Conquer Club

comic boy wrote:Seriously the likes of Blackthorn and Magners are simply fizzy alcoholic apple juice, as the previous poster says traditional cider is cloudy and still as well as having a richer less sweet finish.

And again...do any of you know how that cider is made? Apple juice & Yeast.

The only difference between floaty bits/cloudy/clear is filtering/settling. Fizzy/Still is simply a matter of adding CO2 under pressure...or not

All ciders are made the same way. The differences in flavors come from the variations of apples used to create the must and strain of yeast used to get different flavor profiles.

Many manufactures will also back sweeten or add malic acid (for "twang) after fermentation.

But it's all just Juice & Yeast...which you can do yourself.

Backglass wrote:

comic boy wrote:Seriously the likes of Blackthorn and Magners are simply fizzy alcoholic apple juice, as the previous poster says traditional cider is cloudy and still as well as having a richer less sweet finish.

And again...do any of you know how that cider is made? Apple juice & Yeast.

The only difference between floaty bits/cloudy/clear is filtering/settling. Fizzy/Still is simply a matter of adding CO2 under pressure...or not

All ciders are made the same way. The differences in flavors come from the variations of apples used to create the must and strain of yeast used to get different flavor profiles.

Many manufactures will also back sweeten or add malic acid (for "twang) after fermentation.

But it's all just Juice & Yeast...which you can do yourself.

+1
Also (if I may be so bold ), the "sweetness" or "dryness" of a cider is just a product of fermentation.
A less attenuative yeast will leave residual sugars, thereby making the final product......sweeter.
A more attenuative yeast will eat more sugar, thereby making a drier, and more alcoholic cider.


One could also take this a step further and make up a batch of cyser......
Cyser being a mead/cider hybrid...

Backglass wrote:

comic boy wrote:Seriously the likes of Blackthorn and Magners are simply fizzy alcoholic apple juice, as the previous poster says traditional cider is cloudy and still as well as having a richer less sweet finish.

And again...do any of you know how that cider is made? Apple juice & Yeast.

The only difference between floaty bits/cloudy/clear is filtering/settling. Fizzy/Still is simply a matter of adding CO2 under pressure...or not

All ciders are made the same way. The differences in flavors come from the variations of apples used to create the must and strain of yeast used to get different flavor profiles.

Many manufactures will also back sweeten or add malic acid (for "twang) after fermentation.

But it's all just Juice & Yeast...which you can do yourself.

And orange juice is just orange juice right, no difference between freshly squeezed and a carton of diluted concentrate

joecoolfrog wrote:And orange juice is just orange juice right, no difference between freshly squeezed and a carton of diluted concentrate

OK, I'll play!

Why don't YOU explain the difference in the ingredients...since I obviously don't know what I am talking about.

Backglass wrote:

joecoolfrog wrote:And orange juice is just orange juice right, no difference between freshly squeezed and a carton of diluted concentrate

OK, I'll play!

Why don't YOU explain the difference in the ingredients...since I obviously don't know what I am talking about.

I dont want to get into a fight but seriously you have to recognise that traditional (farmhouse ) cider tastes completely different to the mass manufactured fizzy stuff:
note the ingredients,specifically regarding concentrate.

www.camra.org.uk/page.aspx?0=aboutciderandperry

joecoolfrog wrote:I dont want to get into a fight

Too late!

joecoolfrog wrote: but seriously you have to recognise that traditional (farmhouse ) cider tastes completely different to the mass manufactured fizzy stuff

Oh no doubt...never said they didn't! Beer/Ale is the same. Stout, Bitter, Lager & Ale have completely different flavor profiles...BUT, hard to believe as it may seem, they are made from the same base ingredients. Just as all ciders are Apple Juice & Yeast on Day-1.

joecoolfrog wrote:note the ingredients,specifically regarding concentrate. http://www.camra.org.uk/page.aspx?0=aboutciderandperry

From your article: "Real cider is a long-established traditional drink which is produced naturally from apples and is neither carbonated or pasteurised."

The point I am trying to get across to you is that you can MAKE the cider YOU desire...whatever that flavor may be. At it's most basic It's just Apple Juice & Yeast....as pointed out above from your article. Sure, some mass produced ciders are back sweetened, have added acids or preservatives added (to prevent the added sugars from re-fermenting). These are the "artificial" ingredients that they speak of.

Homebrewer's don't pasteurize and the carbonation step is easy to omit. You should try it...it's easy & fun.

Sadly conversations such as this are only truly settled over a pint or 2 of the offending beverage. Get yourself over to Kent and I shall lunch you at the Ringlestone arms, lamb and Stilton pasties washed down with draught Biddendon cider ( 12% proof ) followed by an afternoon nap in the beer garden

joecoolfrog wrote:Sadly conversations such as this are only truly settled over a pint or 2 of the offending beverage. Get yourself over to Kent and I shall lunch you at the Ringlestone arms, lamb and Stilton pasties washed down with draught Biddendon cider ( 12% proof ) followed by an afternoon nap in the beer garden

Mmmmm.....naps.

Good Cider, so I hear, shouldn'd need to have sulfar added.

Jenos Ridan wrote:Good Cider, so I hear, shouldn'd need to have sulfar added.

Sulfites are not added for taste, but are traditionally used as a preservative and sanitizer. Commonly used in Wine to keep it from going bad in the bottle.