If you get interested in seeking out places where real cider is made or where it is for sale in pubs, a good starting point is CAMRA's 'Good Cider Guide' edited by David Matthews, published by CAMRA books Ltd in 2005. This replaces previous editions and is an excellent book, listing 42 cider makers in Devon and Somerset alone, so I still have a long way to go. There are also lists of cider makers on other web sites. The South West of England Cidermakers Association has a web page and there is a listing of UK cider and perry makers maintained by Gillian Grafton, which, at the time of writing, has not been revised for several years.
Finding cider makers can sometimes be difficult, so I have included a map reference for each place listed, omitting the 100 kilometre grid square letters, because I tell you where it's near anyway. It is best to phone before you set out to visit these places, although the larger ones will be open during normal commercial hours and at the weekends. I don't usually bother to check and sometimes this means I have come away dry!
Farmhouse cider has a rather short lifetime in containers once it has been drawn off its storage vessel, ranging from a few days to a week. To prolong this I add two Camden tablets per 5 litre container. This puts a measured amount of sulphur dioxide into the cider which delays oxidation. Sulphur dioxide is much used in the winemaking industry to deoxidise and preserve but an excess is unpleasant and, in large quantities, toxic, so use the tablets sparingly. Additionally, some people are sensitive to it and cannot stand any.
Check the location map out for full reports on each cider maker