The new 146 Cider website has been launched. Feel free to have a look... its fresher (and better) than the old one.
www.146cider.co.uk
Once you start to travel down the website thingy it becomes a job in its own right to keep things up to date and fresh. I do have some advice about launching a website though (from hard experience). Don't treat it like you would launching a boat. In my case, it was a bottle of traditional method cider. All I can say is that, firstly, bottles are harder than computer screens and, secondly, cider and computer gubbins don't mix as well as I had anticipated!
I hope you like the new site:-)
Showing posts with label 146 cider. Show all posts
Showing posts with label 146 cider. Show all posts
Saturday, 5 April 2014
Tuesday, 15 February 2011
1 - 1001, 2 - 1003, 3 - 1012... Jump!
Fermentations are steadily drawing to a conclusion here at the 146 Cider Company. So, if I am going to stand a chance of bottle conditioning some of the cider, then I am going to have a busy weekend.
The Hampshire Heritage has slowed right down now, and is sat at 1001. If last year was any kind of marker, this cider dries out to about 998 (which is nice and dry), so by getting it into the bottles now there should be a nice sparkle to it. Last year it was achieved more by accident than judgement, but there you go. I also want to bottle some as still cider too, but that is a good couple of months away.
It has cleared really nicely and tastes not that disimilar from last years blend... though it is still very young and will definitely benefit from maturing a bit (to drop the acid a touch).
I also want to bottle condition some of the 146 Western too, but that is stubbornly dropping slowly and is 1012 (a drop of about 8 since this time last month!). This is the first year for this blend for me, and I have been worried about having sufficient acid content (it was just slightly less than 10%). However, it tastes very good (if a bit sweet at the moment) and there is definitely some acid in it - so maybe the 146 Eastern blend will not succumb to being an acid blend for the Western cider.
146 Eastern is only going to be a festival special this year. Not a bad way of trying it out as it is distinctly different and much higher in acid than the other two. Its currently 1003, so nearly ready for storage – and this is not a bad thing. Like the other two it has cleared nicely, but will need to settle down a bit before it is a nice pint. Made up from quality desert apples though, I am expecting it to be a light and sharp drink – very nice in the summer!
Bring on the barrel cleaning!!!
The Hampshire Heritage has slowed right down now, and is sat at 1001. If last year was any kind of marker, this cider dries out to about 998 (which is nice and dry), so by getting it into the bottles now there should be a nice sparkle to it. Last year it was achieved more by accident than judgement, but there you go. I also want to bottle some as still cider too, but that is a good couple of months away.
It has cleared really nicely and tastes not that disimilar from last years blend... though it is still very young and will definitely benefit from maturing a bit (to drop the acid a touch).
I also want to bottle condition some of the 146 Western too, but that is stubbornly dropping slowly and is 1012 (a drop of about 8 since this time last month!). This is the first year for this blend for me, and I have been worried about having sufficient acid content (it was just slightly less than 10%). However, it tastes very good (if a bit sweet at the moment) and there is definitely some acid in it - so maybe the 146 Eastern blend will not succumb to being an acid blend for the Western cider.
146 Eastern is only going to be a festival special this year. Not a bad way of trying it out as it is distinctly different and much higher in acid than the other two. Its currently 1003, so nearly ready for storage – and this is not a bad thing. Like the other two it has cleared nicely, but will need to settle down a bit before it is a nice pint. Made up from quality desert apples though, I am expecting it to be a light and sharp drink – very nice in the summer!
Bring on the barrel cleaning!!!
Tuesday, 28 December 2010
Ending 2010...
Happy Christmas (belated) and a peaceful New Year to all those who read this blog.
I am sorry to say that apart from any 146 Cider left at the regular outlets, the 2009 season’s cider is now done and dusted. However, do not panic or fear. Supplying cider throughout the year is a problem that better cider makers than I have to deal with, although I only have to think about a couple of pubs and retailers.
The issue is made easier for me by the spacing of the two remaining festivals – the Gosport Winterfest, run by South East Hants CAMRA is on for February 25-26. On March 25-26, the Winchester Beer & Cider Festival is being run by South Hants CAMRA. There ought to be enough to last these two events, but once it’s gone, I cannot supply more. More information will be posted closer to the time; I have been asked to help out and ‘be there’ at Winchester for a session if you’d like to meet me, offer any advice or just try the cider and say ‘hi’.
So there is always something to look forward to... and 2010 seasons cider will be ready by May! A proviso though: if the new cider is rubbish, it won’t be going anywhere!!
