Cider & Sausage festival 2012

Cider & Sausage festival 2012, a photo by AndyRobertsPhotos on Flickr.

Cider & Sausage festival 2012

Clovelly Bat Inn

Plymouth

Friday 20th & Saturday 21st July 12 Noon - 11pm 2012

Finest real ciders, perries ales farm sausages, BBQ live music and merriment

Clovelly Bay Inn, Boringdon Road Turnchapel Plymouth PL9 9TB

01752 402765

HopeCiderfest2012

HopeCiderfest2012, a photo by AndyRobertsPhotos on Flickr.

1st HOPE CIDER FESTIVAL Friday 18th May - Woodchester Mansion, Stonehouse, Gloucestershire, GL10 3TS,
Large selection of locally produced ciders and perries, apple pressing,music, food.

http://ukcider.co.uk/wiki/index.php/Current_events#May_2012

11/18 ukcider

---------- Forwarded message ----------
From: Feed My Inbox <updates@feedmyinbox.com>
Date: 18 November 2011 07:58
Subject: 11/18 ukcider
To: aroberts@gmail.com

ukcider         Bramley Apples and Bramley Apple Tree Pruning November 17, 2011 at 5:09 PM   The subject of making cider from Bramley apples and how to set about pruning Bramley apple trees keeps coming up. Here’s a recent video from Hermitage Farm which bemoans the lack of current demand for Bramley apples. It’s perhaps surprising, since Bramleys are the best known and frequently the only known variety of cooking apples in the UK, but it must be the whole concept of cooking with apples which is falling into disuse heaven forbid. Click here to view the embedded video. Hermitage Farm‘s Bramley Apples Here we are, five miles north of Hereford, in the middle of the organic Bramley apple harvest and the sad thing is that the bottom has dropped out of the Bramley apple market in the UK. We are seeing Bramley apple trees being grubbed out, but what we need is a high profile celebrity chef to re-educate the British public about how to use Bramley cooking apples. It has to be said though, that the French don’t even have a word for “cooking apples” there are many French varieties of apples and you can either eat them or cook with them. Or make cider with them of course! Some advice about pruning Bramley Apple trees and grafting: If you have a large Bramley apple tree, maybe up to 70 years old and it’s taking up a lot of space where you might prefer to have several other different varieties of apple trees growing, then you might want to consider grafting or top working the old Bramley tree after a severe prune but there are limitations to what can be done in such circumstances. For example it may seem a good idea to graft several different types of scions onto the same family tree or stock, but this can cause problems with differentiating growth rates of the various grafts, and also necessitate removing as many as possible of the original Bramley buds when they come through in spring, which is hardly practical on a large tree. A very large very old tree may present some challenges and you certainly should leave ‘nurse branches’ but it is achievable, and if the tree is lively you may be surprised how strongly the scions grow way. Top working or grafting is not so difficult really, but the timing of the various prunes is actually quite crucial. You need to cut the desired type of scion wood in late winter one season, then store it carefully, and do the grafting onto the old Bramley apple tree sometime between bud burst and blossom time. It’s well worth practicing first on some less valuable trees in order to make mistakes, learn, and then get the right cuts that work for your orchard. Bramley Apple Tree Possibly Related Cider Posts: Pruning the Bramley apple tree Pruning the Bramley Apple Tree – part 2 Fruitwise guide to grafting over an apple tree Pruning a neglected apple tree Apple tree grafting – the saddle graft             This email was sent to aroberts@gmail.com. Delivered by Feed My Inbox PO Box 682532 Franklin, TN 37068 Account Login Unsubscribe Here

Cider Press

CIMG4052
Originally uploaded by wilfh

Cider Press

Nava Sidra Spanish Cider

IMG_1275
Originally uploaded by kenpeace

Natural Spanish cider from Nava in Asturias, where much but not all of the Spanish Sidra Natural comes from.

29 new varieties of English cider apples

The new apple varieties are Lizzy; Prince William; Amelia; Amanda; Jenny; Hastings; Connie; Helen's Apple; Three Counties; Jane; Tina; Early Bird; Vicky; Naomi; Nicky; Angela; Gilly; Willy; Joanna; Maggie; Hannah; Jean; Sally; Fiona; Shamrock; Tracey; Eleni; Betty and Debbie.

New cider apple varieties

BBC R4 Food and Farming Awards Henney's Cider

Well Done Mike Henney of Henney's Cider for being a finalist.

BEST DRINKS PRODUCER

Mike Henney (Henney's Cider)

Mike Henney started making cider as a hobby in his airing cupboard in 1996. He now produces over 200,000 gallons of his high-quality product. He maintains traditional methods of production, using genuine cider apple varieties from local Herefordshire growers. His four varieties of cider are available in leading supermarkets.

http://www.bbc.co.uk/radio4/features/ffa/2010/finalists/

Results will be announced on November 24th at the BBC Good Food Show in Birmingham.

