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Production of Bulmers Cider

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Submitted By sineaddynamitexx
Words 316
Pages 2
The production of cider is a simple, traditional process, based on natural ingredients. A lot of time, care and labour are put into the making of cider, from the time the apples are harvested, to achieving the end product. Similar in ways to the wine production process, the following is a step-by-step guide to the making of cider...
The best apples are selected during the harvest at the 250 acre Bulmers Orchards in Clonmel and from the Apple Growers in Northern Ireland. A total of 17 varieties of apples are used to create the famous taste of Bulmers Original Irish Cider.
After the fruit is weighed and checked for type and quality, it is conveyed by a water stream to our apple mill which chops the apples into small pieces in preparation for crushing.
The next step, crushing is done using fruit presses which extract the fresh juice from the fruit. After this, the juice is moved to a fermenter where our own unique strains of yeast are added. Once this has happened the juice is racked (moved) in to the maturation vats. A material called pomace, which is all that remains after this process can then be utilized for animal feed
The apple juice ferments for one month and is then drawn off from the residue into another vat. Here it is held in airtight vats before being crafted in to Bulmers Original Irish Cider, maturing over a period of several months- typically between six months to two years. Each cider batch is tested on a regular basis and once the taste profile has reached the correct standard, as deemed by our expert panel of tasters, it is then ready for use.
Careful blending of bulk ciders is essential to produce the consistent product that consumers enjoy. After chilling, further filtering and carbonating, Bulmers Original Cider is then packaged and ready for distribution

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