A
relative newcomer to the cider-making scene,
Solway Cider was set up in 2005 by ex-pat
Bristolian Garry Parsons. The first pressing
of Solway Cider was made using only the best
local cider apple varieties including Morgans,
Michelin, Yarlington Mill & Dabinett.
Solway Cider is now based in Abbeytown. Garry
moved his presses in 2008, and are fully installed
in Abbeytown giving a truly locally produced
product. Future plans include making his own
Perry from locally grown pears!
Solway Ciders are made using traditional methods.
Hand-picked apples are washed and sorted then
placed into a mill which crushes the apples
into a 'pomace'. This is then stacked into
cheeses, and the juices collected. The juice
is then stored in barrels over several months.
It ferments naturally with its own yeasts
and is racked several times before the cider
is ready to drink. |
