The Golden Harvest
Why the UK’s 2025 Cider Apple Yield Is a Game-Changer
By Jolyon Olivier, Co-founder & Head Cider Maker, Napton Cidery
It’s fair to say that 2025 won't just be remembered as a good harvest; it will be etched into the archives of British cider making history. The weather gods smiled on our traditional Herefordshire orchards this year, delivering an exceptional crop where the defining characteristic isn’t just quantity, but a truly unprecedented concentration of natural sugars.
For those of us dedicated to crafting proper, 100% pure apple juice cider—the only way to do it, in my book—this harvest is nothing short of a miracle. Across the UK, the Brix readings have been soaring, but here at Napton Cidery, where we meticulously source from our unsprayed, biodiverse orchards, the figures we’ve logged have been utterly staggering. Our specific gravity measurements are through the roof, promising a depth of character and complexity that we only dream about in an average year.
The Napton Difference
A high-sugar harvest is a double-edged sword. For producers who rely on cheap concentrate or add back processed sweeteners, this weather event might just save them a few pounds. But for us, B Corp Certified craft cider makers who let the fruit do the talking, it’s a chance to push the boundaries of flavour. The intense sunlight and perfect late-season warmth ripened the tannins and developed the esters beautifully, locking in the aromatic compounds alongside that glorious natural sweetness.
This isn't about making sweeter cider, let me be clear. This is about making bigger, bolder cider.
The elevated sugar content means a few things:
More Fuel for the Yeast: The fermentation process will be long, slow, and vigorous. We can expect incredible body and mouthfeel in the finished product.
Increased Alcohol Potential: Naturally, a higher starting gravity (OG) leads to a higher final alcohol percentage (ABV). We’ll be managing these ferments carefully, allowing the juice to dictate the pace, but anticipate some seriously robust ciders that will age beautifully.
Unmatched Flavour Depth: The high sugar level wasn't simply diluted by high yields. Instead, it was concentrated. We’re tasting notes of burnt caramel, rich cooked apple, and powerful spice—flavours usually only achieved through years of cellar aging, present straight off the press.
In short, the 2025 vintage will embody everything we champion: heritage apples, sustainable farming, and uncompromising quality.
An Exciting Future
While the work of processing over 160,000 litres of this golden juice has been demanding, it’s a challenge we relish. We’ve already begun to lay down the early pressings, earmarking certain batches for special single-orchard releases and others for our core range—like Major and Duchess—which will benefit immensely from this year’s exceptional fruit.
Keep an eye on our progress over the next few months, as these fermentations will be slow to mature. This is a vintage that deserves patience, and we believe the resulting ciders, due for release in 2026, will truly showcase the potential of British craft cidermaking.
Here’s to a bountiful 2025, and to the extraordinary ciders yet to come!