The final touches are being made to our cider and perry pressed last Autumn and we are looking forward to the start of festivals next month – it promises to be a very busy period.
The all important finishing touches
All is going well here, we are about to rack off the cider and perry we pressed last October/November, ensuring a final malo-lactic fermentation which should put the finishing touches to what is a long and unhurried aging process.
For those who don’t know, much of the more mass produced cider is heat treated to speed up fermentation. Frequently apple juice concentrate is used, either in the base cider or at the end in the form of juice designed to ‘soften’ the cider and bulk up profits. Water is also added in many cases, resulting in few ciders being able to claim that they are made from 100% juice.
The more eagle eyed amongst you may have noticed hackneyed phrases like ‘100% pressed’ creeping in to the advertising materials of companies whose cider is far from the genuine craft cider that they would like to be able to say it is.
This is why our cider is the ‘real deal’. We use only the finest cider apple varieties and the juice from those apples after pressing is what goes straight into our vats. We firmly believe that this level of quality is what has made the craft cider scene mirror the craft beer revolution and, we say, long may that continue.
And a warm welcome to…
A very warm Ty Gwyn welcome to Ciderbox, a Somerset based company who will be distributing our bag in box still ‘Festival Ferret’ cider into the Stable Pizza chain in Bristol and Bath, amongst other places. We also say hello to new Hereford Bar Gordon Bennetts and last but by no means least, fantastic Hebden Bridge bar Chapter 17.
Have a great Easter and let the cider drinking commence!
See you at the cider bar
Alex Culpin,
Cider & Melody Maker
Ty Gwyn Cider Limited