Woodpecker Sweet Apple Cider (24 x 500ml Cans)

Product Information

In addition to sweet, dry, and medium-dry cider, there are a wide range of other types of cider available that offer unique flavours and styles. These ciders can be made using a variety of techniques and ingredients, and offer something for everyone, from the cider connoisseur to the cider newcomer. Here in Australia, cider has played a big role in the drinking landscape since early settlement. While bespoke brewers and local icons like Three Oaks Cider and Pipsqueak have made major waves in the scene, the cider market is still strongly dominated by Mercury and Strongbow. Cider vs Perry

Where traditional cider apples from the United Kingdom are concerned, it is the combination of acidity and tannin level which drives their categorization into the following categories: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. Aromatic in the above context doesn’t take into account acidity or sugar levels, but refers to the volatile flavor/aroma components in apples such as McIntosh. Astringent, on the other hand, refers to tannin content. 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. In the making of cider, apples are ground into a fine pulp, or pomace, and then pressed. For hard cider, the extracted juice is conveyed directly into fermenting vats or casks. If the fermented cider is to be sweet, the juice must be filtered at an early stage to make possible the retention of the desired percentage of unfermented sugar. If a dry cider is desired, fermentation must proceed until all or most of the sugar is converted into alcohol. Natural fermentation resulting from the wild yeasts present on the apples is the usual practice, but some makers pasteurize the fresh juice and then add pure cultures of selected yeasts. After about three months the juice is subjected to filtration to remove sediment and the look of turbidity. Flavour is improved by aging hard cider for a few months, or even two or three years, after filtration. Some hard cider is carbonated, or sparkling.

Medium-dry cider is a type of cider that falls somewhere between sweet and dry on the flavour spectrum. It is made using a combination of sweet and tart apples, and is fermented for a shorter period of time than dry cider, resulting in a cider that is not as sweet as sweet cider, but not as dry as dry cider. When the fermentation has finished (the gravity reading on the hydrometer will be the same for a few days and will be under 1000 SG) siphon off the yeast into another clean sterilised container. For Flat Cider: Adding Stabiliser/Preservative and Clearing Here we take a look at this most traditional tipple, from the best dry cider in the UK to the best fruit ciders. Whether you’re looking for sweet, non-alcohol or dry, these are the best ciders to try in the UK right now. 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) Startthe acidity titration section starts at 02:24, but the sugar measurement section that precedes it is useful as well Due to the above mentioned variability of juice characteristics, the numbers below should only serve as rough estimates of what you might expect in terms of sugar, acidity, and tannin of a given variety. In Britain there is a geographical split in the types of apples used to make cider. In the West Country (Somerset, Herefordshire, Worcestershire, Devon, Gloucestershire and Monmouthshire) traditional cider apple varieties are grown in the local orchards. They have evocative and poetic names such as Handsome Norman, Foxwhelp and Porter’s Perfection. Kent, Sussex and eastern counties such as Suffolk are the traditional heartlands of cider made with domestic apples familiar to anyone with a fruit bowl – Gala, Russet and Cox are just three popular varietals that end up in a glass of cider.

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. Cider is ranked from dry to sweet, with several stages in between such as semi-sweet and off-dry, determined by the apples used and the fermentation process. Dry cider has been fermented for longer, so most of the sugars have been converted to alcohol. Sweet ciders can get their taste from added sugar, sweeteners or apple concentrate, or a slower fermentation. Medium-dry cider has a balanced and complex flavour profile, and is often a good choice for those who are looking for a cider that is not too sweet, but not too dry. It is also a good choice for those who are looking to try cider for the first time, as it offers a more moderate and approachable flavour profile compared to some of the more extreme sweet or dry ciders. Transfer the cider into the bottle and add one rounded teaspoon of sugar per litre for a slight sparkle and two rounded teaspoons per litre for a more heavily carbonated drink. Seal the bottles and transfer to a warm place for 3 to 4 days (this will give you a secondary fermentation) and then move to a cool place for storage. If the cider has been stabilised or preserved then this will prevent the option of a secondary fermentation. Sweetening the Cider and Pouring

Barrel-aged cider is another type of cider that has gained popularity in recent years. These ciders are made by aging the cider in wooden barrels, often those that have been used to age other alcoholic beverages like whiskey or wine. This results in a cider with a complex and nuanced flavor profile, and often has a higher alcohol content than traditional ciders. Barrel-aged ciders are a great choice for those who enjoy more refined and sophisticated flavors, and are often a popular choice for those looking to pair cider with food. Soft cider has a distinct and delicious flavour profile, which can vary depending on the types of apples used in the production process. It’s usually sweet and tangy, with a refreshing crispness that makes it a perfect drink for any occasion. Some people enjoy adding spices such as cinnamon or cloves to their soft cider for an extra flavour boost. Sweet cider is a type of cider that is made from sweet apples and has a higher sugar content than dry cider. It is typically made by using apples that are not fully ripe, as they have a higher sugar content. Sweet cider can also be made by adding sugar or other sweeteners to the apple juice before fermentation.

While there are non-alcoholic versions, most ciders are alcohol-controlled through the addition of sugar or extra fruit before a second fermentation. This, in turn, increases the ethanol content of the resulting beverage, allowing you to pump up the ABV depending on the recipe. According to UK law, cider must contain at least 35% apple juice (fresh or from concentrate), however, the Campaign for Real Ale suggests that “real cider” must be at least 90% fresh apple juice. In other countries, the requirements aren’t quite so strict. Overly sweet juice can result in a high alcohol level which may not be in balance with the other characteristics cider, the expressed juice of a fruit—typically apples—used as a beverage. Pears that are used in this manner produce a cider better known as perry. Distinctions Whilst sweeter ciders appeal to the many as they're easier to drink and taste like soft drink, they do have higher sugar content, so may not be recommended for those watching their sugar or calorie intake. On the other hand of the spectrum, ciders classed as scrumpy are made with no added sugars, and are flat instead of fizzy, which is another factor to consider when choosing your tipple.When crushing, be careful not to over do it. The finished apples should have some substance to them, and liquid juice should not be present. If it is you have pulped them too much. Pressing the Apples 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.