Ridge & Furrow Cider makes award-winning naturally sweet craft cider in small batches from apples sourced from our own traditional ridge and furrow orchard.
THE RIDGE AND FURROW ORCHARD
Traditional orchards are recognised as a priority habitat under the UK Biodiversity Action Plan (UK BAP). Our traditional orchard was designated as a County Wildlife Site in Excellent Condition 2013 by Devon Wildlife Trust. The ridge and furrow pattern has been recognised as an archaeological feature by the ELS Environmental Stewardship scheme.
The orchard is thought to date back to the 1890s. The trees being planted on the ridges with the furrows acting as drainage channels. The orchard still has several veteran trees including some Northwoods. The orchard has been restored to former glories since the 1970s and now has more than 30 traditional Westcountry cider apple varieties including Kingston Black, Dabinett, Sweet Coppin, and Yarlington Mill.
Our cider making process
All of our ciders are handcrafted using the artisan method of ‘arrested fermentation’ induced by multiple rackings and aided by using apples from our own mature unfertilised and unsprayed orchard.
The combination of heritage West Country varieties of cider apple and low nutrient levels ensures a slow gentle fermentation which typically takes between 4 and 6 months. The result is a clean fresh tasting cider which balances the tannin, acidity and unfermented sugars from the carefully selected apples.
Our ciders are crafted from 100% fresh cider apple juice, a small amount of high quality cider yeast (Saccharomyces bayanus strain) to maintain quality and consistency, and a small amount of sulphite to prevent unwanted acetic flavours from developing. No water, sugar, sweetener or anything else is added.