Cider Making at Ventons Devon Cyder

Natures offering in terms of availability, quantity & quality of apples, natural sugar content, temperature & air pressure for fermenting changes year on year, even weekly, but at Ventons Devon Cyder we have learned that part of the art of cider making is to work with nature and to make the best of what it has to offer at the time, not only each year, but on each press & beyond.

Our Real Cider is fermented from the fresh whole juice of locally sourced and unsprayed vintage cider apples, relying purely on natural yeasts present in the apples & our cider barn to ferment the natural sugars. The speed and type of fermentation in cider making and end product is determined by many natural factors.

We blend our cider apples at pressing time to get the balance of acid and tannins right but also blend our fermented cider at a later stage if needed to achieve the consistent quality that we want. Our naturally sweet keeved cider (Normandy Style) is usually made later on in the season when the air temperature is lower. There is no set plan for each barrel when you work with nature.

The content of each barrel is unique when you make it naturally so we go for a consistent quality rather than a consistent flavour. Every barrel is unique, every time although over time our Cyder has developed its own signature flavour.

We are passionate about our Real Cyder and really hope that you enjoy the fruits of our labour (Literally!)