All posts by: Jim C

Here is a list of Cider and Perry makers by county in the UK – England, Wales and Scotland.

Please note that not all are open to the public, so please check the listing, and if necessary call the farm before visiting. You may also want to take your own containers to save plastic, and cash, rather than credit cards.

If you have any new producers or want to be added as a producer yourself, just email us your details.

Want to buy cider online?

Visit the buy cider page on Real Cider.


  • Franklins Cider 10 Chapel Street, Dunton, Biggleswade, Bedfordshire, SG18 8RW 01767 310 424
  • Harrold Calvados, 10 Chapel Street, Dunton, Biggleswade, Bedfordshire, SG18 8RW. 01767 310 424


  • Valley Vineyards, Stanlake Park, Twyford RG10 0BN 0118 9340176
  • Ciderniks, High St, Kintbury, Hungerford, Berkshire. RG17 9TJ. Online sales only via website
  • Crazy Daves Cider, Oak Tree Farm, Holyport, Berkshire. SL6 2HL. Contact Dave on 07864 914630 (working hours)
  • Pang Valley Cider, Cold Ash, Berkshire.
  • Tutts Clump, Hungerford Lane, Bradfield, West Berkshire. RG7 6JH. 0118 974 4649


  • Bristol Ciderworks, Bristol. Online sales via website
  • Cotswold Cider Co, Bristol area. Online sales via website
  • Riddle Cider, Oak Farm, Oldbury Lane, Thornbury, Bristol. BS35 1RD. 01454 413263

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  • Tardebigge Cider, Tardebigge Cider Company, Tutnall, Worcestershire, B60 1NB.  Tel. 01527 877946

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  • Cheshire Cider, Eddisbury Fruit Farm, Kelsall. Wholesale only
  • Cheshire Cider Project, The Copse, Warrington Rd, Mickle Trafford CH2 4EB. 07917 841304
  • Dunham Cider Press, Sawpit St, Dunham Massey, Altrincham. WA14 5SJ.
  • Madhatters Cider, 84 Didsbury Road Norris Bank. SK4 2JL .
  • Winsors Cider, Hillside Farm, Chapel Lane, Willington, Tarporley, CW6 0PH

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  • Cowmire Hall, A,O,C (ancient orchard cider), Cowmire Hall, Crosthwaite, Kendal, Cumbria, LA8 8JJ
  • Cumbrian Cider Boltongate, Wigton.

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  • Ashover Cider Co, The Wheatcroft, Butts Road, Ashover, Chesterfield. Derbyshire. S45 0AX. 07812187770
  • Kniveton Cider Co, Derbyshire
  • Oldfield Farm, Belper Rd, Stanley Common, Ilkeston. DE7 6FP.
  • Scropton Cider, Chasey Croft, Watery Lane, Scropton, South Derbyshire. DE65 5PL. 01283 814730
  • The Moss Cider Project, Furness Vale, High Peak .
  • Three Cats Cider, Derby.

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  • Ashridge Cider,Barkingdon Farm, Staverton, Totnes, TQ9 6A, 01364 654749
  • Bollhayes Cider, Bollhayes Park, Clayhidon EX15 3PN, 01404 890262
  • Brimblecombe’s Farmhouse Cider, Farrants Farm, Dunsford 01647 252783.
  • The Cider House, Ye Olde Cider Bar, 99 East Street, Newton Abbot 01626 354221
  • Countryman Cider – Felldownhead, Milton Abbot, Tavistock +44(0)1822 870226
  • Crebers Rock Cider, Mammoth Trees, South Brent, TQ10 9JE
  • Gray’s Farm Cider, Halstow, Tedburn St Mary, Exeter EX6 6AN, 01647 61236
  • Hancock’s Devon Cider, Clapworthy Mill, South Moulton EX36 4HU 01769 572678
  • Heron Valley Crannacombe Farm, Loddiswell, Kingsbridge. 01548 550286
  • Lower Grimpstonsleigh Cider East Allington, Kingsbridge. 01548 521258
  • Luscombe Juice & Cider Luscombe Farm, Buckfastleigh, South Devon TQll OLP 01364 643036
  • Lyme Bay Winery, Shute, Axminster, Devon EX13 7PW, Contact Jacqui Barker, 01297 551355
  • Ostler’s Cider Mill, Eastacott Lane, Northleigh Hill, Goodleigh, Barnstaple, 01271 321241
  • Ventons Devon Cyder, Willis Cottage, Clyst St Lawrence, Cullompton, East Devon, EX15 2NL, 07811 963853. @Ventons_Cyder
  • Real Drink Ltd, Yarde Farm, Stoke Gabriel TQ9 6SJ, 01803782461
  • Roger Hunt’s Devon Farm Cider, Higher Yalberton Farm, Paignton TQ4 7PE, 01803 557694
  • West Lake Farm, Chilla, Beaworthy EX21 5XF, 01409 221991
  • Yearlstone Vineyard, Bickleigh EX16 8RL, 0)1884 855700
  • Winkleigh Cider, Western Barn, Hatherleigh Road, Winkleigh EX19 8AP 0183 783560
  • Sampford Courtenay, Solland Farm, Sampford Courtenay, EX20 3QT 01837 851638