The Awards programme will be on Radio 4 at 9am on November 26th.

Good Luck for the final!

Recipe: Pork Chops with Cider and Apples

This is the American version of Pork with cider and apples.

Pork Chops with Cider and Apples

Makes 4 servings

1 tablespoon olive oil

4 center-cut boneless pork chops, 6-7 ounces each

3/4 teaspoon salt

Freshly ground pepper

2 shallots, minced

2 cups hard or sweet cider

1 cup dried apple slices

3 tablespoons whipping cream

2 teaspoons spicy brown mustard

1. Heat olive oil in a large skillet over medium-high heat; season chops with 1/2 teaspoon of the salt and pepper to taste. Cook chops in skillet, turning once, until browned, and almost cooked through. Remove from skillet.

2. Add shallots to skillet; cook over medium heat until translucent, 2 minutes. Add cider; heat to a simmer. Add apple slices; cook until apples are soft and cider is reduced by half, about 10 minutes. Stir in cream, mustard and remaining 1/4 teaspoon of the salt; cook until slightly thickened. Taste sauce for seasoning. Return chops to skillet; heat until chops are cooked through.

Nutrition information

Per serving: 441 calories, 46 percent of calories from fat, 23 g fat, 8 g saturated fat, 105 mg cholesterol, 31 g carbohydrates, 28 g protein, 729 mg sodium, 2 g fiber

via seattletimes.nwsource.com

The basic method is sound, and you can make variations with different types of cider, cuts of pork and whether or not to add cream for example. Seems a lot of people have discovered how well pork and cider go together, but there's alwas someone else looking for a recipe. Do you like following recipes or just cook pork and cider with the best ingredients you can find?

Vintage Apple Fruit Crusher Scatter For Cider Making

This is a vintage fruit crushing machine, mostly useful as an item of interest although it's likely you could just about get it to work as an apple scratter for making cider

via cgi.ebay.co.uk

When you first start looking up information on how to make cider you may come across machines like these, but they're more like collectors' items really. You can start off with something easier and smaller.

Ross On Wye Cider Festival

Video from three days at the Ross On Wye Cider Festival

Britain's Oldest Cidermaker Frank Naish

A picture of Frank Naish from Naish Cider which James Russel has used as an illustration in his Naked Guide to Cider Book

via jamesrussellontheweb.blogspot.com

We need to document all of these old cidermakers while they are still with us.

Tax on alcohol should rise by ten per cent: charity - Telegraph

Secondary legislation has already been introduced to increase the tax on cheap, strong ciders. This legislation will change the definition of cider by introducing a minimum juice content to qualify to pay duty at the cider rates. Products with low juice content are now taxed at the more appropriate made-wine rate.

via telegraph.co.uk

The government seem to have got the idea that introducing a minimum juice content will reduce the amount of cheap alcohol on sale, but medical charities are pointing out that the current tax bands are not sufficiently related to alcohol content at all and there remains some serious anomolies. A minimum juice content for cider is a good idea but at 35% this is laughable. It should be more like 85% which is the figure for real cider and anything less shouldn't really be called cider at all

