The juice is extracted from the apples grown on site or locally, then fermented naturally, preferably with nothing else being added but the yeast.

The scrumpy is then left to mature in a keg and after a couple of months is ready to be drunk.

Scrumpy is nothing like the so-called “cider” sold in pubs, which is usually made from cheap concentrated apple juice, sugar, water, and a variety of chemicals.

This sort of “cider” is then pasteurised, carbonated and expensively marketed to gullible people with no taste buds.

In other words, it’s crud!

So, like a lot of other things that we do, we make our own cider in limited amounts, enjoy it in moderation and appreciate all the effort that has gone into producing it - from planting the tree right through to enjoying a glass of scrumpy several years later…

Sounds very interesting and well done from HY.

Please explain “scrumpy” to us down-under types.