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Henneys Cider Company

Henneys Cider Company
In 1996, Mike Henney started a cider making hobby that later went insurmountable and overwhelmingly so. In this way, Henneys Cider Company was born in 2010 and since then, there has not been any looking back. From his airing cupboard, Mike used to ferment five gallons of cider during the earlier cider making hobby activities but when it reached 200,000 gallons, it was no longer a bobby but a commercial brewing plant. It would no longer be possible to use his air cupboard. Today, the company is still run by Mike though with help from close confidants such as Wyre Croft Farm who supplies, presses and stores the apple fruits and juice. Packing and warehousing services are provided by Branded Drinks Company in the Dean Forests. Keeping the process as simple as possible is the guiding principle for the making and distributing these drink delicacies.

The process of making the cider
Once in the mill, the fruits are washed, sorted and rotten ones removed. Once this is done thoroughly, the fruits are then milled and pressed using a hydraulic press into holding tanks. The resultant high quality juice is then dosed with a little Sulphite to trigger growth of wild yeast and aid in the preservation of the juice. After 12 hours, cultivated champagne yeast is added and left to mature for weeks until all the sugar has turned to alcohol. After filtering, the juice is left to mature for a period of four months. Fermentation sugars are never added making this brewing process and Henneys Cider Company the most suitable and potent.

Distinctive flavours
Henneys Cider Company has a wide range of cider flavours for the public. The most mouth-watering and superbly-matured cider brands include Cider Dry, Cider Medium, Cider Sweet and Cider Vintage. These brands have cut out a huge chunk of market share for themselves as a result of their potency, rich taste and smooth ride down the throats of their always satisfied social and liberal consumers alike.

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