Woodpecker Sweet Apple Cider (24 x 500ml Cans)

Product Information

If you can’t do it up front, don’t sweat it–after all, not very many people have access to multiple cider-specific varieties with which to make the perfect cider base. This is particularly true of the United States, in which the many hundreds of heirloom and cider apples that have developed or been transplanted here have given way to this trifecta of homogenizing forces, which have annihilated the natural variety of apples in favor of mass-production of only a few, well-known table varieties: Due to the above mentioned variability of juice characteristics, the numbers below should only serve as rough estimates of what you might expect in terms of sugar, acidity, and tannin of a given variety.

Cider, Hard & Sweet: History, Traditions, and Making Your Own, by Ben Watson–a comprehensive overview of cider with a North American bent; includes information on numerous American apple varieties Cider is ranked from dry to sweet, with several stages in between such as semi-sweet and off-dry, determined by the apples used and the fermentation process. Dry cider has been fermented for longer, so most of the sugars have been converted to alcohol. Sweet ciders can get their taste from added sugar, sweeteners or apple concentrate, or a slower fermentation. Before we dive into content around specific cider varieties, it’s important to put things into context. These days, if you live in a region dominated by large grocery store chains, you could be forgiven for only knowing a handful of apple varieties by name, including such common (at least in North America) varieties as:

What is Dry Cider?

Overly sweet juice can result in a high alcohol level which may not be in balance with the other characteristics As we approach the summer – the natural season of cider-quaffing – now is the moment to start limbering up for a sunny season full of excellent apple-based concoctions. And the ever-excellent Olive Magazine has a helpful guide to the top cider brands in the UK to assist in the onerous task. Hot weather doesn’t have to be all about chilled wine or beer – cider has, after all, been made in the British Isles since the Romans lived here in around 50 CE, so by drinking it you are both honouring tradition and supporting British growers. The fact that apples are easier to cultivate in the UK than grapes also means that the food miles involved stay lower too. Aromatic in the above context doesn’t take into account acidity or sugar levels, but refers to the volatile flavor/aroma components in apples such as McIntosh. Astringent, on the other hand, refers to tannin content. When is comes to using each one, soft cider is versatile and can be enjoyed on its own or used in recipes for cooking and baking. Hard cider is primarily consumed as an alcoholic beverage, but it can also be used in cooking and baking. Transfer the cider into the bottle and add one rounded teaspoon of sugar per litre for a slight sparkle and two rounded teaspoons per litre for a more heavily carbonated drink. Seal the bottles and transfer to a warm place for 3 to 4 days (this will give you a secondary fermentation) and then move to a cool place for storage. If the cider has been stabilised or preserved then this will prevent the option of a secondary fermentation. Sweetening the Cider and Pouring

Dry cider is a type of cider that has a lower sugar content and a more crisp and refreshing flavour compared to sweet cider. It is made by using apples that are fully ripe and have a lower sugar content, and is typically fermented for longer periods of time to allow the natural sugars in the apples to fully convert to alcohol. This results in a drier, less sweet cider with a higher alcohol content. You’re probably familiar with Old Rosie. It’s the original cloudy cider from Weston’s cider mill in the famed cider-making region of Herefordshire. It’s old-fashioned, it’s unfiltered, it’s cloudy and, at 6.8%, significantly stronger than all the other ciders on this list (and that’s after Weston’s reduced the ABV a few years ago. Nevertheless, for many cider lovers it holds a special place in their hearts. Weston’s has been making cider since 1880, pressing, blending and fermenting fruit from its orchards into ciders and perries. Today, the same mill and the same vast oak vats are used to deliver a huge variety of ciders; but Old Rosie (named after the company’s 1921 steam roller) is one of the best-known and loved. The taste is refreshingly sharp, almost scrumpy in style as a result of slow maturation, but with a lightness and dryness that makes it very drinkable. A reliable classic. Jane Peyton is an award-winning beer sommelier, writer, broadcaster and founder of the School of Booze – a drinks consultancy and corporate events production company.If you don’t have a pH meter then you will need to do this by tasting the juice after pressing and adjusting as above. Remember it is very easy to add to much Malic Acid because of the apparent sweetness of the juice that will play on your taste buds. It’s really hard to get this right so always add less than you think. You only just want to be able to taste the acid (lemon taste). Increasing the Tannin Level

It’s easy to enjoy this renaissance in cidermaking, whether you’re looking for a variety to accompany a meal, or you’re just enjoying a relaxing drink.Each of these varieties has an interesting and storied history, and together with a few other varieties they dominate both the market and the growing volumes of the western world. They are also–except as the blander portion of the blend, and with the possible exception of Granny Smith–not all that interesting in (hard) cider. What makes a great eating apple–high sugar content excepted–doesn’t make a great hard cider apple.

Sweet cider is a type of cider that is made from sweet apples and has a higher sugar content than dry cider. It is typically made by using apples that are not fully ripe, as they have a higher sugar content. Sweet cider can also be made by adding sugar or other sweeteners to the apple juice before fermentation. In Britain there is a geographical split in the types of apples used to make cider. In the West Country (Somerset, Herefordshire, Worcestershire, Devon, Gloucestershire and Monmouthshire) traditional cider apple varieties are grown in the local orchards. They have evocative and poetic names such as Handsome Norman, Foxwhelp and Porter’s Perfection. Kent, Sussex and eastern counties such as Suffolk are the traditional heartlands of cider made with domestic apples familiar to anyone with a fruit bowl – Gala, Russet and Cox are just three popular varietals that end up in a glass of cider.More about the relationship between TA and pH in juice can be found in Claude Jolicoeur’s article, Acidity and pH of Apple Juice. Putting It All Together Whilst sweeter ciders appeal to the many as they're easier to drink and taste like soft drink, they do have higher sugar content, so may not be recommended for those watching their sugar or calorie intake. On the other hand of the spectrum, ciders classed as scrumpy are made with no added sugars, and are flat instead of fizzy, which is another factor to consider when choosing your tipple. Sweet apples in this scheme are those with high sugar, low acid, and low tannin. Bittersweet varieties have both high sugar content, high tannin (>.2% weight/volume), and low acidity (<.45% weight/volume). Bitter apples have high tannin and low acidity, and acidic have low tannin (<.2% weight/volume), low sugar, and high acidity (>.45% weight/volume). Measurement of Acidity and Tannin As you’ve read, cider comes in a wide range of flavours and styles. From sweet to dry and everything in between, there is a cider out there for everyone. Whether you’re a cider enthusiast or simply looking to try something new, there are plenty of options to choose from.