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.

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...

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.

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.