Cider by Rosie - products and cider styles
The main annual production is 6000 litres of Cider by Rosie draught.
This is an 'all season' blend. It is made from a careful selection of cider apple varieties, gathered from local orchards and pressed throughout the ripening period from September to December. The balance of acid and tannin together with varietal flavour contribution, is monitored continually to ensure that a smooth dry, full bodied blend is obtained. This production policy ensures that constant quality and the unvarying flavour of the cider, can be maintained throughout the drinking season of the following year. Cider by 
Rosie is sold in 10 and 20 litre bag in boxes, mostly to local pubs. It is also popular in these convenient packages, for festivals, weddings, birthday parties and barbecues.
A small range of bottled ciders, up to a total of 1000 litres, is also made in the latter part of the season. These are specially made from vintage quality apples using the keeving method, to allow some of the natural sweetness of the juice to remain in the cider. After clarification and initial fermentation, the ciders are bottled to contain the final residual fermentation during their maturation. The result is a fine sparkling product, with exceptional flavour that firmly reflects the special attributes of each apple variety that has been used. The varieties change from year to year due to cropping availability. My favourite apples for these ciders are the varieties, Dabinett, Yarlington Mill, Kingston Black and Porter's Perfection. The bottles of sparkling cider are sold in the shop at the Mill house Cider Museum at Owermoigne. They are also supplied in cases of 6 and 12 to restaurants and for special occasions.