The 2010 pressing season itself is all but over now; I am hoping to collect a few more very late quality desert apples but the bulk of the pressing is done. Sad man that I am, I can confirm that I have pressed 3.4 tons of apples of varying sorts (I will post up the varieties and percentages at some point closer to launch as a part of the attempt to be transparent in what I offer.
In all there should (hopefully) be over 2000 litres for 2011 – though not all the traditional ‘146 Cider’. In fact, 146 Cider is changing a little for 2011. No, not the cider itself - the blend used is the same as the 2009 season! However, it would seem that the name itself is a bit confusing (I hadn’t considered that calling the cider ‘146 Cider’ AND the company ‘146 Cider’ would be less than simple!). Also, the supply of, and varieties of apple available to me have allowed 146 to push on with plans to produce the three different styles of cider that I aim to offer as a business. So...
As of 2011, 146 Cider will become ‘146 Cider Company’ (did I hear someone yawn?), and the main blend ‘146 Cider’ (which I would describe as a ‘Hampshire’ style – 50% cider and 50% desert/culinary) will become ‘Hampshire Heritage Cider’ for 2011. That’s all that’s changing... honest! There will be about 400 litres more than this year, so it ought to go further?!
In addition to this, 146 is launching two new blends:
‘146 Western’ is (go on, guess) a West Country style of cider – 90% cider fruit. Its gonna be dryer and more tannic than Hampshire Heritage, but as it has a base of 10% sharp, acidic apples, I suspect it’s going to come out more Somerset than, say, Devon or Herefordshire.
‘146 Eastern’ is the one I didn’t expect to make until next year, but with Fruitwise having some market quality desert fruit going spare it seemed the ideal time to start. This is a blend made up of 100% quality heritage desert varieties of apple – no cider fruit, no sharps. Its proving to be the hardest to start fermenting, and (at the moment) there is only 120 litres of it. So its probably going to be a ‘festival special’ for 2011. Who knows though, if more fruit becomes ‘spare’ for Fruitwise, then there may be a little more to go around.
Talking of fermentations, everything is going well (albeit very slowly in this cold weather). Very little ‘fluff’ to skim off the top, although the pectin cap has been absent totally this year – we shall see what difference this makes to the finished product. I suspect it may be a little dryer in the mouth than last year (although I have resisted temptation to artificially sweeten... and shall continue to for now, thank you very much). By the way, the image above demonstrates an important aspect of planning a cider house, shed or garage - make sure there are more than two electrical sockets! I was using two pumps here, and had to use the lamp instead of the main light in order to do so!!
The final thing to report is that 146 Cider has finally been presented with its 'Cider of the Festival' for the 2010 Southampton Beer Festival. Yeah, done to death I know, but its my first award, so here it is:
Happy New Year to all... see you in 2011:-)
I am sorry to say that apart from any 146 Cider left at the regular outlets, the 2009 season’s cider is now done and dusted. However, do not panic or fear. Supplying cider throughout the year is a problem that better cider makers than I have to deal with, although I only have to think about a couple of pubs and retailers.
The issue is made easier for me by the spacing of the two remaining festivals – the Gosport Winterfest, run by South East Hants CAMRA is on for February 25-26. On March 25-26, the Winchester Beer & Cider Festival is being run by South Hants CAMRA. There ought to be enough to last these two events, but once it’s gone, I cannot supply more. More information will be posted closer to the time; I have been asked to help out and ‘be there’ at Winchester for a session if you’d like to meet me, offer any advice or just try the cider and say ‘hi’.So there is always something to look forward to... and 2010 seasons cider will be ready by May! A proviso though: if the new cider is rubbish, it won’t be going anywhere!!
The 2010 pressing season itself is all but over now; I am hoping to collect a few more very late quality desert apples but the bulk of the pressing is done. Sad man that I am, I can confirm that I have pressed 3.4 tons of apples of varying sorts (I will post up the varieties and percentages at some point closer to launch as a part of the attempt to be transparent in what I offer.
In all there should (hopefully) be over 2000 litres for 2011 – though not all the traditional ‘146 Cider’. In fact, 146 Cider is changing a little for 2011. No, not the cider itself - the blend used is the same as the 2009 season! However, it would seem that the name itself is a bit confusing (I hadn’t considered that calling the cider ‘146 Cider’ AND the company ‘146 Cider’ would be less than simple!). Also, the supply of, and varieties of apple available to me have allowed 146 to push on with plans to produce the three different styles of cider that I aim to offer as a business. So...
As of 2011, 146 Cider will become ‘146 Cider Company’ (did I hear someone yawn?), and the main blend ‘146 Cider’ (which I would describe as a ‘Hampshire’ style – 50% cider and 50% desert/culinary) will become ‘Hampshire Heritage Cider’ for 2011. That’s all that’s changing... honest! There will be about 400 litres more than this year, so it ought to go further?!
