It’s quite dark and yeasty, toasty even. And like many of the ciders that are emerging in Australia, Tasmanian Inn Cider is high in alcohol, 8 per cent. But still that’s a lot weaker than wine.
There is a lot to like about this one, which was bought and delivered together with this month’s Bruny Island Cheese Club Box.
The cider fizzes but isn’t too fizzy and with an terrific balance between the sweet and sharpness of the apple.
Many of the new ciders are made with juice, rather than crushed apple. And juice from eating apples.
Cider apples are very different. They are sour and you really wouldn’t want to eat them. Is this made with proper cider apples I asked myself? Perhaps.
I think this is a fair approximation of the real deal from England. Many ciders are a little too sweetor too acid, reminding me of many of the rieslings that are a recipe for heart burn and quite possibly will dissolved teeth.
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{ 11 comments… read them below or add one }
Cider and me go way back. Despite the Scrumpy Incident (where I accidentally deflowered a virgin) in Oxfordshire a very long time ago, I’ll still risk the stuff in its myriad of forms.
Though maybe in smaller doses these days.
Sounds great. I was tempted by the cider but didn’t follow through. Perhaps this wasn’t the time for me to start practising restraint…
looks like a good drop to quench the thirst!
Its a good un Ed but small brewed in small batches make for slim pickings. Often though it can be found at a number of festivals here. I think they also make a Perry, cider from Pears. We also have Welcome Swallow Cyderworks here in Cygnet whose ciders once only appealed to fanatics, now make a a few more novice friendly brews including a Perry.
Every year a mate of mine presses & ferments gallons of Sturmer apples( good cider variety) to keep his cellar full over the year. The smell in his shed during ferment is heady with apples!
Useful Bruny Is cheese link thanks.
Recently attended Kellybrook cider festival (complete with Morris dancers!) at Wonga Park – old boy using old wooden press & very traditional methods. Around 8%, and very tasty – 3 different brews on tap and a free tour.
Some of the best ciders I have sampled were in Brittany & Normandy – almost champagne qualities in terms of texture and dryness.
AOF, sadly I was never deflowered on cider, probably because I’d drunk 2 or 3 too many 2 litre bottles and was round the back being sick.
Injera, I only got two bottles and wish I ’s have got more.
Simon, Although it’s pretty cold and miserable for thirst quenching in Melbourne right now.
Steve, Thnaks for the info. I can smell it now. The difference is all in the apples and the depth of flavour that proper varieties bring.
Jess, As a kid we always holidayed in Normandy and Brittany and loved that stuff.
All the cider lovers coming out. Me too. I used to love the stuff. It’s supposed to contain codlin moths and all manner of bugs because that’s the apples they used – the rotting ones pre-chemical days.
My gf had got onto cider when we travelled in germany. Being unable to handle the bavarian beer, she went for what looked like beer in the apfel shorle (fizzed apple juice). When we got to London, the closest thing to that was the ciders and now shes hooked. I’m not a big fan myself though. Consumption of it must be on the up though as last time I was at punt road wines, they’d just released their first batch of cider.
P.S. Thanks for the BBQ Ed, was nice to finally meet you and have a chat.
Just put up a post about our cider making activities this week on my blog http://www.daylesfordorganics.com.
Daylesford Orgs, Now where do I get some of that cider?
Our apple crop didn’t do so well last season because of the drought so I’m afraid the cider is for personal use only. We do hope to be making commenrcial quantities in the very near future.