I'm not one for New Year Resolutions. Every day of the year I resolve to 'do those things which I didn't do yesterday', 'try a little bit harder at that', and of course 'be a generally better person going forward...'. It's a constantly recurring theme in my life, and a major part of the strict Moral Code I endeavour to live by. The failure to achieve these resolutions on a regular and frequent basis is naturally cause for concern, but the trickle effect throughout the year helps to keeps me 'grounded' and 'generally hopeful' in a way that a big New Year Resolution failure probably wouldn't. I think I've said too much now, so on with the point of all this...
I've resolved to indulge myself more this year, mainly because a resolution as simple as this is relatively easy to achieve, and let's not forget that through indulgence lies happiness of a kind. For balance, I've also resolved to indulge Karen more this year too, which is of course entirely altruistic, and therefore carries none of the 'sinful baggage' of my first resolution. Clever eh! I've started early, spoiling Karen royally at Christmas with Chanel No.5, luxury Joules clothing, and Booja-Booja Chocolates. 'But what of yourself Mark?' I hear you ask... 'Don't forget your good self'' you cry. Well you'll be pleased to know I haven't.
Feast your eyes on these two beauties. Indulgence personified. I'm no stranger to the delights of Sampford Courtenay Cider. If nothing else, I'm a huge fan of their eminently re-usable swing-top bottles. The stuff inside is pretty good too, and by luck the Waitrose cider buyer seems to agree with me as this is where you'll find it. At the risk of becoming a full-on advert for Waitrose, have a look at this video, if only for a glimpse of the huge wooden 'Tuns' at Sampford Courtenay, which may or may not be in use but look fantastic nevertheless.
The seasonal offering is a Sloe & Elderberry Fruit Cider. The kind of mad concoction that could be little more than a sickly alco-pop in the wrong hands. The folk at Sampford Courtenay are a safe pair of hands where cider is concerned, and this is lovely, fruity, yet very grown-up stuff. The main point of interest for me is that it still has the tastes and aroma of cider. Rich, strong Devon cider, and really quite dry cider at that. Now it really shouldn't come as a surprise that a cider with other fruits added should actually taste of cider, but the fact is, most of these fruity concoctions seem to be made merely to disguise the cideriness, not enhance it. In the case of the bigger brands, it's all about making your cider as accessible to as wide a demographic as possible, and there's no better way of making your cider accessible than by making it taste like Ribena. We're absolutely not in Ribena territory here.
Did I mention it was Dry? Now that's a real surprise, not least because it's described on the Waitrose shelf as being Sweet. It's a full-bodied, chunky, dryish Devon Cider, carefully overlayed with a subtle berry sweetness, and a fair bit of mouth drying tannin which could originate from just about any of the primary ingredients. If you're looking for an easy-drinking alco-pop, look elsewhere, this is butch, grown-up stuff, at a grown-up price it must be said. If £4.99 a bottle seems a little pricey to you, just think of the lovely bottle you get free, and being a seasonal offering, hope as I do that a special offer is just around the corner.
Talking of special offers, there's really nothing more special (or indeed underhand) than offering a generous free tasting of something absolutely delicious on one of the last shopping days of Christmas. This is how I found myself in possession of a bottle of Zeni Acquavite di Williams, for which the people at Ben's Wine Shop in Oakham can be thanked, or indeed blamed. They obviously know a weak-willed man when they see one.
What can I say about this bottle? In a word, Lush. In four words, Really Very Lush Indeed. You can read the company blurb and details of this spirit here, keep scrolling past the grapey stuff, it's near the end. It's a smooth little devil for sure, spirity, but not at all firey, with a long-long, juicy Williams Pear finish. This takes me all the way back to skiing holidays in Austria, without the troublesome bother of trying to ski that is. It's a versatile spirit, good in a Hip Flask, equally at home straight from the fridge with a slice of Smoked Salmon. It's lovely, indulgent, and a great start to my year of immoderation.
Friday, 6 January 2012
Thursday, 29 December 2011
Weighing-Up the Year
As 2011 draws to a damp and windy conclusion, it's traditional amongst bloggers to look back, take stock, and write a festive space filler in leiu of something more interesting. Well we're bucking the blogging trend, looking firmly forward, and writing a festive space-filler....
