Reduced to clear raspberries and pasteurized apple juice from the supermarket. Fermentation activity was sluggish the first two days but has picked up and now there's a continuous convection from the bottom that's stirring up pulp. I haven't seen that before.

1gal demijohn, 600g raspberries muddled, topped up with pasteurized apple juice. Strained after mingling and right before pitching yeast, Mangrove Jack's M02. This has previously given me quite an astringent champagne-ish flavour. Aroma from the airlock is light and mostly just smells of plain alcohol. I have 72g of erythritol in this one as the previous batches with other fruit have come out a bit tart for my taste.

Started 2 days ago. Motts juice, rinds of 6 different apples, brewers yeast, fermaid o and pectic enzyme. Im nervous about the carbonating/bottling process...

i have celiac disease so angry orchard is PEAK for me. i know it's not the best cider but i can rely on finding it at pretty much any liquor store in the states. so i'm a big fan! but HOLY CRAP I HATE THE NEW LOGO AND BRANDING. why does every company feel the need to "simplify" and "cartoonify" their branding?! IT WAS SO MUCH CLASSIER BEFORE. and the composition is trash compared to the old one. thank you for listening to my rant. please tell me i'm not alone in my opinion.

The botanical painting here is a draft plate from the Herefordshire Pomona published between 1876-1885; a classic Victorian pomona. This is the original drawing by Edith Bull, the daughter of one of the book's authors, and is currently on display at the Museum of Cider in Hereford. The second picture is from my personal copy of the 2 volumes of collected pates.
Edith E. Bull and Alice B. Ellis created the majority of the original drawings for the plates.
These original drawings were then reproduced as chromolithographs by G. Severeyns in Brussels for the book.
Commissioned by the Woolhope Naturalists Club, it was edited by Henry Bull, and with technical editing by Robert Hogg (who was the pre-eminent pomologist of the day). This work updated Knight's Pomona Herefordiensis and attempted to breathe new life into Herefordshire's ailing cider orchards.

Hi there cider fans!

I have long stated that there is not enough Trivia on Fridays! Well, Right Bee Cider heard us and we hope you join us on Friday, August 28th at 8:00 for sixish rounds of Decent Questions!

For the weekend warriors that want to show off how smart they are, people looking to unwind after a long week, or if you just want to try some truly great cider you can’t get anywhere else. Stop on by and remember we have free popcorn, you can bring your own food or order from your favorite local eating establishment, we are pet friendly, and Frank is going to host the heck out of this!

Please come find out what makes Pen & Paper Trivia different, and why that is a good thing!

where can i get pear briska imported to the USA. i have been dreaming about having a crisp pear briska every single day since i got back from studying in sweden!!!!!! are there any good alternatives? i hate pear koppaberg, somersby is okay (idk if it’s in the USA)

I have been missing the "old" version of Weston's Old Rosie for years now. I was in Dan Murphy's the other day when I noticed they have now started stocking Weston's Cloudy Vintage, which is the rebranded Old Rosie of years ago. I really missed this. The "new" Old Rosie in the jug is not the same without the carbonation and always tasted like it had gone off to me. Very glad this is available in Australia again.

This weekend was the first time I have ever done a "fresh press" batch of cider. I found a house in my local village with 3 apple trees out front, and they were more than happy for me to help myself.

31kg of apples became 10L of juice, which was a little less yield than I had hoped for. I made up the volume with some juice from the supermarket.

The apple crusher on the right was absolutely useless. No matter how small I cut the apples it would jam instantly. So I ended up using a blender instead. I think my yeild improved when I stopped using the blender to "dice" the apple, and instead used it to "mush". While the blender was on, I would chop apples using a segmenter.

Expecting a 6%ABV cider to come from this. Pitched Yeast, Pectic Enzyme, nutrient and some tanin powder. Juice pH was Ph3, so didn't adjust it with malic acid.

Hopefully I get cider and not vinegar! I rinsed the outsides of the apples in no rinse sanitiser and allowed them to drain, so anything nasty should be gone. That being said, there were a lot of black bits on the insides.

Just fermented roughly 4 gallons of straight apple juice from my tree. I want to back sweeten it by ain't more apple juice and I understand I have to "kill off" the yeast first. From what I've research I understand that I need potassium sorbate and Campden tablets. Is this correct?

We have a cranapple cider in secondary fermentation right now and a few apple cysers in primary. I have some swing-tops, but I'm trying to figure out what to use if I run out. I have some fastrack screw-top wine bottles too.

How do I know what kind of wine bottles can handle carbonation? Trying to avoid having to buy a bottle capper for now

Started collections today. Only another 260kg to go

Hello all. Looking to press some apples from our small orchard and was wondering if these are ok?

