The “in-cider” guide to the making of Old Mout Cider…
It all starts at the height of Nelson’s long, hot apple season, with some very busy pickers, who coax ripe, juicy apples down from the trees. We use only whole culinary (eating) apples like Braeburn to give Old Mout Cider that beaut’ crisp appley flavour without being sour or mouth-puckering tart.
This lucky fruit is headed to local juicing experts to get crushed whole, chilled and end up as one of our Old Mout Ciders.
Back at our cidery, we gently warm the juice before adding yeast – for a healthy culture that will ferment over about four weeks through to a nice dry cider.
As the juice ferments, it heats up a bit, so we keep an eye on the fermenting temperature and chill it a bit to keep things slow and steady. This locks in all the appley flavour characters, which is just what we’re after.
All that lovely dry cider is then left to rest, letting the yeast and other cloudy bits settle. The cider is then “racked” (pumped out of the tank leaving the yeast in the bottom) and filtered, before being finished to secret Old Mout Cider recipes and bottled – to be enjoyed by cider lovers all over the place.
As well as our purely apple ciders Scrumpy and Classic apple, we’ve dreamed up a couple of clever ways to blend it with fruit wine to make Old Mout Boysencider and Feijoa & cider.
PS. We don’t brew cider. Brewing is more like making a cup of tea, where you steep the tealeaves in hot water. Though sometimes we do like to make a cup of tea.
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