Gregg Wallace visits the most important cider manufacturing unit on the planet, which produces greater than 350 million litres every year. The size of manufacturing blows his thoughts, as at every flip he’s confronted with large equipment and unimaginable processes.
He visits Birchley Farm in Herefordshire, on the coronary heart of cider nation, earlier than heading to the mill at Ledbury to assist type the apples. On the manufacturing unit itself, he learns concerning the fermentation course of and the crucial position of yeast, earlier than being proven the huge scale of the bottling course of, which sees 833 bottles cleaned and stuffed each minute.
In the meantime, Cherry Healey explores how the manufacturing unit is creating new orchards of a candy apple selection referred to as Delicious via the traditional strategy of ‘grafting’, in addition to revealing how a by-product from the brewing trade, C02, is important within the manufacture of fireside extinguishers.
Historian Ruth Goodman traces a Victorian apple-breeding increase with Dr Annie Grey, recreating considered one of Queen Victoria’s favorite baked apple desserts. And she or he learns the way it was British scientists and cider makers – not French champagne makers – who have been the primary to place fizz in a bottle.
View the total episode right here on iPlayer – www.bbc.co.uk/programmes/m000qsf3