In addition to this, 146 is launching two new blends:
‘146 Western’ is (go on, guess) a West Country style of cider – 90% cider fruit. Its gonna be dryer and more tannic than Hampshire Heritage, but as it has a base of 10% sharp, acidic apples, I suspect it’s going to come out more Somerset than, say, Devon or Herefordshire.
‘146 Eastern’ is the one I didn’t expect to make until next year, but with Fruitwise having some market quality desert fruit going spare it seemed the ideal time to start. This is a blend made up of 100% quality heritage desert varieties of apple – no cider fruit, no sharps. Its proving to be the hardest to start fermenting, and (at the moment) there is only 120 litres of it. So its probably going to be a ‘festival special’ for 2011. Who knows though, if more fruit becomes ‘spare’ for Fruitwise, then there may be a little more to go around.Talking of fermentations, everything is going well (albeit very slowly in this cold weather). Very little ‘fluff’ to skim off the top, although the pectin cap has been absent totally this year – we shall see what difference this makes to the finished product. I suspect it may be a little dryer in the mouth than last year (although I have resisted temptation to artificially sweeten... and shall continue to for now, thank you very much). By the way, the image above demonstrates an important aspect of planning a cider house, shed or garage - make sure there are more than two electrical sockets! I was using two pumps here, and had to use the lamp instead of the main light in order to do so!!
The final thing to report is that 146 Cider has finally been presented with its 'Cider of the Festival' for the 2010 Southampton Beer Festival. Yeah, done to death I know, but its my first award, so here it is:
Happy New Year to all... see you in 2011:-)
Monday, 29 November 2010
Award Presentation...
Event: Cider of the Festival (Southampton 2010) award presentation
Where: The Hop Inn, Wood Mill, Southampton
When: this Thursday at 8.30pm
146 won this accolade at its first Festival at the Southampton Beer Festival earlier this year. With things being busy as ever the presentation has been put off several times.
It may also be one of the last times to try 146 2009 cider, as there is little left - and the rest is reserved for a couple of Festivals and the regular Florence Arms (plus a few bottles for the other regulars).
However, there is hopefully going to be plenty for 2011 - well. 1200 litres anyway (400 litres more than 2009).
Hope to see you there:-)
Where: The Hop Inn, Wood Mill, Southampton
When: this Thursday at 8.30pm
146 won this accolade at its first Festival at the Southampton Beer Festival earlier this year. With things being busy as ever the presentation has been put off several times.
It may also be one of the last times to try 146 2009 cider, as there is little left - and the rest is reserved for a couple of Festivals and the regular Florence Arms (plus a few bottles for the other regulars).
However, there is hopefully going to be plenty for 2011 - well. 1200 litres anyway (400 litres more than 2009).
Hope to see you there:-)
Thursday, 18 November 2010
Cider report...
This ought to have been called the case of the missing cider maker ‘cos its been ages since I did any ‘blogging’. However, this hasn’t been for lack of activity in the Cider Garage!
My main job, the one that pays the mortgage, has had a couple of important months. Autumn is not just the appling season, its the exhibition season for the bus industry. The company I work for are the largest supplier of software into the UK bus industry and are celebrating their 20th anniversary this year. To mark this occasion, a Routemaster which belongs to one of the staff was refurbished and was the centrepiece of the stand at the Eurobus Exhibition at the NEC at the beginning of November. Now, buses are all well and good – I appreciate them but mainly as a means to an end. However, I have to say that by the time I got to the show, I had a fondness for the old bus. And it looked very graceful on the stand (and a great place to hide away when standing up talking to people wore my legs out!
OK, enough of that. What is there to report from the cider front?
Despite early predictions that the apple crop from the Fruitwise Orchards was going to be very poor, the late spell of rain worked wonders and, although things were generally later than they normally are the crop was generous. With the workload I had on in September and October, this delay in collecting fruit was actually pretty good. Another benefit was that the fruit had longer to develop flavours – albeit the sugar levels have not been as high as some have predicted.
One of the predictable things about making cider is that each year is going to be unpredictable! This year, as far as the fruit is concerned, has proven that to me time and time again! Each year of pressing detailed records have been kept about the quantity of apples, potential alcohol and blending; this is mainly for posterity and learning the craft. It also serves to show how the blend should be made up. This year I aim to produce a cider that tastes similar to the 2009 blend – not least of all because lots of people have tried it and liked it. Makes sense, eh?!
