All posts tagged: cider making

We get quite a few enquiries and requests for help on the Real Cider community.

This one is no exception! The title of this post says it all. A fantastic, genuine opportunity to buy an established cider business in the Normandy region of France. Here’s the email from Edward, in it’s entirety:

‘My retirement ”hobby” cider/perry/Calvados business is starting to get too big and I’m turning away custom, so I’m looking to sell to someone who will grow the business. There is a 17thC manor house, orchard, cider building, equipment, stock and client base. I wll be living next door and available to be involved as a participant or consultant on an agreed basis’.

‘We are located in the beautiful Pays d’Auge area of the county of Calvados 30 minute drive from Deauville, Honfleur and the Normandy beaches. The half timbered manor house dates from 1636 and the cider building with all the equipment covers 150M2. There are more than 200 cider apple trees planted 10 years ago plus I buy apples from a friend who planted the best varieties that I wanted’.

‘The manor house, buildings and orchard have been valued at 500,000 Euros not including the cider business. On a straight sale basis without any continuing participation on my part the business is judged to be worth at least 120,000 Euros. The Calvados alone is worth 60,000 Euros, the oldest being 10 years old and obviously has the best margins’.

Interested?

Contact Edward McClean directly by email.

This is what cider making is all about. Watching nature do it’s magic. Here is the cider fermenting after 10 days.

This video was filmed by Lulworth Skipper, who makes cider in Dorset. He explains the simple reason why he does this:

“Always fill to the brim and keep topping up to eject any debris as can be seen”.

The addition of sulphites in drink products are not particulaly well advertised and the cold hard facts of this additive (ie how much has been used) is sometimes unclear.

Many ciders and most wines contain sulphites /sulphur dioxide. It may be the case that you have never had a ‘pure’ cider or wine at all!

Sulphites are used in order to kill the natural yeast that is naturally present in apple juice. An added yeast that has been cultured is then used to create a more standardised product and reduces the risk of spoilage and waste for the producer.

Read the full article at the Mahorall Farm cider web site

Henrietta Lovell meets Julian Temperley, master cider-maker, apple brandy distiller and proprietor of the award-winning Somerset Distillery.

They discuss what makes traditional cider what it is, and discuss what is cider brandy.

View the video on the Guardian web site (opens in new window)

View on the Guardian web site

These are photos from this year’s cider making.

Cidermaking at home, 2010

We are fortunate to have a garden which allows us to wash, prepare and mash the apples. Our vigo press is the tool that lets us press the mashed apples and the pressed juice flows directly into our sterilised demijon containers.

We made 7 gallons from this collection of Gala, Bramley, Golden Delicious, Cox’s and Russet’s – all from the local Sussex countryside. We have two apple trees in our back garden – a Golden Delicious and Fiesta.

The Bramley is a cooking apple, with Russet, Gala and Golden all being rich, crisp dessert apples.

We are going to be racking off the cider in the next couple of weeks into spare demijons to allow a secondary fermentation to increase the final strength (ABV) of the cider.