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  • Dorset Nectar Strong Orchard, Pineapple lane, Waytown, Dorset DT6 5HZ
  • Wolfeton Cider, Wolfeton House, nr Dorchester DT2 9QN 01305 263500
  • Cider by Rosie Winterborne Houghton, Blandford, Dorset DT11 0PE, 01258 880543
  • Lulworth Skipper (Dorset Cider) Culeaze Lodge, Culeaze, Dorset BH20 7NR Tel 01929 471853
  • Lyme Bay Cider Shute, Axminster, Devon, EX13 7PW 01297 551355
  • Castles Cider Crabbs Bluntshay Farm, Whitchurch, Canonicorum, Bridport, Dorset DT6 6RN 01297 489064
  • Marshwood Vale Cider, Hillside, Stony Knaps, Thorncombe, Dorset, TA20 4NY Tel: 07789 076481
  • West Milton Cider 1 Pear Tree Cottages West Milton Bridport Dorset DT6 3SH – 01308 485235

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  • Delvin End Cidery, Blooms View, Delvin End, Sible Hedingham, Sible Hedingham, CO9 3LN. Tel: 01787 461229
  • Matching Cider Company, 4 Mill Lane, Moreton CMS 0DN. Tel: 01277 890519
  • Park Fruit Farm, Pork Lane, Great Holland, Frinton-on-Sea C013 0ES. Tel: 01255 674621

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  • Allen, Berkeley, Gloucestershire.
  • Beard and Sabre Cider Company, Unit 2B, Norcote, Workshops, Cirencester, GL7 5RH.
  • Brook Apple Farm Cider & Perry, 24 Rendcomb, Cirencester, GL7 7HF. 01258 831479
  • Days Cottage, Day’s Cottage, Upton Lane, Brookthorpe, Gloucestershire, GL4 0UT.
  • Dunkertons, Dowdeswell Park, London Rd, Charlton Kings, Cheltenham, GL52 6UT. 07877 994071
  • Forgotten Orchard, North Nibley, Gloucestershire.
  • Hartlands Farmhouse Traditional Cider, Hill Farm Ln, Tirley, Gloucester GL19 4HA. 01452 780480
  • Hayles Fruit Farm, Winchcombe, Gloucestershire. 01242 603320
  • Jolter Press, Unit 3/6 The Mews, Brook Street, Mitcheldean, Glos. GL17 0SL. 07803 276209
  • Lukes Cider, Gloucestershire.
  • Minchew’s Real Cider & Perry, Rose Cottage, Aston Cross, Tewkesbury, GL20 8HX. 01684 773427.
  • Moles Cider, Wickwar, Gloucestershire.
  • Old Stag Cider, Gloucestershire.
  • Orchards Cider & Perry Co, Yewgreen Farm, nr Brockweir, Chepstow. 01291 689536
  • Pearson Cider, Northway Lane, Tewksbury. GL20 8JG. Online sales only via website
  • Pointons Cider, Witcombe, Gloucestershire. 07761 476103.
  • Priors Tipple, Gloucestershire GL54 5PH.
  • Severn Cider, The Old Vicarage, Northington Lane, Awre, Newnham, Gloucestershire GL14 1EL. 01594 510282.
  • The Wild Cider, 11 Bradley Street, Wotton-under-Edge, Gloucestershire. GL12 7AP.