Consistency in cider is a myth – especially for craft ciders, but even the larger companies have to play and fiddly with their ingredients to ensure that each and every bottle tastes the same. So, as much as I strive to ensure a consistent product by blending to exact percentages, I know its not going to happen. Why? A good example is the Egremont Russet. Last year there was a glut of it in the cider; not so much was available this year, so it will play a lesser role. Lord Lambourne, however, was a total no show last year whereas there is a good amount in this year.
Tricky innit!
So, I am over 1500 litres of cider so far with another 1.5 tons of fruit left to press. The IBC’s are coming in handy and its been very satisfying to watch them fill up with juice. The pressing kit is getting worked hard and its starting to look like it could do with a rest (and a good service!). Its not that it is not clean, just tired – the reconditioned Goodnature press is coping well although the hydraulic ram needs emptying and refilling with hydraulic fluid. If I can get a chance whilst its raining, I shall get it done.
The exciting thing is that 146 Cider is expanding from its single offering, with a major new blend (well, major being 1000 litres) and another limited blend. There are also going to be a couple of ‘styles’ that I have been playing about with for a while, like a bottle conditioned cider and possibly even a ‘medium dry’!
And thats all I have to say about that... for now:-)
My main job, the one that pays the mortgage, has had a couple of important months. Autumn is not just the appling season, its the exhibition season for the bus industry. The company I work for are the largest supplier of software into the UK bus industry and are celebrating their 20th anniversary this year. To mark this occasion, a Routemaster which belongs to one of the staff was refurbished and was the centrepiece of the stand at the Eurobus Exhibition at the NEC at the beginning of November. Now, buses are all well and good – I appreciate them but mainly as a means to an end. However, I have to say that by the time I got to the show, I had a fondness for the old bus. And it looked very graceful on the stand (and a great place to hide away when standing up talking to people wore my legs out!
OK, enough of that. What is there to report from the cider front?
Despite early predictions that the apple crop from the Fruitwise Orchards was going to be very poor, the late spell of rain worked wonders and, although things were generally later than they normally are the crop was generous. With the workload I had on in September and October, this delay in collecting fruit was actually pretty good. Another benefit was that the fruit had longer to develop flavours – albeit the sugar levels have not been as high as some have predicted.
One of the predictable things about making cider is that each year is going to be unpredictable! This year, as far as the fruit is concerned, has proven that to me time and time again! Each year of pressing detailed records have been kept about the quantity of apples, potential alcohol and blending; this is mainly for posterity and learning the craft. It also serves to show how the blend should be made up. This year I aim to produce a cider that tastes similar to the 2009 blend – not least of all because lots of people have tried it and liked it. Makes sense, eh?!
Consistency in cider is a myth – especially for craft ciders, but even the larger companies have to play and fiddly with their ingredients to ensure that each and every bottle tastes the same. So, as much as I strive to ensure a consistent product by blending to exact percentages, I know its not going to happen. Why? A good example is the Egremont Russet. Last year there was a glut of it in the cider; not so much was available this year, so it will play a lesser role. Lord Lambourne, however, was a total no show last year whereas there is a good amount in this year.Tricky innit!
So, I am over 1500 litres of cider so far with another 1.5 tons of fruit left to press. The IBC’s are coming in handy and its been very satisfying to watch them fill up with juice. The pressing kit is getting worked hard and its starting to look like it could do with a rest (and a good service!). Its not that it is not clean, just tired – the reconditioned Goodnature press is coping well although the hydraulic ram needs emptying and refilling with hydraulic fluid. If I can get a chance whilst its raining, I shall get it done.
The exciting thing is that 146 Cider is expanding from its single offering, with a major new blend (well, major being 1000 litres) and another limited blend. There are also going to be a couple of ‘styles’ that I have been playing about with for a while, like a bottle conditioned cider and possibly even a ‘medium dry’!
And thats all I have to say about that... for now:-)
Thursday, 16 September 2010
October Festivals...
What I have found this year is that things don't stand still for very long. That isn't to say that it was not unexpected - I would love to say that I have sat back and watched in amazement as orders came in. This hasn't happened without a few late night emails, conversations (as well as a few very early morning/evening deliveries!)
So, as we drift into the Autumn; as apples bletting* pile up (or stack up - as the case may be) and the cider making gets into full swing, two more festivals have decided to serve up a bit of 146 Cider.
