Women have had an important role in cider making throughout history. And they still have, of course.
Continue ReadingWOMEN & CIDER
CIDER MAKERS’ NOTEBOOK
I’ve started a new notebook to keep track of my cider making experiments. Harvest time, squeeze day, specific gravity, observations on fermentation, temperature, blending and bottling are some of the details that I’m writing down.
Continue ReadingWINTER IS COMING
Temperature is one of the many important variables in cider making, as much as patience. It’s been a week since I started fermenting my first fruit juice. It wasn’t apple juice though, it was fresh grapefruit juice from our own urban orchard.
Continue ReadingEXIBATUR PERRY
The region of Mostviertel in Austria has a long tradition regarding to perry. It’s said that it is the biggest pear orchard in Europe. Perry is called “birnmost“, and the first written praise is from 1240, by the poet Neidhart von Reuenthal.
Continue ReadingEUSKAL SAGARDOA
Euskal Sagardoa is the newborn PDO for the Basque natural cider. It was created in 2017 and allows the use of about 115 local apple varieties grown in the Basque Autonomous Community. It certifies both quality and origin, and the first bottles labeled with it’s characteristic red brand were the result of the 2016 crop.
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