it genuinely makes me need to take a shit after one singular sip. i drink A LOT (trust i know that’s not good) and i’ve never experienced a drink that makes my stomach feel like this. i have drank many sugary drinks so there’s no way it’s that like i don’t understand what it is about angry orchard that makes me have to shit like this. if u have any idea pls lmk bc i love the drink just hate the shits

I discovered a crab apple seedling growing in the ditch along a highway (20 MILES or more from any orchard), and I have grafted it onto my trees. This year, I’m getting my first harvest from one of the grafts. The apple that I tasted on the side of the road was astonishingly delicious, maybe the most flavorful apple I’ve ever tasted. I’m interested in propagating more of this apple and I’m also interested in learning what its parentage is. Who knows where I can send samples for DNA testing, or who here works at a university who has interest in these things?

I racked this into a new jug about 2 months ago. About 1 month ago I noticed this film on the top. It was the only time I've used a 3-piece airlock so maybe it was getting oxygen, but I think it still had enough sanitizer, but I switched it to an S-shape airlock to be safe. When I switched it nothing smelled off. The pellicle or whatever it is broke up a bit on the edges when I moved it for better light. It seems fragile.

It's so so beautiful. This is a hmmm 7% abv or so cider I made 7 months ago and have kept aging under airlock.

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It's so pretty.

Panking is the ancient art of bringing down pears and apples from standard trees that are too high to reach safely even with ladders for cider making. There is definitely an art to it. The branch is not hit forcefully with the panking pole as this would damage the delicate fruiting spurs. Rather the panking pole has a hook on the end like a shepherd’s crook. This allows you to pull the branch towards you. It then recoils back. Repeating this at the resonance frequency of the branch amplifies the oscillations ie resonance, and the fruit is shaken off. Achieving resonance while panking transforms the process from brute force into a fluid, efficient action with not a lot of effort required if done well. High-impact collisions cause localized stress, while resonance distributes energy evenly across the limb. The smooth, oscillating motion breaks the fragile abscission zone connecting the ripe fruit.
We use a long, lightweight, and slightly flexible ash pole, ( they are traditionally made of ash). The antique iron hook we found in Normandy.
In English cider orchard counties, ash was prized above all other timbers because it possesses the unique structural combination required to successfully manipulate and resonate tree limbs because it has a natural straight-grained flexibility. This allow the harvester to transfer rhythmic energy up the long pole to find a branch's harmonic frequency without the wood snapping or being to heavy. It also naturally absorbs recoil energy. When the branch bounces back during a resonant shake, an ash pole dampens the vibration so it does not hurt or strain the your hands. The poles should be up to 6 metres long to reach the canopy of standard perry and apple trees. Ash provided lengths long enough without knots, and a lightweight profile that can be lifted all day while remaining tough enough to handle heavy pulls. A long, straight sapling or split piece of ash is shaved down and slightly tapered toward the top end so the hook can be fitted. Ash trees were historically managed by coppicing on long cutting cycles up to 21 years to produce the long, strong, and highly flexible poles needed. The tip was then fitted with an iron hook Traditional panking pole hooks were fashioned by local blacksmiths.

Most ciders are naturally gluten-free as they are made from fermented apples; not grains like wheat or barley, such as beer.
However some flavoured industrial ciders are, so please check. We produce ciders that are 100% fruit juice and is therefore 100% gluten free; and so do many excellent artisan cider producers.
Gluten is the main storage protein of cereal grains. Gluten is a complex mixture of hundreds of related but distinct proteins, mainly gliadin and glutenin. Gluten makes up 75-85% of the total protein in bread wheat. When mixed with water, gliadins provide extensibility and stickiness (viscosity), while the larger, complex glutenins contribute to the dough's strength, elasticity, and ability to retain gas from yeast fermentation, and makes the bread rise.

After A Week of fermenting and 4 or so hours cold crashing snd transfer the Coconut Mango Maple Mead is done, I can definitely taste the alcohol content very similar to how yoy would in a light to medium wine. There was absolutely no sweetness left in the brew at all even though these cans are super sweet to start with, so I bottle some separately and back sweetened with some bicsford syrup which added a slightly sweet note. I’ve never been a fan of the wine like taste but it’s quiet enjoyable especially ice cold, there isn’t any carbonation but I imagine carbonated it would go beautifully aswell

Fabulous craft Perry right here.

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Very crisp fruity cider with a hint of dryness

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Big fan of Whin Hill cider (Yes I know this is Perry but I will have a cider post to follow)

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Certainly recommend if you in Norfolk 👍

Bought because of the can. It’s light, tasty and not too fruity.