To be honest, there's little to report from the ciderhouse. Fermentation continues to bubble away without the interuptions for cold weather we experienced last year. Just as soon as we can get to Tewkesbury for a couple of new tubs, we'll be racking the ciders and perries, and getting a first taster of the 2011 vintage. Needless to say, you'll be able to read all about it right here.
In the mean time, our thoughts turn to forthcoming events where we hope to sell a bit of what we've made. Pre-orders from earlier this year merely need confirming closer to the date, and I'm pleased to say that there are a few new events that we're hoping to be at next year. As ever, the first festival of the year will be the Leicester CAMRA Beer Festival in March, where we'll be sending the very last barrels of our 2010 cider and perry. The theme this year appears to be the Charles Dickens bi-centenary, which is a little worrying to be honest! I do hope nobody rises to the challenge of a Dickens Cider re-badge...
The first opportunity to try our new-season cider and perry is likely to be at the innaugral South Notts Real Ale Festival in May, subject to confirmation.
Enough of the future, let's turn our attention to the presents. Christmas Presents to be precise. It's was a good year for gifts in the Rockingham Forest Cider household. Everyone seemed to get what they wanted, even Karen, but I can honestly say that no-one got what they wanted more than I did.
I swear someone must have been actually listening when I dropped all those unsubtle hints in the run-up to Christmas. How else would a deluxe Jelly Straining Bag have found its way under the tree! The same can be said of the beautiful Acacia wood Pizza Paddle I found stuffed into my Christmas Stocking (even if I did buy that one myself). A Christmas dream come true I hear you say, but hold on, I've saved the best till last...
It's a well-worn tradition in this household that underneath the Christmas Tree, in amongst the little packages of sweet smelling Girly Things, mini-bags of Reindeer Poo Chocolate, and carefully wrapped Hen Treats, there'll always be found the two things I most crave at this time of year. Two neatly wrapped, cool-blue, 120 litre Open-Top Kegs (cider for the fermenting of). These bulky beauties are truly the way to a cidermakers heart at Christmas, which made it all the more perplexing when the tell-tale tub-shaped pressies failed to appear under the tree. What was she thinking!
Well fear not patient readers, I got something even more exciting than 4.5 kilos of food-grade plastic, and a cute-as-a-squirrels-nut Boy Toy no less. Witness the goosebumpingly thrilling MYCO MZ-600 Digital Pocket Scale. Mmm!
This gorgeous brushed aluminium gadget, beloved of small-time drug dealers the world over, is more than capable of (reasonably) acurate measurment down to a (quite) impressive 0.1g. The ideal instrument for measuring out the tiny quantities of Sulphite required to keep our ciders and perries fresh and clean. Backlit for comfortable work in the gloom of the ciderhouse, wipe cleanable, and with a lid for putting 'things' into. The best Christmas EVER!
To be honest, there's little to report from the ciderhouse. Fermentation continues to bubble away without the interuptions for cold weather we experienced last year. Just as soon as we can get to Tewkesbury for a couple of new tubs, we'll be racking the ciders and perries, and getting a first taster of the 2011 vintage. Needless to say, you'll be able to read all about it right here.
In the mean time, our thoughts turn to forthcoming events where we hope to sell a bit of what we've made. Pre-orders from earlier this year merely need confirming closer to the date, and I'm pleased to say that there are a few new events that we're hoping to be at next year. As ever, the first festival of the year will be the Leicester CAMRA Beer Festival in March, where we'll be sending the very last barrels of our 2010 cider and perry. The theme this year appears to be the Charles Dickens bi-centenary, which is a little worrying to be honest! I do hope nobody rises to the challenge of a Dickens Cider re-badge...
The first opportunity to try our new-season cider and perry is likely to be at the innaugral South Notts Real Ale Festival in May, subject to confirmation.
Enough of the future, let's turn our attention to the presents. Christmas Presents to be precise. It's was a good year for gifts in the Rockingham Forest Cider household. Everyone seemed to get what they wanted, even Karen, but I can honestly say that no-one got what they wanted more than I did.
I swear someone must have been actually listening when I dropped all those unsubtle hints in the run-up to Christmas. How else would a deluxe Jelly Straining Bag have found its way under the tree! The same can be said of the beautiful Acacia wood Pizza Paddle I found stuffed into my Christmas Stocking (even if I did buy that one myself). A Christmas dream come true I hear you say, but hold on, I've saved the best till last...
