The  first access to a sweet cider apple  (Sweet Coppin) inspired  Beccy and Sam to make a blend of equal parts sweet, bittersweet and bittersharp apples;  the sweet keeping tannin levels low enough to let the other two express themselves and still end up with something very easy to drink and well balanced. The Yarlington and Sweet Coppin were from Abbot’s Leigh and we picked the Porters from Smith Hayne near Crediton. The fruit was all very ripe and good quality, the fermentation was extremely slow, just finishing slightly in the bottle to give a light spritz and the tiniest amount of residual sugar in this dry style cider.


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