The location described suggests a setting characterized by a cider-producing establishment bathed in natural light. This implies an environment where apples are processed and fermented, potentially in a space optimized for solar exposure. Such conditions might influence the temperature and, consequently, the fermentation process itself, leading to unique flavor profiles in the resulting cider.
The advantages of a well-lit cider house include reduced reliance on artificial lighting, potentially lowering energy costs and contributing to a more sustainable operation. Furthermore, natural light can enhance the aesthetic appeal of the space, creating a more pleasant working environment for staff and a potentially more inviting atmosphere for visitors, should the establishment offer tours or tastings. Historically, sunlight was a crucial factor in many production processes before the advent of reliable artificial lighting and temperature control.
