Provenance

Quick Guide to Stories

Aa

Stages

Structural features to your story. Use them to add different steps to a process or sections to a narrative.

Photos

A picture made using a camera of any sort. Accompany them with captions and locations after upload.

Products

Anything manufactured or refined for sale. Add them to Provenance as standalone product pages or link them to corresponding stories.

Collaborators

People and companies involved in your business or production. Invite them to contribute photos to your story.

Need some help?

Need help or inspiration? Chat with us on the bottom right of the screen.

The ancient art of Keeving

Last updated: 9th October 2017

Somerset, United Kingdom

Related products

  • Special Reserve

    English Keeved Cider
    Bottle-conditioned, whole-juice, sparkling cider made with Somerset cider apples. Beautifully fruity with a gentle sweetness and a light fizz.

Worley's make a delicious keeved cider using heritage cider apples. Find out about the ancient art of keeving and our Special Reserve celebration cider.

  • I

    Cider apples from the Somerset Levels

    We source our apples from one of the best apple growing regions in the World – the Somerset Levels. A warm, silty plain with perfect growing conditions – plenty of sunshine and plenty of rain. The apples we use are cider apples, not dessert apples. They are generally not too pleasant to eat – often floury, overly-sweet, tannic, bitter and sharp. Some can be small and mean, others fat and knobbly, and none of them are fruit-bowl-ready.
    Our apples for Special Reserve are selected and pressed when the temperature is cool. After a few days a change occurs as the pectin in the juice forms a gel. This rather peculiar layer of material rises to the surface of the juice, buoyed by tiny bubbles of carbon dioxide produced as a slow fermentation starts to take hold. It looks like a thick, brown cap, and in French cider making is called 'le chapeau brun'. It looks pretty revolting! A slimy gel that sometimes oozes out of the top of the container.

    Cider apples delivered and ready to press

    Cider apples delivered and ready to press

    BA4 4SA, United Kingdom

    • Cider maker Neil Worley in the yard at Dean Farm

      Cider maker Neil Worley in the yard at Dean Farm

      BA4 4SA, United Kingdom

    • Le Chapeau Brun – the pectic acid rises to the top of the fermentation vessel

      Le Chapeau Brun – the pectic acid rises to the top of the fermentation vessel

      BA4 4SA, United Kingdom

    • When lit from the back you can see the clear juice and the brown cap floating on the surface

      When lit from the back you can see the clear juice and the brown cap floating on the surface

      BA4 4SA, United Kingdom

  • II

    Bottling and conditioning

    At this stage the juice is ready to siphon off. You can't see from the photos, but the golden juice is sandwiched between the brown cap on top and a light sediment called the 'lees' that rests on the bottom. The juice is gently pumped into a fresh container and left to slowly ferment for at least a couple of months. The fermentation is slow because most of the yeast's nutrient has been removed by the keeving process, and the winter temperatures by this time are (hopefully) nice and cold cold. The cider is ready to bottle by about March the following year for a medium sweet cider.

    1000-litre containers of fermenting cider – they make a beautiful sound as they bubble away through the winter

    1000-litre containers of fermenting cider – they make a beautiful sound as they bubble away through the winter

    BA4 4SA, United Kingdom

    • The cider is bottled and stacked, and left to ferment. While in the bottle, the fermentation process creates a natural carbonation

      The cider is bottled and stacked, and left to ferment. While in the bottle, the fermentation process creates a natural carbonation

      BA4 4SA, United Kingdom

    • We test a bottle every now and again to check when it's ready. When a light, natural carbonation is reached, the cider is released for sale

      We test a bottle every now and again to check when it's ready. When a light, natural carbonation is reached, the cider is released for sale

      BA4 4SA, United Kingdom

    • Special Reserve was awarded 2 Stars at the 2017 Great Taste awards.

      Special Reserve was awarded 2 Stars at the 2017 Great Taste awards.

      Somerset, United Kingdom

  • III

    The whole juice

    At Worley's Cider we only use fresh-pressed apple juice in our ciders. We're committed to making high-quality ciders using natural (wild) yeasts to ferment the juice. We never use apple juice concentrate to make our ciders. We make lots of other ciders as well as the Special Reserve. We make still, draught ciders and bottled sparkling offerings – all from fresh-pressed apple juice and all delicious. Please contact us for further details, or visit our website www.worleyscider.co.uk We'd love to hear from you.

    Our 2017 range of sparkling bottles – our Red Hen won Champion Cider at Taste of the West 2017

    Our 2017 range of sparkling bottles – our Red Hen won Champion Cider at Taste of the West 2017

    BA4 4SA, United Kingdom

Making locations

You can also share this story by embedding it in your own website, shop or blog.

Embed

First, choose your preferred background:

  • The ancient art of Keeving
  • The ancient art of Keeving

Then, copy and paste the following code into your website's HTML markup. If you have any questions please contact us at hello@provenance.org.

Preview