The cider fruit are then washed down in trays using a hose pipe, and piled into the hopper of the scratter or apple grinding machine which turns the apples into mash ready to be pressed.

The big cider press squashes the cheeses filled with the apple mash and the juice is squeezed out, dripping through the cloth and racks into the collecting container.

You can see  the freshly pressed apple juice later starting to ferment and being stored in large oak barrels.

Let’s just all act like grown ups as if there isn’t a Llama in the room shall we?

Here’s the blurb:

Cider has recently seen a surge of popularity both in versions produced by large breweries and by small producers and home cider-makers who value taste and complexity. This book takes us through the history and practicalities, and introduces the concepts and techniques of craft cider production. It looks at the different styles of cider, and the effect of fruit variety, climate and orchard location on the finished drink, and the book concludes with a suggested method for the home cider maker. This is the perfect introduction for anyone considering cider making, and a fascinating explanation of the history and process of real cider production for anyone who just enjoys drinking it.

Making Craft Cider – A Ciderist’s Guide takes readers through the history and practicalities of cider making, and introduces the concepts and techniques of craft cider production. It looks at the different styles of cider, and the effect of fruit variety, climate and orchard location on the finished drink. Each step in the process of production is addressed and explained, including terroir, cider apples, scratting, pressing, measuring and adjusting, yeasts, fermentation, clarity, sweetening cider, and recipe/process experimentation. The book concludes with a suggested method for the home cider maker.

Do you ever have a surplus of pears or apples that you would not mind
me buying from you?
Any help and advice on how to make and store/keep the perry? I intend
to try and get hold of some barrels I am waiting for one man to come
back to me on this issue as he has second hand barrels for sale that
have been used for whisky and I am not sure this would be ideal for
perry and would welcome your views on this?
Would like to make about 80 pints of each this year that I could pace
myself to drink with friend until the next season.

Once again I hope you don’t mind me asking but I am trying to get
everything sorted out prior to the start of this years season.

A selection of the leading books about cider and cider making including the new The Naked Guide to Cider (Naked Guides)
by James Russell.

1. Cider makers in Asturias embrace showmanship in its pouring rituals, allowing the public to watch as the cider and its destined glass are kept two to three feet apart during pouring to aerate the beverage.
2. La Route du Cidre, a 25-mile stretch of road in France’s Normandy region, was picked as No. 2 on the list for the massive number of cider producers lining the road.
3. New York was third on the list for the farms, apple orchards and cider mills that work in tandem to create the freshest cider for visitors.
4. Fourth was the Frankfurt region of Germany, which boasts several pubs serving Ebbelwoi, a traditional alcoholic cider variant popular with locals and visitors alike.
5. Fifth was Somerset, England, which has embraced cider as part of its local tradition since the 1600s, with frequent festivals, tastings and educational lectures devoted to the drink.

Here at UKCider we decided to make up our own top five cider and perry regions, to see how they would compare.

1) The Three Counties of Herefordshire, Worcester and Gloucester for having the largest diversity of cider and perry makers and producing the largest volume of real cider and perry.

2) The Basque region of Spain and France for the greatest revival in traditional cider making and for producing the most delicious natural ciders.

3) Wales for reintroducing  perry making and for celebrating Welsh cider in new areas.

4) Kent for keeping the Eastern counties style of cider going and for growing huge numbers of apple trees.

5) Devon for maintaining traditional farmhouse cider methods against all advice to adopt modern scientific techniques.

Just for fun, I wonder which would be your choices for the top 5 cider regions?

Apple Cider Making. Woods Cider Mill is located in Weathersfield, VT and online at: www.woodscidermill.com This Video was produced by McNaudio Media Solutions LLC at www.mcnaudio.com Music for this video is credited to: The Skillet Lickers from Goergia Recorded in the 1920′s Roots of American Fiddle V.1 – This Cider Mill was Featured during the knife fight scene in the movie “The Cider House Rules”

This 1910 photo shows the cleaning-up process after sugaring at what was then the Aldrich farmhouse. The Aldrich/Wood family has been making maple syrup here since the early 1800s, and apple cider, cider jelly, and boiled cider since 1882.

Longstanding cider making guru on UKCider Andrew Lea who once worked at Long Ashton Cider Research station has a new book out, called simply “Craft Cider Making“.

Andrew dispenses valuable cider wisdom to beginners and experts alike on the ukcider mailing list discussion group from how to make cider to dealing with emergencies.

The new book is out on the shelves at discerning bookshops, and available now via amazon.co.uk below

A book on Craft Cider Making by Andrew Lea ? “That one’s got to be a must!”