The Process

1. We grow the apples. Our family farm contains an eight hectare commercial apple orchard where we grow all the main varieties of apples we like to juice. We also source extra apples and other fruits including strawberries, lemons and cherries from other local growers.
2. We press the fruit using a cold-press juicing machine.  We use fruit which is not quite beautiful enough for the supermarket shelves but tastes just perfect.
3. We filter the juice and add a little sparkle (aka carbon dioxide!)
4. The juice is bottled in recyclable glass, before being gently pasteurised to preserve the ripe fruit flavours. This traditional method means that our juice contains no additives at all, but can be stored at room temperature for an extended period. Once opened it needs to be kept in the fridge and consumed within 3 days (shouldn’t be a problem!) 

Nothing in the process is wasted. The pulp from the apples is fed to cattle or composted.  Occasionally we have a small volume of juice left over. We add yeast to make this into apple cider and then ferment it further with the mother of vinegar to make the one of the best Apple Cider Vinegars Western Australia has to offer!