An ACide(r) from Wine

EVERSON’S CIDER

Veering off from my normal foray into gaining an education about  The Wine, on this particular adventure, we explored another fermented fruit beverage – The Cider.

• Apple Cider: Med dry by international standards, blend of 5 apples. Rotting apple, old apple juice, micro bubbles, softens a little, spritzy creaminess. (**)

• Pear Cider: 1^st pear cider in SA. Rotting lemon juice, florally nose, softness, lurking acid, like licking a cracker, growing sweetness.

• Cloudy Cider: Apple cider + ¼ apple juice, apple tart yumminess.

• Brandy Cask-Conditioned Cider: 50% apple, 50% pear + honey, 1^st bottling. Raw defrosted chicken breasts, metallic, cream cracker aftertaste with sharpness.

• Cripp’s Pink Single Varietal Cider: Rotting flowers in vinegar, cream crackers dipped in cider vinegar, lurking flowers (*)

• Gnarrr Scrumpy: 3^rd fill oak barrel ferment, 262 bottles produced. Chlorinated dam water, cleaning an apple farm drain, rotting toffee apple water, still.

Notes:

• Pomm fruiit – pears, apples, persimmons

• “Freshly squozen” apple juice

• Cider is like wine – you pick the fruit, squoze the fruit & ferment it.

• Will separate ferment cultivars in future

• “Yeast on a stripper pole”

• 3 cideries in SA

• 14 weeks to ferment & age for 3 months before bottling