Building Bins!

We will soon be transferring the 2023 cider from the large stainless steel vats into champagne bottles to start the secondary fermentation. As the trees are growing we are getting increased crops of apples and the new cider press has improved the juice yield by 40% so we need new bins to store the bottled cider. I am building the new bins out of block work and making them large enough so we will have sufficient capacity for a few more years. Once bottled the cider takes about two weeks to ferment out the bottling sugar and produce the CO2 for the fizz. However the cider will keep for years in this condition gradually developing complex new flavours.