The image looked interesting and raised the thought I should brew some from a lot of fallen apples. Be great to sample the product of a master but it is a long trip from Gisborne. I'll have a go at making a batch. Thanks.
I've somehow produced an especially good cider this year, Pete and have another two demijohn's-worth brewing now, quality as-yet unknown. This weekend we're pressing a large amount of windfalls from various late-producing trees growing here in my orchard/garden that should result in plenty of very nice cider-or-vinegar. It doesn't really matter to me which form they eventually take; both are healthy, aren't they?
Got to sample an extremely nice pear cider on a recent trip to aussie. Way back in 94 when we took the family on the first big OE we visited a grizzled old cider maker in Devon. He was making it in a 100 gallon vat and while we were there he chucked in a lump of meat on a bit of string. I asked what he was about and he said once the meat was eaten away the cider was ready. The kids still remember him because of that. He must have made good cider because his nose was worse than an old whiskey drinker.
Visited a pub last week on Bribie Island just north of Brisbane where they have a huge spit roast they do a pig on once a week. Apparently it has taken off and they are going to soon do it twice a week. Be the best thing out sitting around drinking cider as the pig roasted. Apple and port have always gone together. The vegans could just stick with the cider and lettuce leaves. Reckon if I built one I would suddenly have a lot more friends
10 comments:
wow!!!
A little frightening, I thought!
Is that simply 100%apple juice exposed to air, or was an exotic apple cider culture used to start it?
If the latter, where did you obtain the culture please?
It was 100% natural homegrown heritage homemade apple cider vinegar exposed to air, Pete. Is it good for something? Would you like some?
The image looked interesting and raised the thought I should brew some from a lot of fallen apples. Be great to sample the product of a master but it is a long trip from Gisborne. I'll have a go at making a batch. Thanks.
I've somehow produced an especially good cider this year, Pete and have another two demijohn's-worth brewing now, quality as-yet unknown. This weekend we're pressing a large amount of windfalls from various late-producing trees growing here in my orchard/garden that should result in plenty of very nice cider-or-vinegar. It doesn't really matter to me which form they eventually take; both are healthy, aren't they?
Got to sample an extremely nice pear cider on a recent trip to aussie. Way back in 94 when we took the family on the first big OE we visited a grizzled old cider maker in Devon. He was making it in a 100 gallon vat and while we were there he chucked in a lump of meat on a bit of string. I asked what he was about and he said once the meat was eaten away the cider was ready. The kids still remember him because of that. He must have made good cider because his nose was worse than an old whiskey drinker.
Not popular with vegans then, his cider?
Visited a pub last week on Bribie Island just north of Brisbane where they have a huge spit roast they do a pig on once a week. Apparently it has taken off and they are going to soon do it twice a week. Be the best thing out sitting around drinking cider as the pig roasted. Apple and port have always gone together. The vegans could just stick with the cider and lettuce leaves.
Reckon if I built one I would suddenly have a lot more friends
None of them would be vegan :-)
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