Hampshire Octoberfest, Basingstoke
The first for the calender is the Hampshire Octoberfest, on 2nd and 3rd October (well, the name probably gave it away!). Even with a German Oompah band, I struggle to imagine Basingstoke as the next Munich (the host of the 2010 Oktoberfest in Germany) - however, it all looks as though it is going to be a lot of fun. [click here for directions]
There is a lot more information on the Hampshire Council website, although they state:
"This years Hampshire Octoberfest will see a huge variety and quantity of ales and ciders from all the Hampshire Breweries. After last years overwhelming success, there will be more of all of those old favourites such as Bowmans, Irvings and Andwell breweries plus some beers from four new breweries.
Woolston Beer Festival, Southampton
Just to prove that us 'Southerners' do actually like beer and cider, South Hants CAMRA have set up a new festival to be held at Woolston (just over the Itchen bridge from the city). [click for location]
The Woolston Beer Festival is on the 8th - 9th October, and should have a small but good selection of ciders on offer including 146. I may even do a stint behind the bar on the Friday (unless the temptation to be a customer becomes too much!!)
Oh, and whilst I am on plugging October festivals, don't forget the Ale-ing Festival on Hayling Island (near Portsmouth) on the 1st and 2nd October!
So, a few more chances to sample 146 Cider for yourself, as well as a few others I'll wager! Given that the government is going to make us all incredibly poor shortly afterwards, I'd get a few jars in whilst you can;-)
So, as we drift into the Autumn; as apples bletting* pile up (or stack up - as the case may be) and the cider making gets into full swing, two more festivals have decided to serve up a bit of 146 Cider.
Hampshire Octoberfest, Basingstoke
The first for the calender is the Hampshire Octoberfest, on 2nd and 3rd October (well, the name probably gave it away!). Even with a German Oompah band, I struggle to imagine Basingstoke as the next Munich (the host of the 2010 Oktoberfest in Germany) - however, it all looks as though it is going to be a lot of fun. [click here for directions]
There is a lot more information on the Hampshire Council website, although they state:
"This years Hampshire Octoberfest will see a huge variety and quantity of ales and ciders from all the Hampshire Breweries. After last years overwhelming success, there will be more of all of those old favourites such as Bowmans, Irvings and Andwell breweries plus some beers from four new breweries.
The new Hampshire brewers are Botley Brewery, Flack Manor in Romsey, Hensting Brewery in Owslebury, Winchester and the Upham Brewery in Bishops Waltham. It looks likely too that there will be a few new ciders for you to try, including 146 Cider from Southampton."
Woolston Beer Festival, SouthamptonJust to prove that us 'Southerners' do actually like beer and cider, South Hants CAMRA have set up a new festival to be held at Woolston (just over the Itchen bridge from the city). [click for location]
The Woolston Beer Festival is on the 8th - 9th October, and should have a small but good selection of ciders on offer including 146. I may even do a stint behind the bar on the Friday (unless the temptation to be a customer becomes too much!!)
Oh, and whilst I am on plugging October festivals, don't forget the Ale-ing Festival on Hayling Island (near Portsmouth) on the 1st and 2nd October!
So, a few more chances to sample 146 Cider for yourself, as well as a few others I'll wager! Given that the government is going to make us all incredibly poor shortly afterwards, I'd get a few jars in whilst you can;-)
Wednesday, 8 September 2010
Books, books books
Well, as well as the harvest of apples that has now started there seems to be a harvest coming of the cider book variety too (well, 2 I can immediately think of!).
A few people have asked what I would recommend for people coming to making cider. The first thing I would always suggest is getting involved with an online community like The Cider Workshop... lots of people who are either going through the same thing or have in the past. However, there is nothing like having real paper and pictures to refer to.
The first ‘new’ book out this autumn worth mentioning is a 2nd edition of just the kind of book that is essential for cider makers of all experience. Andrew Lea’s ‘Craft Cider Making’ takes you through the process of turning apples into juice, and juice into cider. It covers the most common faults for cider and gives options for tailoring your cider. And it does all this in a methodical manner with pictures to demonstrate.
For those who appreciate something a little lighter, the Naked Guide to Cider is out next week. This book tries to cover both the cultural and traditional nature of cider, as well as giving a guide on how to make it. Their aim is to encourage anyone and everyone to 'have a go', and catalogue many different cider makers to show the diversity found within the cider making community. Whilst many books of this nature tend to focus just on the South West of England (Ciderland, as it is known), the Naked Guide does at least include other parts of the country, including Wales and the Eastern Counties. You can even read a bit about how 146 Cider started whilst you’re at it...
There are other key books for those interested in cider and cider making. These are just the new ones that I would go out and buy to add to my small but worthy collection (well, maybe not Andrew's book as I already have 2 copies of the first edition. Who knows, they will be worth something one day - apple juice stains n'all!)