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  • 146 Cider, Southampton, Hampshire.
  • Godshill Cider Co, High Street, Godshill, Isle of Wight, Hampshire PO38 3HZ. 01983 840680
  • Gospel Green Cyder Company, Drift Road, Liss, Hampshire, GU33 6BS. 01420 446 448
  • Harrow Wood Farm, New Forest, Hampshire. 01425 672487 
  • Meon Valley Cider Ltd,West Meon, Hampshire. GU32 1JP. 0208 720 9204
  • Mr Whiteheads Cider, Windmill Farm, Colemore, Nr. Alton, Hampshire, GU34 3PY. 01420 511733
  • My’n’ers Cider, Vaggs Lane, Hordle.
  • New Forest, Burley, New Forest.

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  • Amazing Cider, Nr. Ledbury, Herefordshire. 01531 660605
  • Ashgrove Farm Cider, Ashgrove Farm, Marden, Herefordshire. HR1 3EY. 01568 797 867
  • Bartestree Cider, Stalls Cottage, Bartestree, Hereford, HR1 4BY. 07929 734129
  • Butford Organics, Bowley Lane, Bodenham, Herefordshire, HR1 3LG. email [email protected]
  • Celtic Marches Bishops Frome, Herefordshire.
  • Checkley Brook Cyder, Checkley, Herefordshire. HR1 4ND. 07886 720505
  • Cleeve orchard, Ross on Wye, Herefordshire.
  • Colcombe House, Hampton, Bishop Hereford.
  • Falcon Orchard Falcons Nest, How Caple. Herefordshire HR1 4TF. 01989 740257
  • Fair Oak Cider, Fair Oak, Bacton, Hereford, HR2 0AT. 01981 241210
  • Gwatkin Cider, Moorhampton Park Farm, Abbey Dore, Hereford HR2 0AL. 01981 551 906
  • Henney’s Cider Co, 2 Tan House Court, Much Cowarne, Bromyard. HR7 4JE.
  • Johnson, Hereford.
  • Lyne Down, Much Marcle, Herefordshire.
  • Maypole Cider, Hereford.
  • Newton Court Cider, Newton Nr Leominster HR6 0PF.
  • Olivers Cider and Perry The Old Hop Kilns,  Moorhouse Farm, Ocle Pychard,  Herefordshire.  HR1 3QZ.
  • Once upon a Tree, Haygrove Evolution, Little Marcle Road, Ledbury, Herefordshire. HR8 2JL
  • Pips Cider, Mill Cottage, Dorstone, Herefordshire HR3 6BN. 01981 550 484
  • Rathays Cider, Sutton Saint Nicholas, Hereford HR1 3AY. 01432 880936
  • Robinson’s Cider , Little Hereford.
  • Ross-On-Wye, The Yew Tree Inn, Peterstow, Ross-on-Wye, Herefordshire. HR9 6JZ. 01989 562 815
  • Seb’s Cider, Herefordshire.
  • Snails Bank, Herefordshire. 07534 293 397.
  • Springherne Cider, Bulls Hill, Walford, Ross-on-Wye, Herefordshire. HR9 5SD.
  • The Orgasmic Cider Company, Great Parton Farm, Eardisley, Herefordshire. HR3 6NX.
  • Upper House Farm, Bishops Frome, Malvern. 01981 541246
  • Westons Cider H. Weston & Sons, The Bounds, Much Marcle, HR8 2NQ. 01531 660233.
  • Woodredding Cider, Woodredding Farm, Hereford, Herefordshire. HR9 7RG. 01531 660257.

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  • Apple Cottage Cider, Baldock, Hertfordshire. 07549 003255
  • Mayfly Cider, Middle Farm, Throcking, Hertfordshire. SG9 9RN. 07759 900737
  • Cam Valley Orchards, 25 Whitecroft Road Meldreth Royston Hertfordshire SG8 6ND

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Lancashire and Great Manchester

  • Moss Cider, Unit 8, Furness Vale Business Centre, Calico Lane, Furness Vale, High Peak, SK23 7SW
  • Red Bank Cider Unit 22B Bradleyfold Trading Estate, Radcliffe Moor Road, Bolton, BL2 6RT – 01204 402222


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  • Brandy Wharf Cider Centre, Waddingham, Gainsborough DN21 4RU, 01652 678364
  • Skidbrooke Cyder Co, The Grange, Skidbrooke, Nr Louth, Lincolnshire, LN11 7DH 01507 339368.

