Synopsis

From the orchards of Herefordshire to the mill in Ledbury and finally to the factory where fermentation and bottling take place, the world’s largest cider producer yields over 350 million litres annually. The art of grafting is explored, revealing how it birthed a new, sweet apple variety named Scrumptious. Furthermore, the carbon dioxide byproduct of cider making finds an innovative application in fire extinguishers. A journey into the Victorian era reveals the apple-breeding boom of that time,