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https://www.abc.net.au/news/2019-12-12/accc-raises-concerns-on-asahi-cub-takeover/11791962 "The proposed acquisition would combine the two largest suppliers of cider in a highly concentrated market," ACCC chair Rod Sims said. "A combined Asahi-CUB would control the Somersby, Strongbow, Mercury...

exploring cider This is a link I found to a slideshow by Gary Awdey, the president of the Great Lakes cider and Perry association. I didn't get his permission but the information is excellent and well worth a read if you want to learn about real cider.

I decided to record some observations on using crabs in cider. This is not based on science or tradition, just my experience making cider using crabs to give extra interest. Firstly, there is a basic premise in cidermaking that you can make cider from any type of apples. Some may disagree...

This is the press I made this year. The uprights are a handily placed, multi-stemmed Blakely's Red Gum. The cross beam I made with my chainsaw from yellow box hardwood. The racks are sealed plywood. The cloths are nylon mossie net. The jack is 6 ton. The collecting tray is...

English craft cider making. I have read Andrew Lea's excellent book (the goodlife press, Preston, 2008) and looked at internet forums etc and decided to distill a few point about English cider making so people can easily understand the process. It is important to understand this isn't really...

I wonder if anyone has made wine from mahonia berries? I have a bush covered in berries at the moment. The birds love the berries, they are fairly sour with some tannin, seem fairly low in sugar but might make a good flavour for country wine.

I wonder if anyone knows where to buy fermentation bags over the internet? I mean the plastic bags which are like big wine bladders for doing secondary in. I am interested in bags with a smaller volume in the10-20 gallon range (40-100 litres) but any size would be good. I got one some years...

I thought i would start this thread as a discussion of malo-lactic fermentation in home winemaking. I'm not advocating everyone needs to do a malo, for most white wines it isn't necessary or desirable and I don't know enough about fruit wines to comment (though I think it may improve some). With...

Seeing as jerusalem artichokes are an american native I thought this an appropriate forum to ask this question. I have read that jerusalem artichokes can be fermented into beer/wine/spirits. The main carbohydrate is a sugar called inulin which is supposed to need special yeasts. Has anyone ever...

I just ordered some new cider apple trees for planting in our southern hemisphere winter. They are Michelin, Bullmers Norman, Brown Snout, Frequin Rouge and Journet. Any comments on these varieties would be welcome, especially from experience.

How to make cider out of fresh apples. The Apples: Any apples can make good cider so long as they are sweet and ripe and not rotten. Dessert, cider, cooking, crab or wild can all go in, and windfalls are usually fine because the stem doesn't weaken till the apples are ripe. Cider apples are...

I have noticed that some people on this forum pitch dry yeast into their cider, and I would like to give this advice: NEVER pitch dry yeast direct into cider, ALWAYS rehydrate the yeast first. It is a simple procedure - a dish of warm water at 95 degrees F (35C), add the yeast and stir...

Hi, I am new to this forum so doing a bit of intro. I live in Australia, 100 miles west of sydney in the ranges. I have 50 acres with a couple of dozen apple trees of various cultivars plus seedlings. The trees have been in about 10 years and starting to produce good harvests after the birds...