It’s Harvest Time!

From Orchard to Glass: The Pearson’s Way

Cider, at least the way we make it at Pearson’s, is never rushed. Harvest time begins in the orchards between September and December, when apples are harvested at just the right moment – a timing dance that depends on variety and weather. The fruit never travels far; all of it comes from within ten miles of our cidery. And we’ve got a simple rule: if you wouldn’t eat it, it doesn’t go into our cider.

The apples arrive and head straight into a water bath. Floating helps wash them clean and gives us a chance to spot the rogues. Once sorted, they tumble into the mill to be “scratted” – a wonderfully old-fashioned word that basically means ground down into something with the texture of porridge. From here, the pulp rests in a maceration tank where tannins naturally turn it brown, before being piped into the press.

The press squeezes out about 70% of the juice, golden and fresh, which flows directly into fermentation tanks. What’s left behind – called pomace – is carted off to feed local animals. Nothing is wasted. The juice, meanwhile, is fitted with an airlock and readied for the alchemy of fermentation.

This is where the yeast gets involved. A little sprinkle and suddenly the tank comes alive: the juice warms, bubbles rise, and sugars slowly transform into alcohol. Depending on the temperature, this phase can last as little as a month or as long as half a year. Once the yeast has done its work, the cider is siphoned off so it doesn’t rest on the dead yeast (or “lees”) and then stored safely away from air – because exposure would turn it into vinegar instead of the crisp, fresh cider we’re aiming for.

Then comes patience. The young cider matures in storage for at least six months, slowly deepening and developing layers of flavour. We taste and test along the way, and when the time is right, the cider is blended with other batches to create the consistent Pearson’s character that regulars know and love. Finally, it’s off to be bottled, filtered, and given just a touch of sparkle before it finds its way into your glass.

From start to finish, the process takes close to a year. It’s a blend of science, craft, and respect for the orchards around us. And when you raise a glass of Pearson’s, you’re not just tasting cider – you’re tasting the seasons, the land, and the care that goes into every single batch.