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  • Badboy Cider, Pipewell Hall, Pipewell, Nr. Kettering, Northamptonshire. NN14 1QZ
  • Harefields Craft Cider, Duncote, Northamptonshire. 01327 437229
  • Healys of Winwick Cider West Haddon, Northampton. NN6 7AQ. 07811 284392
  • Saxby’s Cider, The Cider Yard, Grange Farm, Farndish, Wellingborough, Northamptonshire. NN29 7HJ 01933 353666.
  • Vale Of Welton, Daventry, Northants.

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  • Northumberland Cider Company, East Park Farm, Prudhoe, Northumberland. 01434 606789



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  • Flitteriss Park Farm, Flitteriss Park Farm, Braunston, Rutland. LE15 8QX. 07739 361008

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  • Fernihough’s Cider, Ashdown, Worcester Road, Boraston, Tenbury Wells, Shropshire.  WR15 8LL. 01584 819632
  • Mahorall Farm Cider, Nash, Ludlow, Shropshire, SY8 3AH. 01584 890296

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  • Woodys Cider, 7 Nicklaus Close, Branston, Burton on Trent, DE14 3HP 01395 568406


  • Stoke Farm Cider Ltd, Stoke Farm, Battisford, Stowmarket, Suffolk. IP14 2NA. 01449 6112020
  • Aspall, The Cyder House, Aspall Hall, Debenham 1P14 6PD. 01728 860510
  • Castlings Heath Cottage Cider, Castings Heath Cottage, Groton, Sudbury. 01787 210899

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  • Coldharbour Cider, Coldharbour, Dorking, Surrey. 01306 712140
  • Garden Cider Co, Mill House Farm, Petworth Rd, Chiddinfold, Surrey. GU8 4SL. 01428 645191
  • Gospel Green Sussex Cyder, Haslemere, GU27 3BH. 01428 654120
  • Swamp Donkey Cider, Hawkley Inn, Pococks Lane, Hawley. GU33 6NE. 01730 827205
  • Vachery Farm Cider, Vachery Estate Cranleigh.

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  • Ascension Cider Gainsborough Ln, Polegate, Sussex. BN26 5HQ. 01323 344777
  • Battle Organic Cider, Elmsleigh, Whatlington Road Battle East Sussex TN33 0JN. 07545891388
  • Bignose and Beardy, Framfield, East Sussex.
  • Dreymans Cider, Nr Chichester, West Sussex. PO18 8XA. 07584260778
  • Hunts Sussex Cider, Sedlescombe, Battle, East Sussex.
  • JB cider The Orchard, Maplehurst, West Sussex, RH13 6LL. 01403 891352
  • Jolly Dry Cider, Wilmington House, Wilmington, Polegate, East Sussex, BN26 5SJ. 01323 870445
  • Mayfield Cider, Pennybridge Farm, Mayfield, East Sussex. TN20 6QB. 01435 873173
  • Middle Farm, Firle, Lewes, East Sussex. BN8 6LJ. 01323 811324.
  • Perryhill orchards, Perryhill Orchard, Edenbridge Road, Hartfield. 01892 770595
  • Portslade Wild Thing, 154 Mile Oak Road, Portslade, West Sussex, BN41 2PL. 01273 423662
  • Sea Cider, The Forge, Old Kiln Works, Ditchling Common. BN6 8SG. 01444 257053
  • South Down Cider, Wilmington, Sussex. 07900 464867.
  • Starvecrow Cider, Clayton farm Peasmarsh Rye East Sussex. TN31 6XS.
  • Trenchmore Farm, Cowfold, West Sussex. 01403 864419
  • Yellowcoate Cider, Ringden farm, Flimwell, East Sussex. 01580 879385

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South Wales

  • Allen, Cwmafan, Port Talbot.
  • Apple County Cider Co, Whitehouse Farm, Newcastle, Monmouthshire, NP25 5NS. 07812 095240
  • Berry Hill Farm Cider, Coedkernew, Newport, Gwent, NP10 8UD. 01633 680938
  • Brecon Beacons Cider
  • Dan Y Graig Seidr, Swansea.
  • Gwynt y Ddraig , Llantwit Fardre, Pontypridd Rhondda Cynon Taff
  • Hallets Cider, Newbridge, Newport. NP11 5AY.
  • Orchards Cider and Perry Co, Brockweir,  Nr Chepstow.  NP16 7PE. 01291 689536
  • Palmer’s Upland Cyder, Rogerstone, Newport. 01633 676333
  • Penallt Cider, Penallt, Monmouth.
  • Raglan Cider Mill, Llanarth, Usk .
  • Springfield Cider, Springfield Farmhouse, Llangovan, Monmouthshire, NP25 4BU. 01291 691018
  • Troggi, Earlswood, Monmouthshire. Wholesale only, no visitors
  • Ty Bryn Cider (W.M.Watkins), Upper House Farm, Grosmont, Monmouthshire.
  • Ty Gwyn, Pen Y Lan Farm, Pontrilas.
  • Usk Cider, 18 Ladyhill, Usk, Monmouthshire. 01291 673804
  • Vale Cider, Ffald Wen, Heol-y-march, Bonvilston, Vale of Glamorgan. CF56TS. 07933 286631
  • Williams Brothers, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly. CF83 8GF. 07970 509889