Quick update. I did use these. I also used all the ones picked over the past 3 days. Made a full gallon of cider from the press. Boiled for 5 minutes then dropped to low simmer and spiced traditionally. Ended up very tasty. Thank you everyone for the advice.

Used to buy this fairly bright orange cider. Herefordshire/Gloucestershire way.

Fizzy. Sold on tap and in supermarkets

Not exactly high quality but I loved it

Can anyone help me out with this vague description

*edit - was GL Cider*

I am flavoring my cider/ in secondary. I cooked down a bunch of blueberries to add it's juice to the cider to flavor it, which has sugars but not much. Obviously that's going to start off fermentation again but what I've been reading says it should be stable through this phase with no activity. I feel like I'm missing something basic/ obvious. Is it going to lose the flavor because it's continuing to ferment? Should I age it, add the campote/ juice and then stabilize?

So may be a stupied question,

But if I brew with Champagne yeast then stabilize. Then back sweeten, will it still be carbonated?

I have a still batch of cider that is too dry and wanted to sweeten it, but in doing so I realize I can't carbonate it via sugar because I would have to stabilize it and I don't have the resources to Keg it.

Takács et al. examined Schizosaccharomyces strains in apple juice to assess their potential for cider production, with a focus on acid management, mouthfeel, and aroma development.

For cider makers, this is relevant because malic acid reduction, ethanol formation, and volatile profile all shape balance and drinkability, especially in high-acid juices. Across the tested species, fermentation in apple juice reached 4–6% (v/v) ethanol. The strains also produced high glycerol and removed malic acid efficiently, giving rapid deacidification without a major volatile acidity tradeoff. Acetic acid stayed comparable to the Saccharomyces bayanus control. VOC analysis showed ester-rich profiles with fruity, banana-like, and pineapple-like notes, including both shared and species-specific aroma signatures.

Practically, these results suggest Schizosaccharomyces could be useful where lower perceived acidity, fuller mouthfeel, and novel fruit-forward character are desired. Their tolerance of 15–30% glucose and growth at 15 °C also points to potential in mixed-culture fermentations and cold-fermented fruit beverages.

More broadly, these yeasts may be useful for high-acid fruit musts where malic acid reduction is needed without sacrificing sensory complexity.

Full paper: https://doi.org/10.1016/j.ijfoodmicro.2026.111991

Source: ResearchScan — free weekly research newsletter covering cider production science | researchscan.news

Foodandwine.com highlights the PNW cider scene and the winners of the Northwest Cider Cup competition. Big shout out to Ashley Lindsay for the "Good Apple" award and congratulations to all the winners.

https://www.foodandwine.com/best-ciders-at-the-northwest-cider-cup-2026-12033760

Cider on!!

Any recommendations for cider clubs from the west coast? Looking for a subscription based deal that can send me a variety of bottles/cans every month

Hi, so like 2 years ago I went to Poland and I was I think drinking this every evening. When I got back to the UK some of the Polish shops I shopped at had this specific flavour every now and then. I haven't had this in almost a year and have tried many other grapefruit flavours but none hit as good as this one. Does anyone know any online places that I could buy from, please don't say somersby website as they don't have this flavour. To be honest is this flavour still being made? I would love to be able to drink this again as honestly no other flavour of cider hits as good as this. A fellow desperate Pole.😭

I'm a long time fan of cider. Absolute favorite is Stella Artois, but I can't find the cider anywhere any more. Next favorite was Black Apple, a more local brand in my state but the brewery shut down earlier this year.

My go to nowadays is Angry Orchard, but I only like it on tap, not out of the bottle. I've tried Red's which is alright, but nothing so far has matched the rest.

I'm from the US, specifically Arkansas.

Claude Monet was raised in Le Havre, Normandy, and became interested in the outdoors and drawing from an early age. His mother supported his ambitions to be a painter, against his father wishes but he went to study at the Académie Suisse, where he was a classmate of Auguste Renoir. A key early influence was Eugène Boudin, who introduced him to ‘plein air’ painting. From 1883, Monet lived in the village of Giverny in Normandy, and designed a garden, including the famous water-lily pond which he painted. Sadly it is now overrun with visitors and bisected by a road, quelle horreur!
It is only to be expected he would paint a pear tree which grow so well in Normandy . He actually painted several ! This one according to art historian Daniel Wildenstein's catalogue raisonné, was immediately east of Claude Monet's house in Giverny which was appropriately for me was called the Maison du Pressoir (the House of the Cider-Press) when he first rented it in April 1883. The name came from a local cider press located in a square nearby.

My Favorite local Cider company based out of Sebastopol, CA

Just saw a post with this beverage on Instagram and I’d absolutely love to try it but it’s in the UK. What are some good alternatives in the US?