A satisfying, dry and lightly spritzig cider, with clean crisp apple character. Champagne yeast is added to our pure apple juice and in controlled conditions fermentation begins as the yeast converts natural apple sugars into alcohol and CO2. For Spider Cider, the fermentation process continues through to an alcohol level of 5.5%.
The Characteristics of an ‘end of ferment’ cider are those of full dryness yet without the aged characters typical of scrumpy. Traditionally such cider would only be available for a short period following fermentation. This style of cider retained its natural freshness for a limited period, prior to the increased oxidation and acetification brought with age.
Following the crushing of premium quality Pink Lady apples, fermentation of the juice is carried out to maximise the retention of natural fruit characters. Following fermentation the process of racking, filtering and blanketing with carbon dioxide ensures that this attractive freshness is retained. Thus producing a dry cider typical of the end of fermentation, with fresh acidity and a clean dry finish.