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West Wales

North Wales

  • Dee Ciders, Flintshire, Wales. 07803 715375
  • Jaspels Unit, 3-4 , Site 9, Amlwch Business Park, Amlwch, Isle of Anglesey. LL68 9BJ. 07990800100
  • Pant Du, Caernarfon, Gwynedd.
  • Rosies Triple D Wales. LL11 3BA. 07812 500 513.

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Mid Wales

  • Berriew , Argoed, Welshpool. Wholesale only.
  • Borderland Ciders
  • Hendre Cider, Comole, Aberedw, Builth Wells, LD2 3UU. 01982 570271
  • Old Monty, Garthmyl, nr Montgomery.
  • Ralph’s Cider & Perry, Old Badlands Farm, New Radnor, Radnorshire, LD8 2TG. 01544 350304
  • Skyborry Cider, Lower Skyborry Cottage, Knighton, Powys LD7 1TW.07967 478 925
  • Welsh Mountain Cider, Prospect Orchard, Newchapel, Llanidloes, Powys. SY18 6JY. 07790 071729

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  • Caney’s Cider, 4 High Street, Studley, Warwickshire, B80 7HJ. 07876 346737
  • Hogans Cider, Haselor, Alcester, Warwickshire. B49 6LX.
  • Napton Cidery, Holroyd house Farm, Napton on the Hill, Southam CV47 8NY. 01926 811 910


  • Little Thornham Cider, Seend, Melksham, Wiltshire, SN12 6PQ. 07764 251282
  • Mates Cider, 5 Chambon Close, Minety, Wiltshire. SN16 9QE
  • Nomansland Cider, Forest Road, Nomansland, Wiltshire. SP5 2BN
  • Rutts Lane Cider, 21 Rutts Ln, West Lavington, Devizes SN10 4LN . 01380 609090
  • Wessex Cider, Salisbury, Wiltshire.

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  • Barbourne, Worcester, Worcestershire.
  • Barkers Real Cider & Perry, Worcester, Worcestershire
  • Fletchers Cider, Quakers Yard, Kinlet Road, Far Forest, Worcestershire, DY14 9UF. 07598979071
  • Grafton Field Cider, Bockleton, nr Tenbury Wells, Worcestershire.  WR15 8PT. 01568 750638
  • Malvern Magic. Worcestershire. 07771 904127
  • Norbury’s, Worcestershire.
  • Out of the Orchard, Pershore, Worcestershire.
  • Titlark’s Cider Company, Himbleton, Droitwich, Worcestershire, WR9 7JY.

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Related links

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There are more than 300 cider apple varieties. These apples are not like the ones you buy from the supermarket, they have special strains high in acids and tannins that are unique to the West Country – Somerset, Devon and Herefordshire.

Cider apples fall into four categories, according to the tannin, sugar and acidity levels:

  1. Bittersweets are high in tannin and low in acid – eg: Yarlington Mill, Dabinett
  2. Sweets and low in both – eg: Sweet Coppin, Sweet Alford
  3. Bittersharps are high in both – eg: Kingston Black, Broxwood Foxwhelp
  4. Sharps are low in tannin and higher in acid – eg: Frederick, Crimson King

Most traditional apple varieties contain a combination of all four. It’s down to the expertise of the cider makers judgement on how to blend so the final result is a balanced mix of sugars, acidity and tannins. Too much of one may result in the cider being overpowering and undrinkable.

Foxwhelp Cider Apples

Foxwhelp Cider Apples

Tannin gives cider the colour, the more tannin, the deeper the golden brown. Tannin also give dryness, the same dryness in red wine that sits at the back of your tongue when tasting it.

These give unique tastes and characteristics depending on the combination of apples that are pressed to make real cider.

