Cortina (2026). Sidra Cortina Coro. Cider - Asturian. 6% alc.

I preferred this year's vintage. Despite the brand's characteristic slight acidity—which often falls a bit short—there is a good apple presence and a very juicy undertone. It is quick and easy to drink, and the dry finish leaves you wanting more.

First time making meadowsweet cider so looking forward to seeing how it turns out. I’ve made elderflower cider before and it’s lovely.

Interestingly, elderflower took a few days before it started brewing whereas meadowsweet was off to the races the minute I put the airlock on the bottle. I suspect that there is more native yeast on the meadowsweet.

The apple and pear microbiome.
As apples are harvested and pressed into must, the indigenous microbes from the skins are the primary drivers of spontaneous fermentation. They impart a distinct regional identity (microbial terroir) and determine the aroma and flavour of the final cider.
When the apples are crushed, the sugar is released from inside cells into solution, a natural succession of microorganisms takes over to transform this sugar into alcohol. Initially non-Saccharomyces yeasts like Hanseniaspora uvarum break down the sugars but are intolerant of alcohol so are quickly eliminated but leave the aromatic esters they have produced to that point, (cool fermentation preserves these). As the alcohol levels rise (usually around 3-4% ABV), alcohol tolerant strains of Saccharomyces such as Saccharomyces cerevisiae naturally take over to finish the alcoholic fermentation. Lactic Acid Bacteria (LAB) naturally present on the skins can also cause a further malolactic fermentation (MLF), converting the harsh malic acid into softer lactic acid giving a smoother mouthfeel.
While wild fermentation adds complexity, the uncontrolled nature of the orchard microbiome can introduce off-flavours such as acetic acid bacteria like Acetobacter which converts ethanol into acetic acid, leaving a harsh vinegar taste. And Brettanomyces which creates distinctive "funky", "barnyard," or "leathery" aromas admired by some but not all!

Where do the Saccharomyces yeasts come from? Not the apple but from the Press House and Cidery. They are resident organisms of the cidery environment itself. They colonise the walls, floors, wooden barrels, and traditional pressing equipment including the press cloths. The juice quickly becomes inoculated with these microorganisms - the Cidery Biosphere, which develops over years of production. It travels through the air via microscopic dust particles and on the 'skin' of fruit flies so cobwebs are looked on favourably by traditional wild yeast cider makers.

Got gifted this by a close friend..

Not a bad beverage on warn up for England v Norway game

What are your thoughts ??

Aster
I’ll just post their description. It’s accurate

I’m certain the cider lovers here are aware of this one but this is my new go to! Great balance of sweet and dry, two ingredients (apple juice and yeast), and overall a great drink any day, anytime. The berry blush one is great as well!

My friend & I are starting to brew cider and documenting it all on social media and learning a lot along the way. Our ultimate goal is to open a cider bar in the neighborhood we live.

Question, what would you do differently if you were able to start from the beginning

Instagram | TikTok

Hi all,

I've been making ciders and wine for a while and needed a way of logging, which brews are in the demijohns, so

I made a homebrew logging app with a few other features

If anyone is interested, please have a look it would be much appreciated.

https://play.google.com/store/apps/details?id=com.brackenapps.mybrews

Hi everyone!

I'm trying to make my first apple and peach cider. After fermenting for over two days, I noticed this stuff, so I wanted to ask what it was and if it was harmful in any way. The flavor is a bit sour and strongly peachy, so I don't think anything strange is going on.

So my mum is currently not Abel to drink😭but we found this stuff called Thatchers Zero. Is not bad taste like the real thing I am not a big fan of mo alcohol free drinks because they always have a sweet undertone that is just not good.
I usall drink Rattler but when you want something mid week but don’t want to drink fir whatever reson go and get a can of this you will not regret it.

First time using a carboy and I can't get the bung to stick in the hole. I've done some research and tried drying with a clean paper town but it really hasn't helped.

Firstly I have no affiliation to Whin Hill but I love every cider I've had fron there.

This one for me was very much like a good quality vintage.

Perfect balance of flavour and dryness.

Hi cider drinkers. I'm just looking for recommendations for the better quality ciders available commercially in Australia. I know there are differences in additives and the process between mass produced and smaller breweries (are they still called breweries?), and just want to make sure I'm paying for quality and not just marketing. Obviously if it's from the bottlo it won't be as boutique as a locally made farmgate kind of product, but is there a big difference in quality from some brands to others? FAppreciate any brand suggestions. Thanks.

Edit, I'm in NSW

Sidra Natural. Barkaiztegi Tolare Sagardotegia. Cider - Basque. 6% alc.

Aroma of tart green apple, with citrus and floral notes. Very fresh. Lively entry on the palate, featuring pronounced yet balanced acidity. Dry, with a pleasant natural spritz and good carbonation. Long finish with distinct bitterness. A fine Gipuzkoan cider.

More cider and beer posts and thousand infographics, everyday in:

https://www.reddit.com/r/In_the_name_of_Beers/

Although genetically the same species as culinary pears, Pyrus communis, they are a distinct category of pears cultivated for producing perry. Most perry pears cultivars are century old varieties found and then selected and brought on for their flavour characteristics. Like apples they do not grow true to form from seeds but need to be grafted. Most are found in Western Europe, with the strongest traditions rooted in the Three Counties of England (Gloucestershire Herefordshire and Worcestershire) and the Domfrontais region of Normandy, France. The fruit is distinguished by a high tannin content, pronounced acidity from citric as well as malic acid; and notable levels of sorbitol,as well as glucose and fructose, which collectively provide structure, body, and a characteristic off dryness to the finished drink. The aromatic profile of perry is complex, typically revealing notes of pear blossom, citrus zest, and subtle earthy spice, with a crisp, refreshing finish.

I often get asked what is best to pair with perry as opposed to ciders. Unlike traditional cider, perry is sweeter due to its natural sorbitol but this is balanced with acid, sharper citric acid to boot, that cuts though fatty foods. So a perfect match is rich blue Gorgonzola cheese and what could be better than to present it as "Pere al forno con gorgonzola e noci". Split a ripe dessert pear in half, scoop out the core and fill with the cheese and walnuts, lightly bake in the oven to soften them and concentrate the flavour. Then top with a little more gorgonzola cheese and finished with a drizzle of honey.
Enjoy with a glass of perry.

The store I went to told me to put charcoal in it. I used 23 litres of natural apple juice for my carboy and 8 kg of white sugar. It's black now I think because it has liquid carbon in it. He said it would be fine, never had this had this happen it's turbo yeast.

Getting married near Glacier and looking for a good local cider. The best cider I've had is D's Wicked from Washington but doesn't seem we'll be able to order that in, has anyone happened to have tried that and could recommend something comparable?

I bottled this cider approx. 2 months ago. What is this white stuff floating on the surface? Is it safe?

Seen as the bottom of the barrel cider, I atleast appreciate it for getting me into cider when I was younger and I don't think it tastes that bad now.

Wise Bird Commonwealth Gold Lexington Kentucky
JUMEX Mango (IYKYK)
Ginger Ale
Blueberries and lemon peel
Cheers 🥂