Modern Cider made from Nyanga Apples � All our ciders starts with Nyanga apples. We only use Nyanga apples because of their particular characteristics, and balance of flavours brought up by the climate and soils in which the apples are grown . First step we turn these apples into Juice. Once we have some juice, turning it into cider is the easy and fun part. Fresh- pressed juice is so full of natural sugars and wild yeasts that you can practically see it start to ferment in front of your eyes. The yeast eats up the sugar and gives you alcohol and carbon dioxide in return. In a few months we will have a true Zimbabwean hand crafted premium cider—it really is just about as simple as that!