The apples also have fantastic names: Tower of Glammis, Galloway Pippin, Watson’s Dumpling, Red Cluster, Foxwhelp to name but a few!

Cider makers choose their apple selection before pressing the cider apples together. Other producers press the apple types individually, then blend to taste the juices before they ferment. And some don’t even blend, they sell the cider as single varietals, for example, Kingston Black which is fermented in old rumm barrels to give a distinctive flavour and Redstreak whose production as a single has been traced back to the 18th century.

Did you know: 45 per cent of all UK apples are now used to make cider – Learn more at cider facts.

Further links:
Cider Apples at NACM
Cider Apple varieties by County

Cider making has long been a traditional countryside craft, that involves years of experience to get the correct blend of apples for a great tasting cider

The production process for making real cider is simple, and has remained unchanged for centuries:

Select apples, press them, ferment slowly in barrels over the winter and by early summer you will have dry, still, refreshing real cider!

However, here is the basic simplified process that cider producers follow to make real cider:


Apples arrive from the orchards in October, they are washed (surface sterilsed) and sorted to remove rotten apples. All leaves, twigs and other orchard debris is removed to leave just the fruit that meets the standard.


Apples are then mashed, either mechanically using a scratter, or by hand – to create a pulp which is put into the cider press.


The cider press extracts the juice from the apples, which then goes directly into plastic fermentation barrels.


No yeast is added as it occurs naturally on the skin and in the flesh of the apple. The fermentation is a slow process due to the low temperatures over winter. However, early summer you can check whether the cider is ready by the following methods: clarity, taste and specific gravity (% ABV).

Larger producers also use these steps to make the cider taste great:


All Cider Makers rely on their own ability to taste the fermenting ciders to measure the fermentation process.


On a large scale, once fermented, the cider is transferred to a maturation vessel, usually a very large oak barrel where matured ciders from previous seasons are combined and blended as the cider maker completes the finished product.

Of course, you don’t need to be a farm producer to enjoy making real cider. You can do this at home with the basic equipment for cider making. The links below provide more information on how to get started.

Further links

Thanks to a natural hybridisation between two fruits, thousand of years ago edible apples developed, and the discovery of a refreshing glass of cider began.

Travelling through the Middle East, to Turkey, and then across to what would become Britain, neolithic people were familiar with planting and working with the wild apple Malus syvelstris.

1204 AD is the first written record in this country we have of cider as a form of payment by a manor in Runham, Norfolk.

The Celts made a crab apple cider before this, and continued to be improved by the Romans, who developed cider making equipment for crushing and extraction of the apple juice they produced from their newly planted orchards.

When the Romans left it was the Christians turn to keep the orchards thriving in small pockets of land. The Normans introduced a number of new cider apples.

During the dark ages, monks preserved the knowledge of cider making, assisted by the Bishop of Bath who bought cider presses for his monastery in 1230.

Henry VIII sent fruiterer Richard Harris to France who bought back new varieties, including the Pippin, and created orchards in Kent, now the fruit basket of England.

Throughout the 17th Century the number of orchards increased, and the preference of Cider compared to fine wines grew more popular amongst gentry and royalty.

In the 18th Century, Cider became the drink for all classes to enjoy. More farms produced cider to give as payment to their workers, a second pressing of the apple pomace resulted in a cider that was around 2-3% ABV. Half a gallon for breakfast, same for lunch and more which they carried in the fields.

Cider Drinker - Photo Credit: NACM

Cider Drinker - Photo Credit: NACM

Into the latter part of the 19th Century, and cider was approached more scientifically, by fruit growing societies and clubs to improve and experiment with grafts of cider trees, look at the best varieties and efficient production processes.

A campaign to stop payment in the form of alcoholic beverages brought about the addition of a clause to the Truck Act of 1887 which prohibited the payment of wages in this way.

Today, modern cider making still relies on the same basic principles as have applied for centuries. The taste for cider has been rediscovered and a quiet revolution has begun.

Sales of cider are increasing strongly, with this success has come a greater demand for good quality cider fruit. Farmers and land-owners throughout the west country have planted over 8,000 acres of new orchards in the last decade.

It’s a success for farms, the conservation of our ancient cider apple varieties and for cider drinker’s who demand real cider.

This page explains some of the terms associated with cider, perry and cidermaking.