Watered Down Cider Definition backed by NACM

ukcider         Watered Down Cider Definition August 27, 2010 at 12:17 PM   The new definition of cider for customs and excise purposes is to allow cider and perry to be sold as such with as little as 35% juice content, and possibly even less if the original juice is high gravity. The Statutory Instrument can be viewed from the Office of Public Sector Information site at http://www.opsi.gov.uk/si/si2010/pdf/uksi_20101914_en.pdf Cider 2. In section 1 of the Alcoholic Liquor Duties Act 1979 (the alcoholic liquors dutiable under that Act), in subsection (6) (definition of “cider”)(b), for the words after “section 55B(1) below,” substitute— “cider (or perry)— (a) which is of a strength exceeding 1.2 per cent but less than 8.5 per cent, (b) which is obtained from the fermentation of apple or pear juice, without the addition at any time of— (i) anyalcoholicliquor,or (ii) any liquor or substance which   communicates colour or flavour, other than such as the Commissioners may allow as appearing to them to be necessary to make cider (or perry), (c) the pre-fermentation mixture for which satisfies the pre-fermentation juice requirement, and (d) which satisfies the final product juice requirement. For the purposes of this subsection— (i) “the pre-fermentation mixture” for cider (or perry) means the mixture of juice and other ingredients in which the fermentation from which the cider (or perry) is obtained takes place, as that mixture exists immediately before the fermentation process commences, (ii) if the cider (or perry) consists of a blend of two or more liquors constituting cider (or perry), references in this subsection to the pre-fermentation mixture are to the pre-fermentation mixtures for each of those liquors taken as a whole, (iii) the pre-fermentation mixture for the cider (or perry) satisfies the pre- fermentation juice requirement if the volume of apple or pear juice of a gravity(a) of at least 1033 degrees included in the mixture is a volume not less than 35 per cent of the volume of the pre-fermentation mixture, (iv) the cider (or perry) satisfies the final product juice requirement if the aggregate of the volume of apple or pear juice of a gravity of at least 1033 degrees included in the pre-fermentation mixture and the volume of any such apple or pear juice added after fermentation commences is a volume not less than 35 per cent of the volume of the cider (or perry), and (v) the volume of any juice, the pre-fermentation mixture and the cider (or perry) is to be computed as at 20°C.”. I don’t really care whether the exact interpretation of this means that Industrial cider makers can get away with making cider at only 35% juice content, or maybe even quite a bit less than that. The very idea of condoning such low juice industrial concoctions as genuine cider and perry for the purposes of profiting from the considerable tax advantages compared with other acoholic drinks is to be condemned. Accepting the definition of cider with only 35% juice content can only be a setback for the real cider making movement, and anybody supporting it is deliberately conniving with big industrial cider makers to continue to deceive cider drinkers into believing the big brand ciders advertising lies. About seven years ago, there was a prolonged and open discussion in the craft cider community to arrive at a definition of real cider which came out with the following: Real cider is the product of fermenting fresh apple juice. The amount of apple juice which went into the final product must be between 85 and 100% and should be clearly stated on the container it is sold in or dispensed from. No artificial sweeteners, flavourings or colourings are permitted. ( For real perry substitute pear juice ) ukcider 30/11/2003 The new government definition of cider at 35% juice for tax purposes will permanently legitimise the practice of creating low quality, low juice drink concoctions in which most of the alcohol is derived from corn syrup, and then selling it with the image of unsullied natural orchard scenes. The big question many real cider makers and drinkers will be asking is why is this legislation being supported by the NACM and their apologists within the craft cider movement? Possibly Related Cider Posts: Real Cider Cider duty increases expected in budget International Perry Festival at Malvern Autumn Show What cider makers are talking about Cider is Apple Wine

Green Goblin by Thatchers

Green Goblin
Originally uploaded by Anders Adermark

"Me and Maria tried an oak aged cider from Wychwood. I wasn't aware of that they brewed on other bases than malt."

Seems to be made by Thatchers Cider on behalf of the Hobgoblin Brewery

BBC News - Poor pear harvest in Herefordshire for perry cider

There could be less Real Perry next year if this report comes true. Tom Oliver from Oliver's Cider and Perry is experiencing smaller crops of perry pears this year, which is bad news for perry drinkers.

via bbc.co.uk Perry comes from perry pears which are smaller and more acidic than other types. Conventional pear cider comes from a sweeter variety.

I think they'll get by using the old perry pear trees in people's gardens and farms all over Herefordshire that haven't been used for perry for years.

Mad Apple Czeck Cider

I suppose it's only a matter of time before this Mad Apple Czech cider arrives in the UK and gets added to the so called Cider Festivals that some of the local pub chains organise. I bet they do a strawberry flavoured mad apple too.  

Apple Press

Apple Press




An apple press is not intended to press whole apples, but to make apple juice out of crushed, minced or grated apples. The juice form the apple press can then be fermented to make cider.

Real Cider and Perry Bar GBBF

CIDER
Originally uploaded by ca1951rr

Real Cider and Perry Bar at the GBBF

Cider on green
Perry on yellow

Old Rascal

Old Rascal
Originally uploaded by Serigrapher

Thatchers Old Rascal at the Stockport beer and cider festival.

The old rascal of legend is a fox that used to creep out of his den at night to steal cider.

Old Rascal is a fine bittersweet cider, produced from some of Somerset’s best cider apples, Dabinett and Redstreak. Aged in our oak vats, Old Rascal is made from a traditional Thatchers’ recipe.

Its popularity as a session cider is combined with all the hallmarks of a distinctive Thatchers product full of flavour and a West Country apple bite.

Packaged in lightweight 500ml bottle, Old Rascal was reintroduced in 2008. “Old Rascal has always appealed to older, more traditional drinkers. With cider now attracting a much wider audience, we feel it’s time to introduce the Old Rascal to them too!” said Thatcher.

Old Rascal has an ABV of 4.5%

Thatchers Old Rascal Scrumpy is different, that's a draught cider also made from English apples. It's matured in oak vats to produce a full bodied farmhouse cider at 6.0% vol

Addlestones Cider

Addlestones Cider - cloudy and refreshing but with a tang to the aftertaste, possibly caused by artificial sweeteners. Not a full juice real cider.