A couple of hours on the cider.
No not drinking it, mores the pity but pumping it. We thought we'd better take advantage of the lull before the arrival of Storm Frank and pump some of our fully fermented cider across the yard, from the plastic barrels that we ferment in and into oak wine barrels to mature in. We'll keep the cider in oak from now until the summer, when we sell from the farmyard under temporary events licence at weekends.
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