Woodpecker Sweet Apple Cider (24 x 500ml Cans)

Product Information

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) 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. As you’ve read, cider comes in a wide range of flavours and styles. From sweet to dry and everything in between, there is a cider out there for everyone. Whether you’re a cider enthusiast or simply looking to try something new, there are plenty of options to choose from. Dry cider is a type of cider that has a lower sugar content and a more crisp and refreshing flavour compared to sweet cider. It is made by using apples that are fully ripe and have a lower sugar content, and is typically fermented for longer periods of time to allow the natural sugars in the apples to fully convert to alcohol. This results in a drier, less sweet cider with a higher alcohol content. If you can’t do it up front, don’t sweat it–after all, not very many people have access to multiple cider-specific varieties with which to make the perfect cider base. This is particularly true of the United States, in which the many hundreds of heirloom and cider apples that have developed or been transplanted here have given way to this trifecta of homogenizing forces, which have annihilated the natural variety of apples in favor of mass-production of only a few, well-known table varieties:

To increase the start gravity add caster sugar (or white granulated sugar) and dissolve well. For cider we are looking ideally for start gravity in the region of 1040 to 1045. Any more alcohol than this will spoil the balance. Do not get carried away trying to make it to strong. To reduce the SG add water. Fermentation

As a general rule you will need in the region of 9 kg (20 lbs) of apples to produce 4.5 litres (1 gallon) of juice. 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) Jane Peyton is an award-winning beer sommelier, writer, broadcaster and founder of the School of Booze – a drinks consultancy and corporate events production company.

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. Britain is one of the world’s leading producers of cider, with fifty-six percent of all the apples grown in the UK used to create it – so it’s no surprise that we also produce the most diverse range of styles. Cider has refreshed the palates of countless Britons for millennia, but if you asked a person in the street how cider is made they would invariably say that it was brewed. It’s not – cider is made by pressing apples and fermenting the juice, more akin to wine than beer. It’s this context that I’d like you to think about when evaluating ‘cider apples’ against others–there’s a large spectrum that the named varieties are only a small part of, and since even one particular variety varies in major qualities tree-to-tree and year-to-year, it’s best not to think of apple varieties in absolute terms. prohibition (in which most U.S. cider-variety trees were cut down, never to recover in popularity until present day)Acid Titration: Acid Titration uses a color-changing reagent to determine the total acid content of a fluid. It’s much more accurate than pH as a measure of acidity, though it takes more time and uses more expensive reagents. You can get away with using wine-scale pH strips on a home cidermaking scale, but if you have commercial applications (or if you’re a serious hobbyist wanting more a more granular understanding of the medium you’re working with), TA titration is a must. More process specifics can be found at: We would recommend that you load up (about ¾ full) the crushed apples into a large coarse straining bag (we sell these) and then place this in the centre of the press. This will mean you only get the juice and you will leave all of the pulp behind. 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. As we approach the summer – the natural season of cider-quaffing – now is the moment to start limbering up for a sunny season full of excellent apple-based concoctions. And the ever-excellent Olive Magazine has a helpful guide to the top cider brands in the UK to assist in the onerous task. Hot weather doesn’t have to be all about chilled wine or beer – cider has, after all, been made in the British Isles since the Romans lived here in around 50 CE, so by drinking it you are both honouring tradition and supporting British growers. The fact that apples are easier to cultivate in the UK than grapes also means that the food miles involved stay lower too. 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.

Prices reflect the alcohol strength and the size of the bottle, and do note that it can be cheaper to buy a box direct from the producer – many cideries only sell direct, in fact. The variations in aroma, flavour and sweetness are vast. Palate cleansing, smooth, sweet, acidic or tart; British ciders offer plenty of scope for exploration. But let’s return to real cider. Just like wine with grapes, the finished cider will be influenced by the variety of apple. The easiest way of categorising British styles is to focus on the type of apple used to produce the cider – cider apples or domestic eating and cooking apples. There is a vast difference between the two in the characteristics of the finished cider. Turn the press down onto the fruit until you feel real tension. As soon as you do, don’t keep turning but leave this in position for a few minutes. You will see the juice will start to run. When the juice stops then tighten again and leave. The juice that comes out should have one crushed campden tablet per 4.5 litres collected, placed at the bottom of the container before or as the juice starts to run. This will prevent oxidisation (browning of the juice) and bacterial spoilage. Remember you must let the press do the work - it’s a lot easier! Adjusting the taste Acidity

Top 5 Ciders

Sweet cider is a fruity and refreshing option that is often made from sweet apples and is a great choice for those who prefer sweeter drinks. Dry cider is a crisp and sophisticated option that is made from fully ripe apples and has a lower sugar content. Semi-dry cider is a balanced and complex option that is made from a combination of sweet and tart apples and falls somewhere between sweet and dry on the flavour spectrum. Add the apple yeast and 2 grams per 5 litres (1 gallon) of Cider Nutrient to the fermenter and be sure to use a good quality cider/apple yeast like we sell. Don’t get carried away by the idea of natural yeast & bread yeast. This does not produce good cider. Soft cider is also known as sweet cider. Soft cider is a non-alcoholic version of cider that is made from fresh apple juice. The production process involves pressing fresh apples to extract the juice, which is then bottled and sold. Soft cider is commonly found in supermarkets during the autumn season in the US and is a popular drink for families to enjoy. When the fermentation has finished we recommend that you add one Campden Tablet per 5 litres (1 gallon) and one gram per 5 litres (1 gallon) of Potassium Sorbate. This will help prevent infection and from restarting to ferment.

The production process of hard cider is similar to that of soft cider, with the addition of yeast to the apple juice. The yeast consumes the natural sugars in the juice and converts them into alcohol, resulting in a beverage with an alcohol content ranging from 4-8%. Hard cider can be made from a variety of apple types, each of which contributes to the flavour and aroma of the final product.

Bulmers Cider

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 If Pectolase is added at the start it will improve the taste in the cider as they help to bring out flavours and without this addition you won’t have clear cider. Add one teaspoon per 5 litres (1 gallon). Alcohol Levels As mentioned earlier the best way is to us a pH meter. You are looking for a pH reading in the region of 3.6 to 4.2 pH. Increasing the Acidity Regardless of the above categories or the measurement tools, you’re essentially looking for the same thing regardless–a juice blend with a balance of acidity, sugar, and tannin which results in a balanced end product: your finished cider. There are many ways in which a cider can be out of balance: