@SomCiderVinegar@BattleOrgCider And to be clear, all of our ciders are bottle fermented or still. Not pasteurised, not filtered, not force carbonated and on the whole very dry. #realcider
@SomCiderVinegar@BattleOrgCider Maybe. Or levee, or sterile filter, or add the right preservatives, or a combo. But some of these are moving well away from real cider territory! #realcider
@SomCiderVinegar@BattleOrgCider By stabilising them so they don’t start fermenting or by making sure that if they do ferment (like ours) that the sugar content releases gas at a concentration that it below the pressure the bottle can take.
@BattleOrgCider I mostly agree but we also like to break the rules and make other things. They may not be real cider or perry but they are still real drinks, made with love.
@SomCiderVinegar@BattleOrgCider Cider doesn’t have to be dry just because you don’t add sugar. That’s the beauty of apples - they’re full of the stuff.
@SJJBrew @theciderologist@SchoolofBooze True, but we’d rather make Tasmanian Gin and capture my own sense of place! For us, fermentation & distillation is all about capturing that essence.
@SJJBrew @SchoolofBooze No, gin just needs to be predominantly flavoured with juniper. Even on the small island of Tasmania there is gin made from grain, grapes, potatoes... so why not apples?!