe cider apples and pressed juice filling the air. By the end of the day we’re exhausted, soaked, sticky and freezing and can’t wait to get home to a massive bowl of spaghetti in front of the fire. When pressing’s over for the year, we give thanks to the cider gods and sleep for a weekend. More details later this month with proper photos of pressing in action.

The view from the pressing shed into the woods

The view from the pressing shed into the woods

Abergavenny Food Festival

Last weekend saw Neil head to the Abergavenny Food Festival where the sun shone and the foodies turned out. We were in the beer and real cider tent along with five other cider makers so we were in good company. The new bottles went down well – we even had someone complaining that she couldn’t buy any because they were too drinkable! That’s a first – we must remember to make some disgusting cider next year.

Shopping news

Good news if you live in the Bristol or Bath area – you can now buy single bottles of Worley’s Cider through a local online food site called Fresh Range. They are an online ‘supermarket’ but source local food, drink and provisions from the area and deliver to your door. Click here to visit www.freshrange.co.uk

If you’re looking for a nice pint of our draught, check out The Hare on North Street, Bedminster. They were early adopters of the Worley’s draught and are real cider aficionados. www.theharepub.co.uk

Over on the Bath side, Independent Spirit are stocking our new bottles, all four will be gracing the shelves by the end of the week. It’s a lovely shop – purveyors of the finest booze. www.independentspiritofbath.co.uk

Telly Wogan

And finally, we were lucky enough to be filmed for Terry & Mason’s Great Food Trip back in the spring, and this week the show was aired on BBC2. We had a spot in the Wells farmers market, where Sir Terry Wogan himself sampled our ciders and chatted to us about how we make them. His favourite was the Special Reserve keeved cider, which he liked a lot, and we really enjoyed meeting him. Lovely chap, thanks Terry.

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We’re back!

Welcome back to the Worley’s Cider blog. It’s been a while since the last post, but we’re going to be posting more regularly from now on (we promise!) to let everyone know what’s going on at the farm and the latest cider news from the Mendips.

Brand-new quality ciders

Red_Hen_clip_web_smFirst off, we launched some great new draught varieties in 2015 that have gone down a storm. You might have come across them at your local, but if you haven’t here’s a run down. Our Red Hen has been hugely popular – fruity, spicy but incredibly mellow – we won a Silver at the British Cider Championships with this little chicken and it’s been flying ever since.Rocky_Road_Med_clip_sm

Next up is Rocky Road, light, balanced and easy-drinking – medium tannins give it a more delicate flavour, but it still packs a whopping apple punch. We also introduced our first ever Sweet cider to the world in spring 2015. Beatnik Billy has the qualities of a light, sharp Eastern-style cider, and its powerful fruitiness is more than capable Beatnik_Billy_clip_smof standing up to a sweeter treatment and still retain the characteristics of real cider.

Last of the new draughts is big brother Harvest Moon. This heavyweight only just finished maturing in August 2015, so it’s relatively new to the range. Harvest_Moon_clip_smMade from slower-fermenting late season’s apples, we’ve taken a punchy bittersweet apple and blended it with a relatively rare bittersharp variety to make a strong but delicate cider with bags of character and a sherbety-citrus note.  At ABV 6.8%, the brave will be rewarded with a cider that truly makes the taste buds tingle. All real cider, of course, made with 100% fresh-pressed apples and no concentrate.

Sparkling new bottles

RH-webpicOur bottled ciders have undergone a bit of a revamp this year, with all-new label designs, a new name for Premium Vintage – which is now called Red Hen – and the unveiling of our special cider for 2015.

You might have noticed our new Worley’s branding in 2015. While we’re happy to let the cider do the talking, we also wanted to create a more solid MH-webpicidentity for our growing on-trade custom. Working closely with our great friends at Inkcap Design, we came up with a whole new look. And we had fun coming up with some new names – which was much harder than we thought! We said goodbye to the Worley’s apple, and hello to some new icons, such as the Mendip Hills sheep (based on the Rock Flock sculptures of local sculptor Jeff Boddy in Shepton Mallet), and our daft-but-lovely Red Hen farmyard chickens. Both Red Hen and Mendip Hills have been awarded several gongs this year, but more on that next time.HM-webpic

Still going strong is the Worley’s Cider Special Reserve, our keeved and bottle-conditioned cider that continues to gather converts wherever it makes an appearance. This is truly a special cider and gathered a Gold Medal at the Taste Of The West awards and a Silver Medal at the Great Lakes International Cider & Perry Competition in the US.

