Our Process
Cider Making

We take an authentic approach to all of our ciders – tree-ripened, fresh pressed, and all natural.

Our ciders are handcrafted from traditional cider apples from our old growth orchard, and finished with delicate dessert apples, for the sought after balance between tannin, acidity, and sweetness.

Our Apples

Our great-grandfather, George Washington Ward, began a rich tradition by planting European cider specific apples on our family’s estate back in the early 1920’s. This tradition continues to inspire us today. Our ciders are crafted with a blend of Bramley, Chisel Jersey, Bulmers Norman, Porters Perfection, Lord Lambourne, Belle de Boskoop, and a touch of Cox’s Orange Pippin.

Our Cider Making

All great cider starts in the orchard. At Wards Cider we truly believe that, in order to craft the best cider, you have to use the best apples. You could say, it’s at the core of our process. All of Wards cider is a reflection of our family’s passion, passed down through generations, combined with the science and art of cider making.

1. Naturally Grown

Naturally Grown Okanagan Apples at our Kelowna Apple OrchardOur cider is made from a blend of traditional cider apples and old growth apples that we’ve been growing for over 100 years on our family orchard.

2. Hand Harvested

Hand Harvested ApplesTraditional cider apples have a high natural acidity which allows for extra hang time and full tree ripening. Extra hang time means plenty of natural sugars and complex flavor development. With the natural acidity of the cider apples, the result is a flavourful, perfectly balanced cider with a bright, crisp finish.

3. Milled and Pressed Fresh

Milled and Pressed FreshAfter harvesting, we wash all our apples and put them through a mill to create what is known as “pulp”. We then run this pulp through our beltpress to extract as much fresh apple juice as possible.

4. Fermented with Champagne Yeast

Fermented Champagne YeastNow, we add our premium champagne yeast to the juice and let it convert the sugars into alcohol. This is a very delicate process and we monitor it many times a day, from start-to-finish. Champagne yeast allows for a slow, cool fermentation which results in complex aromas and flavours in the finished cider.