Island Life Magazine Ltd November/December 2005 | Page 43

FEATURE

Le f t : h e r e y o u c a n
see Les Legge
transferring the
pressed cider from
the pulper to the
wooden casks for
the three-month
fermentation stage.
The barrels have to
remain airtight
throughout the
process, so they are
topped up with water
t o r e m o v e a n y a i r.
B e l ow : T h e c h e e s e
block - made from
horse hair - comes
under immense
pressure, so the
apple juice trickles
into the wooden
b a r r e l s b e l o w.
F a r L e f t T op : L e s
Legge with some
enthusiastic cider
drinkers.
F a r L e f t B o t t om :
Prince the Shire hard
at work.

Once the apples have been pressed,
the cider is then put into the
barrels and left to ferment for
about three months, at which point
it can be consumed. Whilst cider
can actually be kept in the barrel
for up to 10 years, this does not
improve the quality, and it is really
better to drink it within 12 months.

If you fancy some original cider
with a real horse’s kick then
contact Brickfields on 01983 566801

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