Currently only one cider is produced and that is sold mainly to several pubs in and around Bristol in 20-litre bag-in-boxes, although a bottle-conditioned version is also available in selected places.

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The aim is to get the cider to 5.6-6.0% ABV, although nature being what is is, this can be hard to achieve. The cider is not diluted to this percentage; instead, the fermentation is stopped by repeatedly racking off the lees (yeast sediment), perhaps three or four times.

 

The fermentation is performed using natural yeasts. A small amount of malo-lactic fermentation may also take place. 

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Although termed "dry", it is sent out with some residual sugar, the gravity being close to 1.006.