It's a well-worn tradition in this household that underneath the Christmas Tree, in amongst the little packages of sweet smelling Girly Things, mini-bags of Reindeer Poo Chocolate, and carefully wrapped Hen Treats, there'll always be found the two things I most crave at this time of year. Two neatly wrapped, cool-blue, 120 litre Open-Top Kegs (cider for the fermenting of). These bulky beauties are truly the way to a cidermakers heart at Christmas, which made it all the more perplexing when the tell-tale tub-shaped pressies failed to appear under the tree. What was she thinking!
Well fear not patient readers, I got something even more exciting than 4.5 kilos of food-grade plastic, and a cute-as-a-squirrels-nut Boy Toy no less. Witness the goosebumpingly thrilling MYCO MZ-600 Digital Pocket Scale. Mmm!
This gorgeous brushed aluminium gadget, beloved of small-time drug dealers the world over, is more than capable of (reasonably) acurate measurment down to a (quite) impressive 0.1g. The ideal instrument for measuring out the tiny quantities of Sulphite required to keep our ciders and perries fresh and clean. Backlit for comfortable work in the gloom of the ciderhouse, wipe cleanable, and with a lid for putting 'things' into. The best Christmas EVER!
Wednesday, 30 November 2011
Ciderhouse News-ette
With our cidermaking over for another year, and pleasant days spent harvesting in the Cotswolds but a distant memory, it's nice to sit back with a pint of something appropriate and read all about it from the comfort of home. We're nothing if not self-absorbed.
Not content with cluttering up this Blog with our torpid adventures, we also like to graffiti other peoples online space. So I was delighted when the obliging folk of the Shakespeare Branch of CAMRA kindly allowed us a full colour page in their lovely newsletter Shakesbeer to document a day in search of Real Cider in the tourist hot-spot of Broadway during this years harvest. You can read all about it by following this link (We're on page 18, but there's plenty of other good reads too):
http://www.shakespearecamra.org.uk/pdf/Shakesbeer_Issue47_Winter_2011.pdf
Not content with cluttering up this Blog with our torpid adventures, we also like to graffiti other peoples online space. So I was delighted when the obliging folk of the Shakespeare Branch of CAMRA kindly allowed us a full colour page in their lovely newsletter Shakesbeer to document a day in search of Real Cider in the tourist hot-spot of Broadway during this years harvest. You can read all about it by following this link (We're on page 18, but there's plenty of other good reads too):
http://www.shakespearecamra.org.uk/pdf/Shakesbeer_Issue47_Winter_2011.pdf
Saturday, 26 November 2011
Ciderhouse News - November
That's it, our cidermaking is all over for another season. No more apples will darken our doorway, we've had our fill of the Mill, and early morning Pressing has become thoroughly depressing. We've ran out of room, we have no more fermenters. So no more! Here is the news:
The final batch of bittersweet Vilberie apples reached full maturity well ahead of turning rotten, which is always a bonus in cidermaking. They were surprisingly juicy, and have helped pushed our fermenter capacity to the limit. In fact over the limit, as there are still six sacks of apples left we've no room for which will now end up as pig food in nearby Keythorpe. So here's the final inventory of what seems like the longest cidermaking season yet:
Ciders
Home Orchard Blend (70 litres) 1.060
Dabinett/Harry Masters' Jersey/Yarlington Mill Blend (70 litres) 1.062
Yarlington Mill Blends (1340 litres) 1.057 - 1.062
Vilberie Blend (470 litres) 1.060 - 1.062
Perries
Malvern Hills (240 litres) 1.069 - 1.071
Blakeney Red (190 litres) 1.060
Green Horse/Oldfield/Blakeney Red Blend (120 litres) 1.065
Red Longdon (120 litres) 1.058
Unknown Perry Pears (120 litres) 1.066
In other news, I feel I must draw your attention to the latest edition of award-winning CAMRA publication, Nottingham Drinker. Always a good read, with a stronger than average focus on cider issues under the editorship of Hucknall cidermaker and CAMRA activist Ray Blockley. The latest edition has confirmation of all the winners in the recent East Midlands Cider of the Year Competition held at Nottingham Beer Festival. We came a commendable second to Torkard Cider who took the top spot, with Scropton Cider of Derbyshire third. We also rated very highly amongst the Nottinghamshire Constabulary...
