What is Harp Hill Cider?

• It's my hobby cider production.  I have a small cider orchard for my own amusement, which produces up to 800 litres of cider every two years (the trees are fully biennial). 
  

Where do you make it?

• In the Wittenham Clumps area of South Oxfordshire, between Abingdon and Wallingford.
  

Why the name Harp Hill?

• One of our local landmarks now known as Round Hill was formerly and more colourfully known (on the 1883 Ordnance Survey map) as Harp Hill.  I thought it would be a good name for the cider too.

What apple varieties do you use?

• They're all West Country cider apples which I planted specially for the job, although this is not a traditional cider-growing area.  Their names are:
  
• Broxwood Foxwhelp (bittersharp)
  
• Harry Masters Jersey (bittersweet)
  
• Kingston Black (bittersharp)
• Stoke Red (bittersharp)
• Frederick (sharp)
• Sweet Coppin (sweet)
• Dabinett (bittersweet)
  
• Crimson King (sharp)
• Yarlington Mill (bittersweet)
• LeBret (sweet)
• Medaille d'Or (bittersweet)

Do you use a yeast?

• Yes, indeed, but not an added one.  I treat the juice with small amounts of sulphur dioxide to inhibit unwanted yeast and bacteria, and then allow the benign strains of wild yeast to do the job of fermenting sugar into alcohol.  I find that gives me more complex and interesting flavours than using a cultured wine yeast.
  

How long does cider-making take?

• My cider-making starts in the autumn when the fruit is ripe.  My final pressing is typically in late November.  The yeast fermentation is done in HDPE (high density polyethylene) wine fermenters and is normally finished by January / February.  The cider is then racked into a stainless steel tank for maturation during the spring which is completed during the summer.
  

What happens during maturation?

• During maturation the malo-lactic change takes place (also incorrectly known as a 'secondary fermentation'). This happens by the action of specialised lactic acid bacteria which convert the apple's malic acid into lactic acid. This gives off carbon dioxide bubbles, reduces the acidity and also rounds and smooths the flavour. Many white wines are made this way - notably Chardonnay with its 'buttery' notes.
  

Do you bottle the cider yourself?

• No.  For simple practical reasons my cider is contract-bottled and labelled at the Pershore College Fruit Unit in Worcestershire.

Is your cider carbonated and sweetened?

• Yes it is.  I think the flavour balance comes over best with a little petillance and just a little added sweetness (SG 1.008).  Unfortunately it's very difficult to achieve this safely by bottle conditioning (although I do make a little bottle-conditioned cider for my own private use). So modern bottling technology is used instead.  

Is your cider pasteurised?

• Yes.  The small amount of added sugar might referment otherwise, which could lead to exploding bottles and other unpleasant scenarios!

Do you use any additives?

• Apart from the small amounts of sulphite and sugar mentioned above, no.  My cider is made from 100% pure apple juice.

How should I drink your cider?

• The alcohol level is around 5.5% and the cider is medium dry on the palate.  You can drink it slightly chilled (not too cold!) on its own or you can enjoy it with food or a snack like bread and cheese.
  

I think your cider is nice / nasty!

• Feel free to e-mail me at andrew@harphill.co.uk if you want to comment on what you like or don't like about my cider!

Where can I learn more about cider-making?

• A good start would be my website at www.cider.org.uk which describes craft cider making in quite some detail!

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Last updated 13th February 2010