Cider from England (Somerset)
As artisan producers at the heart of Somerset’s cider-land, Pilton make whole juice sparkling cider by the old English method of keeving, an artisan method for making naturally sweetened cider using only cider apples, with no sugar or water added.
Apples are collected from traditional cider orchards in and around the parish of Pilton and slowly fermented for six months in our cool Victorian cellar before bottling.
The keeving process involves the formation of a pectin gel, which floats to the top of fresh-pressed apple juice in translucent tanks. The gel traps nitrogen and is removed. Starved of its essential nutrients, the wild yeast fermentation stops early, leaving natural sugars from the apples themselves to sweeten the cider.
Pilton keeved cider is bottled when it’s still slowly fermenting, so allowing it to develop its own natural tiny-bubble sparkle.
The company’s range runs from naturally medium sweet keeved cider, to naturally sweet, bottle- and barrel-aged, apple & quince cider, to freeze-concentrated ice cider and fire-concentrated ciders.
PILTON CIDER, Anglo Trading Estate, AG4, Shepton Mallet BA4 5BY