The world has moved on since 1974, and so too have we; it's always been our mantra to embrace new technology, particularly when it improves the product.
The principle of cider making today is the same as in Norman times; we still need to mill the apples to extract juice for fermentation so we do that now with large Swiss hydraulic apple presses. Where things have really changed is how we handle the juice once it is off the presses. No longer do we rely on the yeast of the apple; spontaneous fermentations can produce wonderful cyders, but also some stinkers! We add a Champagne yeast to all of our fermentations to efficiently ferment sugar to alcohol and ensure all the natural aroma and flavour of the apple shines through. Our fermentations are also a bit quicker, but we make sure they don’t ferment too quickly – otherwise the alcohol can be quite rough tasting and the yeast can stress at high temperature. We control this in large stainless steel vats akin to wine makers.
We can now process as much fruit in a day as we would have in a year a century ago.