How We Make Our Juice
This is where the whole process begins, in the orchard. The apples and plums are handpicked from the trees and then carefully placed in large crates. These crates protect the apples until they are ready to be juiced.
2. When to Juice
This is very much dependant upon the individual variety of apple. Our early season varieties are better to juice straight from the tree, our mid season varieties are kept for a short duration and our late season are kept for two weeks in cold storage to let the starch convert to sugar providing more rich and complex flavour.
3. Washing and Inspecting
All our apples are washed in cold water to remove any leaves or soil. We take pride to ensure that every apple is inspected and are in tip top condition for juicing.
To chop the fruit up we pass it through a mill. This is a fast and rotating set of blades that crash, bash and smash the fruit into a juicy pulp called ‘pomace’.
We then use a hydraulic traditional rack and cloth press to extract the juice from the pulp. We build layers of pulp up using clothes to wrap the pulp and stop it from going everywhere. In between each pulp layer we place slatted board. Each layer is referred to as a ‘cheese’ and the big tower of pulp is then slid onto the press which in turn uses 300 bar pressure to squeeze all the juice from the pulp which goes through a straining sock into a collection tank.
The fresh juice is then pumped into a large settlement tank where we add a small amount of Vitamin C. This Vitamin C stops the juice from going brown so it maintains its lovely natural colour. The Vitamin C is entirely natural and does not affect the flavour one tiny bit. We then leave the juice in the tank overnight to allow any sediment to settle, (this will be drawn off later) and the flavours to mingle intensifying the taste.
The juice is then pumped through a coarse and then medium filter to perfect it’s quality.
The next step is bottling all that lovely fresh juice using a clever gadget nicknamed ‘Daisy’ which ensures every bottle has just the right amount of juice in. We then apply the caps and prepare the bottles for pasteurisation.
This is the final phase where the bottles are gently pasteurised in a fully calibrated purpose built pasteurisation unit. This ensures that the bottles are kept at 72 deg c for 20 minutes to kill any bacteria and give a shelf life of 18 months.