CIDERS WITH INTENTION
“Apples to cider are as grapes are to wine. You would not try to make a quality wine using table grapes, the same is true for cider.” - Drew (head cider maker)
In 1903, The Long Ashton Research Station near Bristol, England, established four different classes of Cider Apples: Sweet, Sharp, Bittersweet, and Bittersharp. Any cider apple should ideally have high levels of sugar for fermentation, so the difference between them is in their levels of tannin and acidity. The most common variety of cider apple is the bittersweet, with good tannin and low acidity.
As orchardists we’ve grown culinary (eating apples) for a long time and have over time added on these special cider varieties when we started our venture into cider making. Most of our ciders are a blend of both cider and culinary apples with our intention of showcasing the special characteristics of the apples being used. Below are examples of the varieties that are used in all of our blends.
TERMS USED FOR CIDER
Apple Juice: Non-alcoholic fresh pressed apple juice.
Hard Cider: Fermented apple juice
Sharp Ciders: High in acid, low in tannins.
Sweet Ciders: Low in acid, low in tannins, higher in sugar.
Tannin: Astringency and bitterness in cider.
Bittersharp: High in both acid and tannins.
Bittersweet: Low in acid and high in tannins.