During a long weekend in October, Les Legge and a few friends came over to the Isle of Wight to show the locals how to make cider. The demonstration took place a Brickfield Equestrian Centre and was witness by several CAMRA members. Refreshment was provided by The Ciderman who provided several examples of proper cider and perry including a cider made on the Isle of Wight seven years ago. 

Les and his accomplices  brought with them two and a half tons of Hereford "Cider Fruit" (that's "apples" to you and me). And were supplied with a further ton or two of Isle of Wight "non Cider Fruit"  (that's "apples" to you and me). The difference to the layman seems to be that "Cider Fruit" is specially grown for the purposes of making cider.  

 If all goes well the result will be around 400 gallons of cider made on the Isle of Wight with Isle of Wight apples (with a little assistance from Hereford).

The process is really simplicy it self. The apples are chopped up in a "Scratcher". This one is driven by a shire horse via a rack and pinion. The resulting mash is wrapped in hessan cloths to make  "cheeses" and the cheeses are squashed in a press. The juice comes out and is bucketed into a barrel. And that's about it.  

No yeast is added, the only other constituent being water.

I am  grateful to Paul Miller - the Ciderman for arranging the visit and wait with anticipation for his "Red Squirrel Cider".

I would also like to thank Geoff for the splendid  photographs.

You can expand the photographs by clicking on them.

ciderpage