  • Acetification – a fault in cider caused by the airborne acetobacter bacteria, which generates acetic acid in the cider. This happens when the cider is allowed to be in contact with air, and is the same fault that can occur in wine and beer. The unmistakable taste of vinegar is the result. Your best bet is to use it as cider vinegar in the kitchen.
  • Apple – the fruit used to make cider! But not just any old apple – different types of apple are used, depending on the type of cider being made. In some parts of the UK (notably Eastern parts) culinary (cooking) or dessert (eating) apples are used; whereas in other parts, especially in the western areas, specially grown cider apples are used. Cider apples are classified as Bittersharp, Bittersweet, Sharp or Sweet, depending on the relative amounts of acid and/or tannin present in the apples – see the individual definitions of these terms for more explanation. There is a large number of different varieties of cider apple – some well-known ones are Kingston Black, Foxwhelp, Dabinett, Chisel Jersey and Tremlett’s Bitter.
  • Bittersharp – a type of apple relatively high in both acidity and tannin – will taste sharp and astringent (bitter)
  • Bittersweet – a type of apple relatively low in acidity but high in tannin – will taste astringent (bitter) but not too sharp
  • Carbon Dioxide (CO2) – gas given off during fermentation. This may be harnessed by means of a secondary fermentation in bottled cider or perry to produce a naturally sparkling drink. Makers of keg ciders will have processed this natural carbonation out and will have to artificially add it back to give a simulated “life” to the cider.
  • Cheese – parcels of fruit pulp to be pressed are built up into a stack called a cheese. The parcels were traditionally wrapped in long straw or horsehair but nowadays usually in some sort of polyester cloth which will allow the juice to flow through it while preventing the solid matter from being squeezed out under pressure.
  • Cider –   In the UK, the term cider always refers to an alcoholic drink made by fermenting the juice of apples. In the USA, sweet cider (or simply cider) means apple juice (unfermented); and hard cider is used to mean alcoholic cider.
  • Dry – lack of sweetness in cider or perry, based on the amount of sugar or other sweetener present in it. Dry cider or perry has a low amount of sweetness compared to medium or sweet. The majority of real ciders are naturally dry, as nearly all the sugar gets fermented out. They are then sweetened to produce medium or sweet ciders.
  • Fermentation – the conversion of sugar in apple or pear juice to alcohol, resulting in cider or perry respectively, by the action of yeast. Carbon dioxide is given off during the reaction, allowing sparkling ciders or perries to be made naturally.
  • Hair or hairs – a term sometimes used for the cloths normally used to wrap the pulp when building a cheese. This is derived from the old practice of using horsehair for this purpose
  • Keeve – to use a traditional technique (too complex to explain here!) which results in a cider which is naturally sweet.
  • Medium – medium sweetness in cider or perry, based on the amount of sugar or other sweetener present in it. Medium cider or perry has a higher amount of sweetness than dry, and a lower amount than sweet.
  • Mill – a device used to turn the fruit into pulp so that it can be pressed to extract the juice. There are several types of mill – some will crush the fruit whereas others will chop or grate it into small pieces. See also stone mill and scratter. The term cider mill is sometimes used to refer to the whole cider farm or cider works, factory, etc.
  • Mock – another term for a cheese – sometimes spelt or pronounced muck.
  • Mouse –  a fault in cider affecting the taste. Cider can develop a taint (off-flavour) caused by the formation of ethanamide by certain types of wild yeast – the taste is known as mouse. It’s difficult to describe the taste, but presumably if you’ve ever tasted a small rodent it tastes similar! There are various treatments but no proper cure, once the mouse taint has developed. If it’s not too far gone then the best bet is to use up the cider before it gets any worse!
  • Orchard – a plantation of cultivated fruit trees – apples or pears for cider or perry. The term is also used for other fruits.
  • Pear – the fruit used to make perry. Special types of pear (called perry pears) are used, as dessert pears are not good for making perry. Some well-known varieties of perry pear are Gin, Rock, Hendre Huffcap and Blakeney Red.
  • Perry –  an alcoholic drink made by fermenting the juice of perry pears. In the USA, the term pear cider is used for perry.
  • Pomace – another name for apple pulp – sometimes used to refer to the spent pulp after pressing. This is often used as animal feed.
  • Press – mechanical equipment designed to exert pressure on fruit pulp to extract the juice. Traditional presses are normally operated manually, but in larger cider works today many presses are hydraulically operated.
