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blend the wild fermentations into. However, when we got to the blending table it just didn’t stack up. Simply mixing all the wild fermentations together produced a cider which was thin and jagged and challenging in a way which wasn’t particularly encouraging, and there were some peardrop-like aromatics which, although nice, were truly off the scale, so a hasty rethink was required. Thankfully there were still a couple of hundred litres of the remaining cultured-yeast ciders left to play with, so we got to mixing and measuring and tasting on a repeat cycle. After some hours a point of balance was reached where the cider seemed much more comfortable in it’s own skin. After reviewing and deciphering the scribbled notes we did a spot of maths and it transpired that we’d landed on a damn-near exact 50/50 split between the wild ciders and their more cultured cousins – the Halfway Wild!

The apples used were around 80% locally sourced fruit, with the remaining 20% being the Somerset Dabinett. The wild ciders impart soft, rounded and gently flowing top-notes whilst the cultured yeasts bring structure and depth to proceedings. The complexity of the cider is best experienced at a good-going room temperature, when the flavours really open up and work together . One for by the fire! 750ml. 6.5%. Less