Last Christmas Cloudy Cider is made with apples from Inglesham, Wiltshire. The apples were hand picked for the brewery by a qualified philosopher.

  • 29/09/2021 - 50kg of fruit pressed, producing around 25l of juice. 2 11l demijohns were filled, ending up as 'Christmas Community Cider Project 1' and 'Last Christmas'. The remaining 3l was drunk as apple juice. The measured gravity of the juice was 1.044, giving the brew a roughly 5.74% potential ABV. Added campden tablets to supress wild yeasts.
  • 30/09/2021 - Added 4.5g of Mangrove Jack cider yeast to demijohn and left to ferment with bubbler.
  • 01/10/2021 - Demijohn was filled too high and was bubbling into the airlock. Cleaned neck of bottle and reduced level slightly. Ambient temperature is now dropping below 20 degrees centigrade.
  • 28/10/2021 - Fermentation finished and cider cleared. Siphoned brew out of demijohn and removed silt/cleaned then racked cider back into it for maturation. Added 1.4l of apple juice (campden tablets previously added) to demijohn to bring liquid level up and reduce air gap. The demijohn containing this brew cracked upon refilling so moved cider into 9 smaller bottles to store instead (2x2.8l, 4x750ml, 2x1l, 1x1.5l)
  • 04/11/2021 - Fermentation started again due to addition of new apple juice. Loosened small bottle lids to prevent gas buildup.
  • 10/11/2021 - New 11l demijohn acquired, so moved cider from 9 small bottles into it and added a bubbler.
  • 12/12/2021 - Fermentation finished. Siphoned from demijohn, removed silt and cleaned, racked back into sealed demijohn for maturation. Added 800ml of cooled boiled water to demijohn to reduce air gap.
  • 19/12/2021 - Bottled matured cider from other demijohn in the batch, but this demijohn is still cloudy so leaving to mature further.
  • 12/02/2022 - Bottled matured cider, which is still cloudy. Added 20g/l of erythritol sweetener for taste, and 10g/l of sugar for carbonation. Bottling produced 23x500ml bottles for distribution, and tasting quantities along the way.