Real cider is a long-established traditional drink which is produced naturally from apples and is neither carbonated or pasteurised. However real cider is in a similar situation to that which faced real ale some 30 years ago with the number of outlets for real cider is diminishing, even in the West Country.
For real cider outlets in London take a look at www.ukcider.co.uk/wiki/index.php/Cider_Pub_Guide_to_London
BOOK REVIEW : Craft cider making - by Andrew Lea
As a small scale hobby cider maker I have a few books on the subject and I was eager to see what this new book offered. Making cider is simple thing ? Press apples, ferment juice - hey presto cider ! Well it is a bit more involved so some guidance is required. The author has a long background on cider making and apple research, winning prizes for his cider at competitions, so well versed to produce such a book.
It starts off with a short history on Cider, with a definition of cider and cider making and the law. Then chapter Two has requirements for cider making, detailing equipment and types of apples. Then chapter 3 gives a good account on apples and their cultivation, including locating, planting and management useful if you are thinking of setting up an orchard yourself. Chapter 4 gets in the detail of milling pressing the fruit, looking after the juice, yeast and its role in fermentation, techniques for fermenting and racking, then finally maturating and bottling. Chapter 5 is entitled "customising your cider"! yes you can do this, how to make sparking cider, sweet cider with out refermenting, the Keeving process an alternative method of processing the juice. Importantly next a good chapter "when things go wrong" - yes they do sometimes, you are dealing with a food product and it is well detailed in how to check and fix, invaluable for ensuring a good product.
The final chapter deals with preserving apple juice pasteurisation, making cider vinegar and Perry. At the back there is good section of addresses, other books and contacts .
I am slightly disappointed in respect of equipment that it doesn't give much information for the first time DIY cider maker in detailing any equipment that could be home made. I found this book easy to read with plenty of detail but without getting too bogged down in unwanted technical waffle; the author being a retired food biochemist certainly uses his professional knowledge through the book. I feel it aimed at the more larger scale craft maker than the very small DIY-er, but none the less there is a great deal of information packed in and well recommended to any one who wants to make cider.
Autumn is coming along and apples will be ready for harvest so if you fancy making some of your own, then get reading this book.
Ian White