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bodger

A whiff of the barmaids apron ?

A whiff of the Barmaids Apron?'

I picked these Brown Snout cider apples yesterday. The trug represents my entire yearly crop of this variety. There's obviously not very many of them but in there defence, the trees they came from, haven't been in the ground that long and it's very much an improvement on last year. Over the weekend, they'll be going into the mix for what will be our final apple pressing session of the season. As few of them as there are, there should be enough to add just a little to the taste of the final product. 'A whiff of the barmaids apron'
They'll be added to a mixture of Michelin and Dabinett apples. This year our orchards have produced tons and tons of them.
Weather permitting, today will see me  crawling around beneath the trees picking as many as I can.
There are hundreds of varieties of cider apples but they are categorised by character and taste into groups. Brown Snout is classed as being a 'Bitter Sweet.





olde9856

We have just finished putting some Ashmeads Kernal in the dryer for our winter supplies. There is still loads of apples hanging on, think we may well do another press this weekend, may try cider making again, but ours is usually undrinkable!
bodger

Have you got any idea as to what you might be doing wrong? Do you rack your cider off after its fermented?
olde9856

We let it ferment then rack off all the good stuff from the crap in the bottom of the container into another shut it down and leave it.

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