Introduction to Cider Making Experience Day
Introduction to Cider Making Experience Day
A full harvest day at Big Nose and Beardy's Sussex cidery — you pick the fruit, press the juice, learn the fermentation fundamentals, and go home with everything you need to make your first batch yourself.
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There is a moment when freshly pressed apple releases its first rush of juice that is genuinely difficult to describe. Big Nose and Beardy have built an entire day around it.
From Branch to Bottle is a hands-on cider making experience held at harvest time in the orchard at Upper Brookhouse Farmhouse, Framfield, East Sussex. It runs from 10:00 to 16:00 (arrive from 09:30) on two dates: 19th September and 17th October 2026. No prior experience is required — just sturdy shoes and a willingness to get sticky.
Big Nose and Beardy produce authentic Sussex cider using traditional methods and natural fermentation, sourcing the majority of their apples from local private gardens and orchards. This day is an extension of that philosophy: not a classroom course, but an orchard experience.
What the day includes:
- Fruit Selection & Harvesting — walk the orchard, learn about varieties, ripeness, tannins, sugars, and why blending matters; pick and sort fruit ready for pressing
- Processing & Pressing — mill it, press it, taste it; work with both traditional and modern equipment and see how small choices shape the final cider
- Fermentation Fundamentals — wild vs cultured yeast, sugar levels and alcohol potential, temperature control, what can go wrong and how to guide it right
- Cidery Tour & Equipment — explore tanks, pumps, and bottling kit; see bottling, labelling, and packaging demonstrated
- Take Home & Make Your Own — leave with fresh apple juice, clear instructions, and the basic equipment (container and airlock included) to ferment your own cider at home
- Communal Lunch — a simple, delicious lunch provided, plus all the apples you can eat
- Cider Tasting — sample a range of ciders and other products, and buy bottles to take home from the shop
Who it is for:
- Curious beginners
- Aspiring home cider makers
- Orchard lovers
- Food and drink enthusiasts
- Anyone who wants to understand cider from the ground up
Location and timing:
Dates: 19th September 2026 and 17th October 2026 Time: 10:00–16:00 (arrive from 09:30 for a prompt start) Location: Upper Brookhouse Farmhouse, Brookhouse Lane, Framfield, TN22 5QJ What3Words: acute.fermented.begin
Ticket options include Early Bird pricing (available until 30th June), Bring a Friend rates, and standard Adult tickets for both dates.
Expect laughter, muddy boots, stories from the orchard, and a lot of tasting. Big Nose and Beardy believe cider is about community — and this day is as much about gathering as it is about fermenting.
About Our Brand Big Nose and Beardy
Big Nose and Beardy specialises in producing authentic Sussex cider, offering a refreshing alternative to mass-produced beverages. Their focus on traditional methods and natural fermentation addresses the desire for enjoyable drinks made with transparency and care for their environmental impact.
What sets Big Nose and Beardy apart is their dedication to a closed-loop production system. They source the majority of their apples from local private gardens and orchards, hand-picking them with the help of volunteers. Their pressing process is powered by a combination of solar, water, and human energy, ensuring minimal reliance on external power sources.
Further demonstrating their commitment to sustainability, the apple pomace remaining after pressing is fed to local pigs and cows, effectively eliminating waste and enriching the local ecosystem. Their packaging, including metal bottle caps, lightweight glass bottles, and cardboard cases, is fully recyclable, reflecting a holistic approach to environmental responsibility from orchard to consumer.