A few people have asked what I would recommend for people coming to making cider. The first thing I would always suggest is getting involved with an online community like The Cider Workshop... lots of people who are either going through the same thing or have in the past. However, there is nothing like having real paper and pictures to refer to.
The first ‘new’ book out this autumn worth mentioning is a 2nd edition of just the kind of book that is essential for cider makers of all experience. Andrew Lea’s ‘Craft Cider Making’ takes you through the process of turning apples into juice, and juice into cider. It covers the most common faults for cider and gives options for tailoring your cider. And it does all this in a methodical manner with pictures to demonstrate.
For those who appreciate something a little lighter, the Naked Guide to Cider is out next week. This book tries to cover both the cultural and traditional nature of cider, as well as giving a guide on how to make it. Their aim is to encourage anyone and everyone to 'have a go', and catalogue many different cider makers to show the diversity found within the cider making community. Whilst many books of this nature tend to focus just on the South West of England (Ciderland, as it is known), the Naked Guide does at least include other parts of the country, including Wales and the Eastern Counties. You can even read a bit about how 146 Cider started whilst you’re at it...There are other key books for those interested in cider and cider making. These are just the new ones that I would go out and buy to add to my small but worthy collection (well, maybe not Andrew's book as I already have 2 copies of the first edition. Who knows, they will be worth something one day - apple juice stains n'all!)
Thursday, 26 August 2010
Revving up to the new season...
So, the pressing season is nearly upon us!! - I like 146 to capture the whole of the season, so although the early fruit neither contributes a lot to the taste of the cider (early apples tend to be thin and low in sugars) they provide a good starting fermentation to 'share' with the later pressings. Also, because of the dry year we have had so far, I do expect to encounter problems with high sugar levels in the main crop. High sugars mean high abv, and anything about 8.5% is liable for duty at a high level (the cider effectively becomes classed as 'made wine'). So the early fruit may help temper this a bit.
So, the plan this year? The plan is to produce 2-2500 litres of full juice cider. Plus I have a hope to produce a new product too - although Fruitwise has suffered some setbacks with bugs that have lowered the expected crop levels which may affect this. I have no wish to change this blend which I like (and many others do to, as it is proving!), but if needs must...
As I do have a full time job, and ironically one of the busy periods of the year is during the cider season, I don't expect to get much more time to collect and press apples than last year. Pressing for longer, into November and towards Christmas, is the main answer and should also give the apples more time to ripen properly. Don't believe the 'straight from the orchard to the press' rubbish that some advertisers would have you believe! It may work like that for some 'brands' but to craft a full juice cider, the fruit is left to fully ripen first... some Somerset farmers would say its not ready till some are black!
The other tactic has been to buy a second press. Producing volume on your own is all about optimising time - but the tricky bit is not to cut corners in the process! Using two presses in tandem should deliver 300 litres in a full day of pressing, whereas this was 150 litres last year. The other press is a proper, Goodnature press, which uses a manually operated hydraulic ram. Its still a rack and cloth set up, just like the 'Raypress' and it will press roughly the same amount of pomace too. Once it has finished going through its overhaul, that is!
To go along with the planned increase in production, there are now two 1000 litre IBC's embedded at the back of the Cider Garage. These will help blend and mature the cider in bulk with a lot less moving about.
So, thanks to all those who have spent money on 146 cider - its all going back into making more cider and improving practices! All the best:-)
So, the plan this year? The plan is to produce 2-2500 litres of full juice cider. Plus I have a hope to produce a new product too - although Fruitwise has suffered some setbacks with bugs that have lowered the expected crop levels which may affect this. I have no wish to change this blend which I like (and many others do to, as it is proving!), but if needs must...
As I do have a full time job, and ironically one of the busy periods of the year is during the cider season, I don't expect to get much more time to collect and press apples than last year. Pressing for longer, into November and towards Christmas, is the main answer and should also give the apples more time to ripen properly. Don't believe the 'straight from the orchard to the press' rubbish that some advertisers would have you believe! It may work like that for some 'brands' but to craft a full juice cider, the fruit is left to fully ripen first... some Somerset farmers would say its not ready till some are black!
The other tactic has been to buy a second press. Producing volume on your own is all about optimising time - but the tricky bit is not to cut corners in the process! Using two presses in tandem should deliver 300 litres in a full day of pressing, whereas this was 150 litres last year. The other press is a proper, Goodnature press, which uses a manually operated hydraulic ram. Its still a rack and cloth set up, just like the 'Raypress' and it will press roughly the same amount of pomace too. Once it has finished going through its overhaul, that is!To go along with the planned increase in production, there are now two 1000 litre IBC's embedded at the back of the Cider Garage. These will help blend and mature the cider in bulk with a lot less moving about.
