Apples picked, Apple Day done (such fun) and the time had arrived for the cider to be bottled.

The kegs stand forlornly empty, waiting for the process to begin again next year.

It was such a wonderful crop this season – and many thanks to the generous people who gave us the apple gleanings and friends and family who helped us process them.

Now with the cider bottling the circle is complete – cellar shelves are also lined with preserved apple juice, apples that are diced and preserved for all manner of baking, and of course there is delicious apple jelly.

I also made an apple syrup, which can be served with soda water added. However my favourite application is to use it as the sweetening and flavouring for apple ice cream.

What a wonderful time to be involved in preserving the apple harvest!

No wastage (Cilla the pig loves any leftover peels or pulp) and very, very few food miles involved.

The best of the best of times. Who could ask for more?

The little green tags on the crates denote the type of cider yeast that was used in each row of bottles. It’s always interesting to compare.

The empty kegs – they will be thoroughly washed tomorrow to remove the last dregs of cider.