The soon to be announced 2012 Cider Workshop Photographic Challenge will be announced... soon. More details will appear on the Cider Workshop webpage just as soon as it's been agreed that pressing for 2011 has finished. We've finished! Get on with it Jez...
The final batch of bittersweet Vilberie apples reached full maturity well ahead of turning rotten, which is always a bonus in cidermaking. They were surprisingly juicy, and have helped pushed our fermenter capacity to the limit. In fact over the limit, as there are still six sacks of apples left we've no room for which will now end up as pig food in nearby Keythorpe. So here's the final inventory of what seems like the longest cidermaking season yet:
Ciders
Home Orchard Blend (70 litres) 1.060
Dabinett/Harry Masters' Jersey/Yarlington Mill Blend (70 litres) 1.062
Yarlington Mill Blends (1340 litres) 1.057 - 1.062
Vilberie Blend (470 litres) 1.060 - 1.062
Perries
Malvern Hills (240 litres) 1.069 - 1.071
Blakeney Red (190 litres) 1.060
Green Horse/Oldfield/Blakeney Red Blend (120 litres) 1.065
Red Longdon (120 litres) 1.058
Unknown Perry Pears (120 litres) 1.066
In other news, I feel I must draw your attention to the latest edition of award-winning CAMRA publication, Nottingham Drinker. Always a good read, with a stronger than average focus on cider issues under the editorship of Hucknall cidermaker and CAMRA activist Ray Blockley. The latest edition has confirmation of all the winners in the recent East Midlands Cider of the Year Competition held at Nottingham Beer Festival. We came a commendable second to Torkard Cider who took the top spot, with Scropton Cider of Derbyshire third. We also rated very highly amongst the Nottinghamshire Constabulary...
The soon to be announced 2012 Cider Workshop Photographic Challenge will be announced... soon. More details will appear on the Cider Workshop webpage just as soon as it's been agreed that pressing for 2011 has finished. We've finished! Get on with it Jez...
Labels:
Cider House,
Cidermaking,
Ciders We Like,
Fermentation,
Festivals,
Perry,
Torkard Cider
Wednesday, 9 November 2011
Travelling Vilberies*

So the final day of our long weekend turned out to be our final day in the orchard this season. Karen pulled on her wellies, rolled up her sleeves, and on a cold drizzly day helped harvest all four Vilberie trees. The fruit is now gently maturing at home ready for pressing at a later, unspecified date. It's been the longest harvest we've ever had, starting way back in mid September with the Malvern Hills perry pears, and finally finishing with these dull green, late season bittersweets. So it's goodbye orchard, hello ciderhouse for the next few weeks. It's time to make some cider.
We've applied a bit of science to the pressing this year in the form of a small bottle of Iodine to test starch levels in the apples. When a cider apple is ready to harvest, in common with all apples it should have dark brown pips, and come away easily from the tree. This doesn't mean it's ready to press though. At this point the fruit may still be quite hard, the flavour may not have developed fully, and most of the stored energy will be in the form of unfermetable Starch. This Starch needs to turn to fermentable sugars before the apple is ready to press, and this is why we leave some fruit to mature for a time after harvest.
Some good rules-of-thumb for judging when an apple is ready to press include testing the softness of the flesh with your thumb, which should give easily and not be too hard. Waxy or greasy skin is a good indicator of optimum ripeness, and the skin of some apples will turn from green to yellow as the fruit reaches full maturity. Rules-of-thumb only get you so far though. To be really confident that we're pressing our fruit at the optimum time, we need to turn to a bit of Junior School chemistry.
You can see from the picture below how the Mid-Late season Yarlington Mill apple on the right has very little starch remaining in the flesh, as evidenced by the unchanged colour of the Iodine. The late season Vilberie on the left has turned the Iodine dark blue, indicating there is still plenty of unwanted starch present in the flesh. From this we can deduce that the Yarlington Mill are ready to press, but the Vilberie will need more time, possibly several weeks more. We'll be testing the Vilberie every week now until all the starch has turned to sugars.
*Headline c/o the Grantham Picking & Panking Apprentice
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