  • Pulp –  the crushed, chopped or grated fruit from milling apples or pears, prior to pressing.Rope     (n) a fault in cider caused by bacterial activity, resulting in the cider becoming viscous or oily. In extreme cases, the cider when poured forms ‘strings’ or ‘ropes’, hence the name. Usually the ropiness manifests itself in the early stages by small clumps of viscous matter floating in the cider – if you’ve ever seen ‘mother of vinegar’ in a vinegar bottle then it looks a little like that (but it’s not the same thing). This can be removed and the cider’s taste is unaffected and it can normally be drunk without any ill effects on the drinker. The ropiness will only get worse with long term storage, as there is no proper remedy. The best bet is to drink up the cider before it gets any worse!
  • Scratter –  a type of rotary mill operated by hand or by motor power, which crushes and shreds or chops the fruit between spiked or toothed rollers. (From the verb scrat meaning ‘to scratch’ – the verb ‘to scrat’ meaning ‘to mill’ is not often used these days).
  • Screw Press –  a type of press which works by screwing down a beam, board or plate tightly on top of the fruit pulp to exert pressure on it and extract the juice. Some presses have a single central screw and others may have two or more screws.
  • Scrumpy –   Unfortunately this term means different things to different people! The usual meanings are 1. (n) simply, an affectionate slang term for cider, usually applied to draught cider. 2. (n) implies an inferior or poorly made cider 3. (n) high quality real cider made from traditional methods – this is the definition we at the Scrumpy User Guide advocate!
  • Sharp –  a type of apple relatively high in acidity but low in tannin – will taste sharp (acidic) but not astringent (bitter). Many cooking apples fit this profile.
  • Single varietal –   (a or n) a cider or perry made with a single variety of apple or pear, respectively. One of the best known single varietal ciders is Kingston Black, made entirely from that apple variety. Most ciders and perries are made from a blend of apples to get the right balance of sweetness, astringency and acidity, but some varieties can be used alone to make a very good cider or perry. This is analogous to single varietal wines made from grape varieties such as Chardonnay or Cabernet Sauvignon.
  • Stone Mill – a type of mill consisting of a circular horizontal stone, usually with a circular trough cut around it near the outer edge; and a second circular stone which was vertical and would roll around the trough in the lower stone. The vertical stone would be supported by a wooden beam and pivot around the centre of the horizontal one, and would be pushed around manually or by horsepower. The fruit would be pushed into the trough to be crushed by the rolling stone. There would usually be an outlet for the juice at one point where the juice was collected in between revolutions. Such mills were still used by some cidermakers well past the mid-20th century but there are probably none still in use today. The mills can still occasionally be seen at cider farms or in museums.
  • Sweet 1. (a) indicates a high level of sweetness in cider or perry, based on the amount of sugar or other sweetener present in it. Sweet cider or perry has a high amount of sweetness compared to medium or dry. Many sweet ciders are produced by adding artificial sweetener to dry ciders (see dry). 2. (a or n) a type of apple relatively low in both acidity and tannin – will taste sweet with little sharpness or astrigency (bitterness). Many eating apples fit this profile.
  • Tallet – a loft, typically above a barn, where apples are stored and allowed to mature for a while before being pulped for cider. Some cidermakers believe this improves the quality of the juice and softens the apples, making them easier to pulp and improving the amount of juice extracted. See also tump.
  • Tannin – a substance present in apples and pears to a greater or lesser degree, which imparts astringency to the resulting cider or perry. Good ciders and perries need a certain amount of tannin in the fruit mix. See bittersweet and bittersharp.
  • Tump – West Country word meaning a hill or heap. In cidermaking, it is used to refer to a mound of apples left to mature before being pulped, sometimes in a barn or even in the open air. See also tallet.
  • Yeast – a micro-organism which will convert sugars to alcohol during the process of fermentation. All alcoholic drinks are made using some form of yeast. In the case of cider and perry, traditionally there was no need to add any yeast, as the yeasts naturally present in the fruit does the job. Many traditional ciders and perries are still made this way, but some cider and perry makers use a known yeast to give more consistent results.

So you want to buy cider? We hope to give you instant access to a number of resources here.

Whether you want to sample cider direct from the producer, at a pub, or in your home we provide you with various pages in which you can find out which ones are near you, or if you are travelling somewhere which ones you will be passing. Don’t forget to take a container or two!

Browse the following pages to find cider producers and outlets:

The location and contact information for producers and pubs is from a variety of sources, personal records, CAMRA publications and other cider related sites. We are grateful for their permission to use this.