Woodpecker Sweet Apple Cider (24 x 500ml Cans)

Product Information

When crushing, be careful not to over do it. The finished apples should have some substance to them, and liquid juice should not be present. If it is you have pulped them too much. Pressing the Apples prohibition (in which most U.S. cider-variety trees were cut down, never to recover in popularity until present day)

Cider is ranked from dry to sweet, with several stages in between such as semi-sweet and off-dry, determined by the apples used and the fermentation process. Dry cider has been fermented for longer, so most of the sugars have been converted to alcohol. Sweet ciders can get their taste from added sugar, sweeteners or apple concentrate, or a slower fermentation. Apples grown high in the Welsh mountains, meanwhile, produce a tangy, delicious drink. There can be little doubt that this is a market that has moved on significantly from the sweet cider boom of a few years ago, when the most talked-about tipples were Kopparberg and Rattler.

Are Fruity Ciders Any Good?

The first thing we need to do before the start of fermentation is to take a hydrometer reading of the juice. To do this, place the hydrometer in the juice and we will see a reading where the hydrometer is level with the liquid. We can then use this reading to work out how much alcohol will be present after fermentation. See the table below for reference. SG Reading Final Reading (end of fermentation) Approx ABV (Alcohol By Volume) Start It all began in 1878 when Henry Weston settled on a farm in Much Marcle, Herefordshire, and began making oak vat ciders and perries. Five generations of Westons later, they are still based in Much Marcle, having devoted their lives to perfecting the cider that bears their name using the bittersweet apples they grow. Often matured for up to 18 months, these are smooth and rounded ciders; a perfect place to start any cider exploration. Explore more here. The production process for hard cider is also different from that of soft cider. Soft cider is made by pressing fresh apples to extract the juice, which is then bottled and sold. Hard cider, on the other hand, involves the addition of yeast to the apple juice to ferment the natural sugars into alcohol. This fermentation process can take several weeks to several months, depending on the desired alcohol content and flavour. There are a few different categorization schemes for cider apples–they share the concepts of tannin content and acidity. They may or may not explicitly include sugar content (aka, original gravity, aka brix), but sugar content is implicitly part of cidermaking regardless, as it drives the alcohol potential of the finished cider. Two common categorization ‘systems’ are discussed below, followed by a discussion of the measurement methodology for the concepts in question. The British Categorization System (by Acidity and Tannin levels)

Nowadays ciders are being flavoured or blended with anything from citrus fruits to kiwis or berries, so whether you’re intrigued to try something new or have a penchant for a sweeter alcoholic treat, you’ll definitely be able to find something to satisfy. There’s also no denying that they’re refreshing, easy to drink, and can add a summery vibe to even the rainiest barbecue. Here we take a look at this most traditional tipple, from the best dry cider in the UK to the best fruit ciders. Whether you’re looking for sweet, non-alcohol or dry, these are the best ciders to try in the UK right now. Firstly discard any mouldy or badly bruised fruit. Secondly remove soil and surface slim by giving the apples a jolly good washing. Cut out any bad areas and remove any rotten or heavily browned ones. Thirdly quarter the apples, again removing any bad bits. Don’t be too fussy and don’t worry about the core and pips. Crushing the ApplesIt’s easy to enjoy this renaissance in cidermaking, whether you’re looking for a variety to accompany a meal, or you’re just enjoying a relaxing drink. The table below includes some of the varieties commonly considered to be cider apples. This is by no means a comprehensive list, and there are numerous sources–both in print and online–that I’ll refer you to below which contain additional information. Nevertheless, it’s a useful exercise to examine some varieties and their characteristics.

A variety might be called bittersweet it it has a low level of acidity and a high level of tannin, bittersharp if it contains high levels of both, or sharp if it is high in acidity but low in tannin. These terms don’t explicitly include the sugar content of the apples, though this is also an important factor in cidermaking as it drives the alcohol content of the finished product. Thus, while a sweet apple in this categorization scheme has low tannin and low acidity (and thus not ideal in cider, except as part of a blend), the term doesn’t necessarily refer to its sugar content relative to other apples. The categories above break down along these lines (original source: Andrew Lea’s article here, which you should read): Over the course of a couple of weeks, we settled down to testing a range of craft ciders. We wanted our selection to bring together a range of flavour profiles, ABVs and different price points, reflecting the extensive choice now available. When the fermentation has finished (the gravity reading on the hydrometer will be the same for a few days and will be under 1000 SG) siphon off the yeast into another clean sterilised container. For Flat Cider: Adding Stabiliser/Preservative and Clearing

Other types of Cider

Sweet, but bland, juice with little tannin or acidity can result in an insipid, bland, boring cider with little character (this is a common outcome of ciders made from standard ‘table apples’ such as Red Delicious, Fuji, and the like) In the making of sweet cider or apple juice, apples are ground and pressed in much the same manner as for making alcoholic cider. Europeans prefer a juice that is mellowed by holding it for a few months in large tanks under pressure supplied by introducing carbon dioxide into the tanks. Americans generally prefer freshly pressed juice. Another key difference is their flavour profile. Soft cider is usually sweet and tangy, with a crisp, refreshing taste. Hard cider, on the other hand, is more complex with flavours and textures from dry and acidic to sweet and fruity, with hints of spice and even farmhouse. Medium-dry cider has a balanced and complex flavour profile, and is often a good choice for those who are looking for a cider that is not too sweet, but not too dry. It is also a good choice for those who are looking to try cider for the first time, as it offers a more moderate and approachable flavour profile compared to some of the more extreme sweet or dry ciders.

For several years Jane has been an Ambassador for Friends of Glass, the consumer-facing arm of the British Glass Association. She is an ambassador for the smart phone app ‘Pint Please’ and the ‘Long Live The Local’ pub campaign. consumer tastes (not fully separate from the above item, but which refers to the demands for sweet, not-too-sour, eating apples and acidic cooking apples, with very low tannin levels in each either case) Calvados: The Spirit of Normandy, by Charles Neal–a comprehensive look at the Calvados tradition in Normandy which includes references to French cider apples. Medium-dry cider is a type of cider that falls somewhere between sweet and dry on the flavour spectrum. It is made using a combination of sweet and tart apples, and is fermented for a shorter period of time than dry cider, resulting in a cider that is not as sweet as sweet cider, but not as dry as dry cider.Leave to ferment at a temperature between 20-27°C for about 5 to 14 days or until your hydrometer is showing the fermentation has finished. A constant cool temperature is much better than one that fluctuates. The fermentation time will depend on the room temperature and the initial starting gravity. 5 to 14 days is just a guide. The slower the fermentation the better the cider will taste. It is really important not to exceed 27°C. They are not great for blending different types of fermentation together so it’s important to get the balance (acidity, tannin and sweetness) right at the start of the fermentation. Apple Juice for Drinking