Our ‘Special’ for 2015 is a bottled version of Harvest, and with its sherbet characteristics it makes a wonderful sparkling version of its draught namesake. It’s all a bit new at the moment, but early feedback has been tremendously encouraging.

Don’t forget that all these ciders are available from our online cider shop at www.worleyscider.co.uk/shop/ciders

Next up, we’ll tell you about the smashing awards won in 2015, and there’ll be an update on the 2015 apple harvest and plans for pressing season.

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Powerstock – the friendly festival

Nestled in a tiny fold of Dorset countryside is a village hall that hosts one of the friendliest little cider festivals going. Powerstock is the location of this super little event, and it has been run for 11 years by local resident and cider maker Nick Poole.

This is a day that simply has to be experienced – it’s a charitable event so it has a lovely relaxed feel, but it’s great fun with music, crowds and of course loads of different ciders to test. Cider makers from all over the South West and beyond donate their cider to be sold to a varied and interesting evening crowd numbering 500 cider enthusiasts, with all proceeds being donated to the village hall.

Before that, though, the makers gather for a relaxed lunch and a cider competition. There are only three classes to enter – Dry, Medium and Sweet – but the key ingredient that makes this a useful indicator of quality is that the judging is carried out by all the other makers who have entered. This year we were honoured to win Second Prize in the Dry category.

Then the evening swung into life. A raucous blend of cider makers, Scrumpy and Western band Skimmity Hitchers (click the link to see more pics) and a horde of 500 thirsty drinkers slurped, talked and danced through the rest of the evening.

An excellent day – and once again we’d like to thank Nick Poole and his team for a great effort on getting the organisation bang on for another year. See you there next year!

 

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Chicken in cider

Slow cider-cooked chicken with crispy skin, tender meat and flavour-packed sauce

This is a simple, thrifty meal using chicken legs and Worley’s Cider. You’ll end up with chicken that’s crispy on the outside but soft and tender underneath. There’s also a rich cider and mushroom sauce to go with it. It’s not quite a one-pot affair, but gets close!

Ingredients
4 large chicken legs (or 8 thighs)
1 pack chestnut mushrooms (any kind really, but chestnut are tasty and not too watery)
400ml approx Worley’s Cider (medium)
Knob of butter
Bay leaf
2 sprigs thyme
Double cream or cornflour (optional)
Chopped parsley
English mustard

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Brown the seasoned chicken in batches before putting in casserole dish

1. Season the chicken with plenty of salt & pepper and brown on both sides in a frying pan. Put chicken in a shallow, ovenproof dish.

2. Pour about half the cider into the frying pan and let it bubble while scraping the crispy chickeny bits off the bottom. Pour in with the chicken, and add the rest of the cider – till it reaches about half way up the chicken. (this depends on the size of your dish really, so use your discretion)

Pour the rest of the cider around the chicken and mushrooms

2. Chop mushrooms into chunky slices and fry in a generous knob of butter till the juices run and the mushrooms brown slightly. Tip into the dish with the chicken.

4. Tuck in the bay and the thyme.

5. Cook at 140 degrees C/Gas mark 1 for one and a half hours. The skin will crisp if you just leave it and don’t baste or turn the chicken.

Ready to serve - or take the next step and add the mustard and cream

6. It’s ready to serve like this if you want a broth-like sauce. Adjust seasoning and sprinkle with chopped parsley. A bowl of plain rice would be perfect to accompany.

Pour the sauce into a pan and add mustard and cream

7. For a more sumptuous dish, pour off the sauce into a pan. Whisk in a few tablespoons of double cream and a teaspoon of English mustard. Adjust seasoning, and add more mustard if required. To avoid the cream, mix a few teaspoons of cornflour with some cold cider or water in a teacup. Add till you get your required thickness.

8. Serve with mash & veg and a drop of Worley’s Cider to wash it down.

(There are only 3 left at this stage because I accidently ate one)

Chicken in a cream and cider sauce - an antedote to the cold

 

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