As a beginner in the amateur cider making world, I am already facing my first problem. Yesterday I went to a cider house to get some fresh apple juice and once I filled up two jugs I put the stoppers on them. But, unfortunately, I pressed one too much and it went inside through the neck of the carboy.
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If you have followed my stories you will imagine I have ventured to do some experiments with cider. With the permission of all the expert cider makers I know, I will try to naturally ferment some fresh apple juice ?.
Let’s go traveling! Cornouaille is the main cider destination of the Finistére region in Brittany. Cidre du Cornualle is the first PDO among French ciders, and they’ve also developed La Route du Cidre (the cider route).
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I remember when I met Gabe Cook aka The Ciderologist, Elizabeth Pimblett from the Hereford Cider Museum, Andy Black from Visit Herefordshire, Sally Perks from the Welsh Perry and Cider Society, Jayne Hunt from Heritage Orchards Wales and Susanna Forbes from Little Pomona at Bilbao airport. In our way to the Basque Ciderland, somebody was joking about a fish flavored cider, or something like that.
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No culture, no tourism, nothing without the product itself. Orchards, apples and… cider! So let’s review the first one. It’s a Basque cider indeed but not traditional natural cider.
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