Apples and Orchards
Cider can be made from any type of apple. In the South East of England, ciders have historically been made with eating apples, as these were grown locally for the London markets.
Traditional, West Country style ciders, however, are made from specific varieties of apple that have been grown for centuries solely for the purpose of making cider.
Apples are grown under long-term contracts between cider makers and local farmers. The apples are harvested in the autumn over twelve weeks depending on variety, beginning in mid-September.
Blossomtime usually in early May is another feature of cider making popular with tourists who flock to cider making areas, such as Herefordshire, Somerset and beyond to witness thousands of acres of apple blossom.
There are literally hundreds of cider apple varieties with a range of wonderful and evocative names, such as:
There are 4 main classifications of cider apples:
Traditional Orchard
Known as a standard orchard, this traditional style of orchard would have been present on every farm in the West of England to make cider for the family and the farm workers.
The tree height was deliberately high so livestock could graze underneath. The apples would have been largely collected by hand.
Modern Orchard
Known as a bush orchard, the trees are purposely grown at a lower height for easier management. The trees are planted in continuous rows and produce signficantly more apples per acre.
This orcharding method was devised when cider grew more popular after 1945 when there was a greater demand for cider apples. These orchards are mechanically harvested.
