Record high temperatures this summer across the UK have had a clear impact on cidermaking. From stressed trees causing apples to drop early to smaller apples, lower yields, and higher sugar concentrations, the heatwave has caused a range of challenges for orchards.
For cideries, this means contending with lower juice volumes, potentially higher ABV (alcohol by volume) and more variation between batches.
Plus, with the increased heat, consumer demand has been higher, as drinkers opt for cold beverages. Keeping up with this demand despite difficult growing conditions can be difficult.
At Vigo we can help cidermakers produce high-quality cider with efficient equipment solutions and the right consumables to ensure freshness and prevent spoilage.
So, what can cider producers do this harvest to manage the fallout?
The focus should be on maximising extraction efficiency, ensuring accurate testing before fermenting, optimising fermentation itself, and quality storage practices.
Solutions
Higher sugar level musts can place strain on the yeast, making both strain selection and nutrient management important for achieving a healthy ferment.
To do this, cidermakers can consider:
Using reliable cider yeasts
For example, the Fermentis SafCider range supports consistent, healthy fermentations and can help to produce a variety of cider styles, from fresh to crisp profiles.
Introducing nutrients for support
Products such as Vitamon Combi and VitaDrive F3 help support yeast performance and healthy fermentation.
Equipment to monitor the sugar content
A digital refractometer can help assess sugar levels before fermentation, allowing producers to better predict alcohol levels.
Maintain temperature control
High-quality stainless-steel storage and fermentation tanks such as those from Speidel, are ideal for ensuring temperature control for consistent results.
The 2026 heatwave impact on cider apples is clear, presenting challenges for producers. From smaller apples and reduced yields to higher sugar levels and more demanding production. These challenges highlight more than ever the importance of the right equipment set up.
The right tanks, presses, yeasts and nutrients, and additives can maintain quality, improve efficiency and minimise loss.
To prepare for the impact of climate change on cider making, production processes will be key to ensuring future harvests meet consumer demand.
