Changes in the weather affect crop
“We deliberately make it different to mainstream ciders using an English farmhouse strain, which is not so clean looking or sweet,” Mr Kraus said.
“Our cider is naturally fermented and it contains less water than other ciders, making it have about eight per cent alcohol content.
“Our cider is quite challenging and complex and it is not your usual run-ofthe-mill cider.
“It does taste different because we are looking for the natural flavors of the fruit.”
According to Mr Kraus, producing cider apples would be a “good industry to break into” as they are currently very hard to source due to their high demand.
“There are currently a number of local growers grafting a cider apple variety to grow as cider apples are almost impossible to source with demand so high,” he said.
“Obviously growers would want a good yield, but to us the visual appearance doesn’t matter.
“I would think farmers would have less inputs because they would not have to worry about what they look like, so it would be a good industry to break into from that perspective,” Mr Kraus said.