A small group of South East Sussex Branch members was invited to Battle Organic Cider’s premises which is located in the next parish, the small village of Mountfield. We were treated to a variety of tastings and had an interesting talk about their story to date and the different ciders made and the way they are blended. The cider makers are two brothers, Matt and Jeremy Eldridge, with over a decade of experience of using traditional methods. They take local organically grown apples to press, leaving the pressed juice to ferment naturally, in French oak wine barrels. Nothing is added, there are no artificial flavourings, agents, sweeteners nor yeast. Instead, the cider is ‘wild yeast’ fermented, then racked and returned to the barrel to mature before blending to create the best flavour.

The Eldridge’s started making cider in Battle in September 2016 with a very small batch (100 litres) created for the local medieval fayre, but they soon realised that the high quality of the fruit plus the traditional approach to production was more popular than expected, the whole batch was sold out within a few hours. They quickly scaled up the idea, in 2017 they purchased two wine barrels, and diversified to create ‘Early Press’ cider. This makes quick work of the first apples of the season, which are typically the Discoveries and Grenadiers. They press in August, and the fermentation progresses faster than autumn ciders as the weather is still warmer, meaning the cider is ready to drink as early as October; because the sugar levels in the fruit are lower, it has less alcohol.

In 2017 they started in earnest, producing 1100 litres, which sold out in three months, since then they have grown once more, with 5000 litres produced in 2018, moving premises, acquired more barrels and bottling for the first time. Their ‘Elstar’ cider, which uses up to nine different mid to late season varieties of apple and ferments slowly over the winter was nominated for an award as a finalist at the National Fruit Show Cider Competition 2018. At Christmas they branched out to create a seasonal ‘MerryToffee Apple’ mulled’ cider, the visiting branch members had a sample of this excellent winter warmer at 6.3% ABV.

The brothers commented that many people are used to commercial ciders, which can contain as little as 35% apple juice, so we find that when they taste 100% juice products they are amazed at the complexity and depth of flavour, even those who are initially sceptical. They are now selling in local pubs, clubs, the nearby Battle Brewery Bar, several restaurants, village shops, garden centres and delicatessens throughout the area. 2018’s production target was 6000 litres, this year they aim for 16000 litres and increasing from that in future.

The pictures show tasting in progress with Branch Cider Rep, Phil Packham, in mid swig; the full group with brothers Matt far left, Jeremy far right and other groupings amongst the barrels.