About Horn Cider
Horn Cider started off in Kristinesminde, near the town of Horn in the Jutland province of Denmark. Now in Mekkelborg, Låsby, it is run by Kristoffer whose dream is to make world-class products by only natural fermentation.
The apples are harvested in October and November when the Danish winter begins to show, and are set to ripen in the open air to get the last of the autumn sun rays. This increases the sugar content of the apples before they are mashed. Immediately after the apples are mashed, the fermentation starts. Alcohol fermentation of apple juice for HORN CIDER takes between 70 and 300 days. HORN CIDER does not use cultured yeast for alcohol fermentation. The philosophy at HORN CIDER is to only use wild yeast found in nature, and they work with a two-part fermentation process. The initial fermentation process includes a small amount of cold-thrown honey from the family's apiaries. The raw honey from these apiaries contains special wild yeasts that kickstarts the fermentation process in the 5 degree temperatures. The amount of honey added is so small that it does not lend flavour any flavour the cider.
Secondary fermentation occurs when the indigenous yeasts of the apples take over the fermentation process. Secondary fermentation takes place for about 20 months in bottle, after which it is disgorged.
Horn Cider uses a mix of Bramley and Belle de Boskoop apples, both native Scandic apples with high acidity and apple aroma, to make their ciders. They also experiment with co-ferments using elderflower and elderberries from around their estate. Minimal amount of sulphur is added at bottling for stabilisation during transport. The resulting ciders are clean, with a lot of structure, and beautiful bubbles.