Nearly 200kg of Manx apples have been collected to make in the region of 500 litres of apple cider vinegar.
The first batch of vinegar will be ready from Isle of Cider in early October.
Phil Jolley, founder of Isle of Cider said: “I literally just crush the apples, add water and sugar, then let the fermentation process begin.
“I don’t even add yeast, I just let the wild natural yeasts feed on the added sugar until it is all used up.”
Manx Vinegar
He says that by the end of the process it is 100% sugar free so that all that is left is the organic apple vinegar and the “mother”.
The mother is the unfiltered goodness within the vinegar; the active ingredient that does the consumer the power of good.
Phil started Isle of Cider nearly five years ago, importing artisan cider from Herefordshire and Worcestershire where he grew up.
That quickly turned into development of his own brand while outsourcing cider production to his producers in the UK.
He is now waiting on permission to start brewing his own alcoholic cider at his unit in Douglas, having planted just over one acre of cider apple saplings a year ago.
So in the meantime while the orchard is still growing, he is using apples donated by the Manx public to make apple cider vinegar.
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