The cider is made from the final windfalls, the apples having had longer time to mature sometimes staying on the trees until December.  The varieties used are Dabinett, Yarlington Mill, Browns, Bulmer Norman, a little Bramley. The apples are milled and pressed to extract the pure juice which is then stored in large barrels in the old dairies at Temple Court. The juice starts to ferment turning the natural sugar to alcohol. Once fermentation has finished the juice is then separated from the spent yeast residue and held in storage barrels for months to mature. Once matured the cider is then taken to the bottling plant to be filtered, pasteurized and some is carbonated and finally bottled and labeled ready for customers to drink.