So, thanks to all those who have spent money on 146 cider - its all going back into making more cider and improving practices! All the best:-)
Saturday, 24 July 2010
The soul of 146 cider (Part 2 - Tremletts Bitter)
Apples! Not just apples, but high quality heritage apples! Sorry, already done that!!!
When it comes to cider apples, there is probably none more inedible than the Tremletts Bitter. My friend Stephen Hayes regards it as a condiment – to be used sparingly as it is so bitter and almost no sweet.
It is true that it is full of tannin and not much else. It is the Bramley of the Bittersweet cider apples. It is a small, highly red apple that ripens mid September and can be very shy to give out much juice. However, it turns out at a time when the majority of early fruit is being pressed and provides a ‘tannin injection’ into what would otherwise be a weak part of the blend. Early apples tend not to keep well, and are pretty thin on flavour. However, if you want to get the flavour of the full season, they are an important part of a blend.
Tremletts Bitter, like the Egremont, is a Victorian cider apple identified from the Exe Valley in Devon. Tends towards biannual cropping (though I am fortunate enough to have access to several trees which alternate) but in an on year is a branch breaker. Recently, some producers have started producing a single variety Tremletts cider, which I find a bit odd - on its own, Tremletts would be challenging to say the least! However, if you are reading this with a glass of 146 next to you, and can taste the baseline tannin in the cider, chances are the blended Tremletts will have played a big part in that.
Next time, I shall have a ramble about another desert apple that produces year on year, Orleans Reinette (Yum!)
When it comes to cider apples, there is probably none more inedible than the Tremletts Bitter. My friend Stephen Hayes regards it as a condiment – to be used sparingly as it is so bitter and almost no sweet.
It is true that it is full of tannin and not much else. It is the Bramley of the Bittersweet cider apples. It is a small, highly red apple that ripens mid September and can be very shy to give out much juice. However, it turns out at a time when the majority of early fruit is being pressed and provides a ‘tannin injection’ into what would otherwise be a weak part of the blend. Early apples tend not to keep well, and are pretty thin on flavour. However, if you want to get the flavour of the full season, they are an important part of a blend.Tremletts Bitter, like the Egremont, is a Victorian cider apple identified from the Exe Valley in Devon. Tends towards biannual cropping (though I am fortunate enough to have access to several trees which alternate) but in an on year is a branch breaker. Recently, some producers have started producing a single variety Tremletts cider, which I find a bit odd - on its own, Tremletts would be challenging to say the least! However, if you are reading this with a glass of 146 next to you, and can taste the baseline tannin in the cider, chances are the blended Tremletts will have played a big part in that.
Next time, I shall have a ramble about another desert apple that produces year on year, Orleans Reinette (Yum!)
Wednesday, 7 July 2010
How do you like it? Cloudy or clear...
There are different folks for different styles of cider. Some want a cloudy scrumpy; some want a clear and sparkling cider. Some simply refuse to call it cider... preferring cyder or zider. Its all much of a muchness and depends what you’re used to. So, what is 146? Well, its all these things!
If you are drinking 146 from a glass at a festival, or from the Flo, then its likely its come out of a bag in box. This generally means the cider never settles and it will be flat and a little hazy. That is probably the most true that 146 gets to what I intended.
If, however, you have a bottle in front of you then you have options. When 146 is just bottled, it is very much like the bag in box cider. However, over a few weeks (certainly by the time you get it) it has had a chance to settle. This simply means that the remaining yeast will drop to the bottom and leave the cider clear. If it’s left for a few months, it may even develop a bit of a sparkle too. This is also fine – carbon dioxide helps the cider keep for longer.
The fine trace of yeast you see is simply the remnants of a natural process that started last autumn. It’s harmless and, to some, increases the flavour and experience of the cider.
The question is – what to do? If you like your cider clear then simply pour gently off the yeast and leave it in the bottle. If you want it cloudy – well, give it a little shake to ‘wake the drink’ and pour as you like. If you want it sparkling... well, I don’t do requests generally but you may be pleasantly surprised when you come to open the bottle.
Thats the beauty of traditional cider!
If you are drinking 146 from a glass at a festival, or from the Flo, then its likely its come out of a bag in box. This generally means the cider never settles and it will be flat and a little hazy. That is probably the most true that 146 gets to what I intended.
If, however, you have a bottle in front of you then you have options. When 146 is just bottled, it is very much like the bag in box cider. However, over a few weeks (certainly by the time you get it) it has had a chance to settle. This simply means that the remaining yeast will drop to the bottom and leave the cider clear. If it’s left for a few months, it may even develop a bit of a sparkle too. This is also fine – carbon dioxide helps the cider keep for longer.
