Stairs cider is made from a 60:40 split of pears:apples. The pears are from the brewery garden in Egham, Surrey, and the apples are from both the brewery garden and foraged from local scavenging spots around Egham.

  • 08/09/2021 - 20kg of fruit pressed, producing 8l of juice stored in an 11l demijohn. The measured gravity of the juice was 1.040, giving the brew a roughly 5.24% potential ABV. Added 2 campden tablets to supress wild yeasts.
  • 09/09/2021 - Added 4.5g of Young's cider yeast and left to ferment in 11l demijohn with bubbler. Ambient temperature is currently in mid 20-30 degrees centigrade.
  • 23/09/2021 - Fermentation finished and cider cleared. Siphoned brew out of demijohn and removed silt/cleaned it then racked cider back into it for maturation.
  • 25/09/2021 - Film yeast forming on top of the stored cider due to too much head space at top of demijohn. Added 2 campden tablets to supress and rebottled into 5l plastic container and 2x750ml glass bottles with little/no head space.
  • 19/12/2021 - Bottled matured cider. Added 20g/l of erythritol sweetener for taste, and 8g/l of sugar for carbonation. Bottling produced 11x500ml bottles for distribution, 1x2 pint milk bottle for the bottling party, and tasting quantities along the way.