Post by ralph on Nov 11, 2008 23:43:25 GMT
Thanks for an informative website on cider-making.
I've been trying to find out (for quite some time, now) how to make old-fashioned organic alcoholic beverages and I'm sick of going to sites that suggest using chemicals and modern materials to brew beer or ferment wine.
My real interest is in cider. I have lived half my life in England and so know what 'real' cider should taste like. I'm not at all interested in the fizzy, delicate, filtered, pasteurised rubbish that passes for cider these days. I want flat, room temperature, cloudy, tasty, rustic (slightly gone off-ish) cider that is naturally high in alcohol and is made using only natural ingredients (as in juice and wild yeast and nothing else).
I want the Georgian (as in Russian) farmhouse wine version of cider. I'm sure you know what I mean.
Now, although your cider-making site is indeed informative, I still don't really know where to start. I live in Victoria, Australia and there are some good organic apple suppliers here. But, like everything in this one-time British colony, traditional techniques aren't much understood. What varieties of apples should I be looking for? And can you suggest a proper step-by-step illustrated tutorial on how to make a cider press and mill? I'm not at all experienced at doing any of this, but I want to do it properly and TRADITIONALLY.
Anyway, I really would appreciate any advice you could give me. It seems to be taking forever to get this dream of mine off the ground. HELP!!!!
Thanks in advance,
Ralph
I've been trying to find out (for quite some time, now) how to make old-fashioned organic alcoholic beverages and I'm sick of going to sites that suggest using chemicals and modern materials to brew beer or ferment wine.
My real interest is in cider. I have lived half my life in England and so know what 'real' cider should taste like. I'm not at all interested in the fizzy, delicate, filtered, pasteurised rubbish that passes for cider these days. I want flat, room temperature, cloudy, tasty, rustic (slightly gone off-ish) cider that is naturally high in alcohol and is made using only natural ingredients (as in juice and wild yeast and nothing else).
I want the Georgian (as in Russian) farmhouse wine version of cider. I'm sure you know what I mean.
Now, although your cider-making site is indeed informative, I still don't really know where to start. I live in Victoria, Australia and there are some good organic apple suppliers here. But, like everything in this one-time British colony, traditional techniques aren't much understood. What varieties of apples should I be looking for? And can you suggest a proper step-by-step illustrated tutorial on how to make a cider press and mill? I'm not at all experienced at doing any of this, but I want to do it properly and TRADITIONALLY.
Anyway, I really would appreciate any advice you could give me. It seems to be taking forever to get this dream of mine off the ground. HELP!!!!
Thanks in advance,
Ralph