Making Cider the Traditional Way 2017-02-08T17:54:31+00:00

Dunkertons Cider have been making traditional organic cider and perry drinks for over 35 years. The process begins with the careful selection of the finest traditional cider apple and perry pear varieties. 

At Dunkertons, making cider and perry the traditional way always begins with the fruit we select.

The varieties of cider apples and perry pears we use have been chosen for their unique characteristics. As soon as the apples and pears are ripe, which in some years has been as early as September, the fruit is harvested and delivered to our cider mill for pressing.

Straight after harvesting the fruit is washed, milled to a pulp, and then pressed in a belt press. The juice is pumped to shining stainless steel vats for a slow fermentation which creates more interesting flavours. Sometimes it can be late May before ciders are ready for racking off. Tasting and blending carries on throughout the year.

Our drinks are made from traditional varieties of apples and pears, chosen each Autumn for their particular characteristics. As soon as apples are ripe, which in some years has been as early as September, they are delivered to the Mill in Pembridge or harvested from our very own organic orchards.

The fruit is washed, milled to a pulp and then pressed in a belt press. The juice is pumped to shining stainless steel vats for fermentation. A long slow fermentation leads to more interesting flavours, so it can be late May before ciders are ready for racking off. Tasting and blending carries on throughout the year.

Bottling of the cider and perry takes place at our mill. Some cider is pumped across to wooden barrels displayed in our shop where you are welcome to taste our award winning drinks before buying.

Bottling of the cider and perry takes place on the premises and some of the cider cider is pumped across to wooden barrels in the converted 16th century barn where you will find our shop and can taste our products.

There are many different varieties of cider apples. We tend to use the following for flavour:

Sweet Coppin to produce a sweet taste

Stoke Red for a bittersharp taste

Dabinett to produce a bittersweet taste

Foxwhelp to give a sharp taste

There are many different varieties of cider apples. We tend to use the following for flavour:

Sweet Coppin to produce a sweet taste

Stoke Red for a bittersharp taste

Dabinett to produce a bittersweet taste

Foxwhelp to give a sharp taste

There are many different traditonal varieties of cider apples and perry pears and we have perfected the art of using those with the best flavours to produce our drinks; 

Sweet Coppin is an old Devon variety of tree and it produces apples that makes a sweet juice of a vintage quality.

Dabinett is a classic English cider apple variety which produces a “bittersweet” tasting juice.

Stoke Red is another clasic English cider variety originally from Somerset producing a high-quality bittersharp juice.

Foxwhelp is thought to originate from the Herefordshire/Gloucestershire border and creates a cider with a bittersharp taste and a great aroma. 

We also frequently use Breakwells Seedling cider apples for their fresh and aromatic flavour, the Knotted Kernel is sweeter and more tannic; the Court Royal is delicate and fragrant; and the Yarlington Mill is full bodied with plenty of availability. In some cases it is possible for us to use up to another 30 varieties in our cider making. 

In addition to those apples named above we frequently use Breakwells Seedling for their fresh and aromatic flavour, the Knotted Kernel is sweeter and more tannic; the Court Royal is delicate and fragrant; and the Yarlington Mill is full bodied with plenty of availability. It is possible for us to use up to another 30 varieties as well in the process.

Perry is particularly difficult to make as the pears need to be pressed as soon as they are blown off the trees in the autumn winds or fall from high branches in later frosts. Great care has to be taken after fermentation in racking off the juice from the lees to produce a bright, delicate and aromatic Perry. Dunkertons only ever use traditional perry pear varieties like Moorcroft, Thorn, Merrylegs and Brandy.

Perry is particularly difficult to make as the pears need to be pressed as soon as they are blown off in the autumn winds or fall from high branches in later frosts. Great care has to be taken after fermentation in racking off the juice from the lees to produce a bright, delicate and aromatic Perry. Dunkertons use pear varieties like Moorcroft, Thorn, Merrylegs and Brandy.

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August 17th, 2017|Comments Off on In memory of Ivor Dunkerton “We’re deep into flavour here. Our ciders really taste of apples.”

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Latest News

In memory of Ivor Dunkerton “We’re deep into flavour here. Our ciders really taste of apples.”

August 17th, 2017|Comments Off on In memory of Ivor Dunkerton “We’re deep into flavour here. Our ciders really taste of apples.”

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