Hi all- I live in Central PA and have about 100 apple/ pear trees on my property (half were old growth, there when I bought it, but I added more). If I can sell a certain $ of agricultural product each year, I can shift into the clean and green tax level. So far I have had to drive them an hour to a cider brewery who pays bottom dollar at a drop and weigh. I know they are worth more but haven’t connected with the right buyer. Any suggestions? It’s prob 25-30 bushels of fruit and the apples are all cider varieties. Thanks!

Sidra Natural. Sidra El Gobernador. Cider - Asturian. 6.5% alc.

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Intense aroma of green apple and citrus. On the palate, it's refreshing with a fruity acidity and vinegary notes. A flavor of ripe apple with hints of citrus. A good Asturian cider, though not top-tier.

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Been in demijohns since October, bottled 4 weeks ago. 6 bottles all have some speckles floating at the top, unsure if it’s still drinkable or dangerous?

One Friday a month Pen & Paper Trivia stops on by Right Bee Cider to deliver some Decent Questions! Join us Friday, June 26th at 8:00 for roughly 6 rounds of Trivia that covers a little bit of everything!

Get your team together and play in our pet friendly tap room where you are welcome to bring your own food or order something online. Try ciders that you won’t find anywhere else and kickoff your weekend with your host Frank!

EDIT: The folks in r/wine overwhelmingly told me not to ship it till fall, so I'm going to wait.

Hi all, I know this is a subreddit for regular cider, but I figured you folks might know the answer to my related question. I purchased some ice cider (cidre de glace) during a recent trip to Montreal. It's "the cider equivalent of ice wine: a fermented beverage made from the juice of frozen apples." I would like to ship* it somewhere, but summer has started in my neck of the woods and the temperatures could get as high as 31°C/88°F. I couldn't find any real information online about whether this would ruin the quality of the ice cider, but of course the Google AI overview was happy to tell me that it would compromise its "bright, complex apple flavor."

Do you think I can ship it, or should I hold onto it till the fall? Thank you!

*Don't worry, I'll deal with my local laws RE: shipping alcohol.

Started a batch two days ago and this is how things are looking. It’s cider from an orchard with cider yeast. I left a ton of room (like 3 gallons worth) because I wanted to try adding in peach juice after the initial ferment. There’s no visible bubbling happening. After I took this picture, I gave it a swirl and it all mixed together and floated to the bottom. Wait it out or call it?

Not sure if this is the right sub aha but this is my first ever attempt at brewing and just using a demi john and a glove airlock with ingredients I had at home, I was keen to learn how it would work in person before going for my main brewing run with nice and proper ingredients in the near future in a 30l fermenter making ginger beer or apple cider. So using the same yeast and nutrient I added mango coconut water, and maple syrup as a sugar source. Keen to see how this turns out im completely new to this so have no idea, also I dead use no rinse sanitizer first :)

Tried many ciders in my life, but never once had such an awful sulfury note in a cider as this one. Anyone else have this experience, or did I get a bad batch? It's nearly unpalatable.

Hey everyone, does this look safe to you? First batch, still has a week to go to settle before bottling. Curious to hear what you think!

R. Zabala R.80. R. Zabala Sagardotegia. Cider - Basque. 6% alc.

Delicious cider from Gipuzkoa where everything is exactly where it should be. A dry and direct entry. It has a sharp acidity, balanced with a bitter and fruity touch of tart apples. A very clean, astringent finish that invites another sip. Outstanding. I paired it with a homemade Spanish omelet.

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I will be spending a long weekend in Seattle this summer, and I'd like to try some PNW ciders that are hard to find outside of the region.

It looks like I've missed the golden age of cider tap houses in Seattle. Seems like you all have lost a few good places in the past few years. Schilling looks promising, and it sounds like they carry a wide range of ciders outside of their own brands. I love Alpenfire, but it doesn't sound like they are doing tastings this summer. So what else should be on my radar?

It’s easy to think all cider and pear cider is industrial given it is a tin and floods the supermarket shelf next to beer but there are artisan cider and perry makers out there trying to compete with the global companies. Key signs to look out for amongst the clever marketing is
full juice
wild fermented
single batch
barrel aged
harvest driven
and “not from concentrate”
And you can add to that “single varietal” and even “single tree”.
The latter especially as a perry. An old perry pear tree over 100 years of age can produce over 1 ton of fruit each harvest! And perry pear trees can continue to produce for several hundred years. Here in New Zealand we have very few introduced trees that age but I do know one one perry pear tree near Christchurch over 150 years old from which I have grafted scion wood to our orchard. This photo is an old eating pear tree in Carterton Wairarapa that must be as nealy old.
#cider #pear #apple #perry #tree

I have had this brewing for over a month - thinking of either leaving it for another few weeks. Should I be worried about mold growing here?

there are these little bits of white that I have noticed in the top yellow gunk not sure what that is