Title: Core Cider House
Broadcast: Episode 11, 16th September 2018
Presenter: Theo Kalogeracos

Theo is soaking up the serenity out in Pickering Brook in the Perth hills at a fourth–generation orchards.

• 35 minutes from the Perth CBD, Core Cider house has been in the Della Franca family for 80 years.
• 20 years of exporting, before 16-20 years of organic farming.
• Deciding to explore options of the wastage of apples from farming, they decided to move into cider, evolving the business over time.
• Everything that is grown on the property goes into their ciders.
• Cider is made in the same process as wine, once the apples/grapes are crushed the juice from the fruit is ready for fermenting, unlike beer where items need to be added.
• There are approximately 9 varieties of apples being grown on the property, with over 7000 trees in the orchard.
• The new Hard-Core Cider is currently in ferment and has a blend of Granny Smiths, Pink Ladies and High Earlies. From the fermenting barrel, the juice will go to tanks where a culture of yeast is added, and the juice will then go to a bottle where it will have its second fermentation.
• The end result is a refreshing, light and complex style cider.
• The cider makes work with the chef team in the restaurant to make sure the ciders pair really well with the food they are serving.
• Core Cider is open Wednesday – Sunday 10am- 4pm, 5pm on s Sunday.

www.corecider.com.au