This week we disgorged our first batch of cider. It’s a process of removing the sediment from the bottle by using the pressure built as the fermentation finished. We bottled early to make the cider naturally sparkling but this creates a sediment which we feel can detract from the final product, it’s an extra step and we have lost some of the precious juice but we chose to disgorge “á la volée”. We lost 10% which is a lot! But we feel the cider is over 10% better as a result and as we get better at Disgorging we will no doubt lose less but like all crafts it takes practice.

Photography by Amelia Claudia and Christian Masters