![]() ![]() The yeast is added, unless one is fermenting purely with the natural yeasts that are on the apples, and the fermentation process begins. ![]() Generally, all cider starts off the same with 100% apple juice in a barrel or fermentation tank. Here is an explanation of some of the corners that we choose not to cut. That can only happen if we guarantee that Dowding’s cider is, and will only ever be made with 100% apple juice. Alongside other artisan cider producers we wanted to be proud of our cider and apple juices in every way. The more we learned about how mass produced cider was made, the more we became convinced that this was not the path we were going to take. It is now not even considered unusual to see sports teams sponsored by cider brands! It is also easy to see how mass produced cider has become such big business enabling these producers to promote their products on a greater scale through various publicity ventures. They aim to produce as much (diluted) cider as possible to enable sales at the cheapest price. This makes it easy to understand why so many of the larger companies, producing about 85% of all cider, appear to be cutting corners. The regulations require cider to have a minimum 35% cider content. Apple juice vs cider how to#When we started producing cider, we were faced with many people advising us on how to cut costs. As an artisan cider producer I’ve taken quite some time to research this and what follows is true to the best of my knowledge. ![]()
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