All Broome Farm cider and perry is made from 100% pure apple and pear juice pressed on the farm mainly from our own fruit – occasionally some different varieties of apples and pears from local farms are used out of interest to create a greater range of both single varieties and blends.
 

Today about 90% of cider and perry is pasteurised, artificially carbonated and served under gas pressure.  This ‘keg’ cider is generally made from apple concentrate, some of which is imported from abroad and may also contain a range of permitted additives and colourings.
 

The fruit  is washed and checked with any that are rotting or mouldy being discarded.  The fruit is then chopped up in a machine called a scratter which reduces the apples to a pulp. 
 

The pulp is put into ‘parcels’ in fine mesh cloths built up to eight or so layers called a cheese. 

The juice is collected and poured into barrels and left to ferment with its own natural yeasts, generally resulting in cider about 6.5% abv.

A number of the larger producers will add sugar at the fermentation stage enabling the cider to reach 12-14% abv and then it is diluted down before sale.
 

The fruit harvesting and pressing takes place from September to early in the New Year and depending on the ambient temperature fermentation can last until spring. 

Broome Farm cider and perry is available straight from the barrel direct from the cellar in 1 and 2 litre plastic bottles, which is best consumed within 5 to 10 days depending on the extent of exposure to the air.  10 or 20 litre Bag-in-Boxes, similar to the well known wine boxes, are also available which prevent the spoiling of the cider and perry by excluding the air.

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A range of pasteurised still and sparkling and naturally conditioned bottled ciders and perrys are also available from the Farm and from a range of local and other specialised retailers.