To go along with the cider recipes we’ve posted up, here is…
All About Cider
The time is ripe to discover the delicious world of cider!
A passion for cider has existed for centuries. In 1708, J. Philips, the English poet, wrote an epic style poem, (spanning two volumes!), called “Cyder.” He elevates cider to glorious heights and enthuses that only the best apples should be used, “. . . thy Press with purest Juice Shall flow . . .”
What is cider?
Most cider is made from fermented apple juice. Natural cider has nothing added and relies, for fermentation, upon the wild yeast present in the apples. For mass-produced ciders, a yeast culture is added in order to achieve consistency. Although much of today’s cider is produced from apple concentrate, many traditional cider-makers use only cider apples, cultivated specifically for the purpose.
Both traditional and mass-market ciders are available carbonated or still and range in style from the bone dry, to the extremely sweet. In Europe, “cider” refers to fermented apple juice that contains varying levels of alcohol . In the USA, fermented apple juice is known as “hard cider;” unfermented, freshly expressed juice is called “sweet cider.”
A thirst for decent, real cider has led to much experimentation amongst world cider producers. New, flavoursome cider apples are constantly being developed to meet popular demand. Nowadays, modern varieties called Kingston Black, Brown’s Apple and Yarlington are being planted alongside traditional cider apples such as Foxwhelp, Blood Butcher and Slack-my-Girdle.
A fresh optimism is sweeping through the cider industry. Today’s cider producers are bubbling with confidence.
Cider has never tasted so good!