The fine trace of yeast you see is simply the remnants of a natural process that started last autumn. It’s harmless and, to some, increases the flavour and experience of the cider.
The question is – what to do? If you like your cider clear then simply pour gently off the yeast and leave it in the bottle. If you want it cloudy – well, give it a little shake to ‘wake the drink’ and pour as you like. If you want it sparkling... well, I don’t do requests generally but you may be pleasantly surprised when you come to open the bottle.
Thats the beauty of traditional cider!
Tuesday, 29 June 2010
Cider of the Festival – CAMRA Southampton Beer & Cider Festival 2010
It makes me very happy to announce that 146 Cider was given the honour of being the ‘Cider of the Festival’ at the recent Southampton Beer & Cider Festival.
This is the first time South Hants CAMRA have awarded this, so I am particularly pleased with the result. As it is nominated by the people who attend the Festival, it is further evidence (to me) that the things are being done properly and that the cider is sellable.
From another point of view, it is also a good result for The Cider Workshop too. As a part of the team that run the Workshop, I can now join the ranks of Ray, Mark and Roy in being producers that are not only commercial, but also have been awarded something for their efforts. I think I may have a little way to go before putting myself on the same level as Mr Gold Award for Service to the Industry Andrew Lea, however. Not a bad line up of people to run a forum though eh!
All the best
Friday, 18 June 2010
What’s in 146Cider (2009)
As with last years cider (which was never really seen out ‘in public’ although was a perfect gift for builders and friends etc.) I really like the idea that anyone drinking a bottle of 146 can look up what went in to their drink. In a way, I think its encouraging for anyone who wants to have a go at making cider themselves. However, in the commercial environment where producers and manufacturers are so frightened to declare what they use to produce their products us cider makers should be proud of the low food miles, minimal energy, absence of artificial flavours and preservatives and (quite simply) the simplicity of our businesses!
Craft cider is almost entirely made from apple juice. I say almost entirely – there is nearly always some water in there. The process of keeping things clean means rinsing and washing down – and some of this will get into the end product (don’t worry – it’s always clean/boiled water). And then there are sulphites. This is added to clean the juice prior to fermentation (kill any unwanted bugs), and then to protect cider that is in storage. If you have a bottle in front of you, it will say ‘trace’, so the quantity is tiny.
The 2009 season saw an increase in the amount of Bittersweet cider fruit available, and this shows in the finished product. I also used more specific sharp varieties, including some cider sharps. This has given a dual tone to the cider. So (if you are interested in my own tasting notes), I believe that the 2009 146Cider has both tannin and acid – which can both be tasted as being separate from each other in the mouth. I am pleased to say that, once again, the cider is neither west country nor is it Eastern style – something I am keen on maintaining.
So, what is in your pint?
Once again, the entire fruit came from the Fruitwise Orchard. This is a good relationship to have, and my hope is that 146Cider going ‘commercial’ will reward both them as well as 146. I have already documented the pressing previously – although it produced a total of 900 litres of cider.
The 146 blend is made up of the following:
• Desert Fruit – 48%
• Cider Fruit – 44%
• Sharp (Culinary) Fruit – 8%
This came from the following varieties:
• Ashmeads Kernel
• Bramley
• Dabinett
• Egremont Russet
• Harry Masters Jersey
• John Downie Crab
• Kidds Orange Red
• Kingston Black
• Laxtons Epicure
• Le Bret
• Ribston Pippin
• Spartan
• Sunset
• Sturmer Pippin
• Tremletts Bitter
• Winter King
• Yarlington Mill
As this season will be more commercially available than ever before, I do hope that people find this information interesting – after all, making craft cider really is nothing like the latest Magners adverts would have you believe (although the idea of driving a truck through a golf course actually is rather appealing:-)
As ever, any feedback is welcome.
Jez
Friday, 23 April 2010
All Change at 146!
Well, in truth I haven’t started selling anything yet. Not having heard anything from the council yet, plus the variability of the 2008 blend of cider and the need to actually get to the 2009 batch, I have been busy preparing the ground.
So, last weekend I finally blended the 2009 cider – not before time as only have of it has been racked from its initial fermentation tanks. I am very pleased to say that its probably the most professionally made cider I have ever produced – a nice mixture of tannin and a little sharpness from the early apples which usually lack in body and make up for it in acid! However, this is not overpowering. Its also tasting a little yeasty, which is not really my preference but having bottled a bit I can see this dropping out fairly quickly so I am hopeful.
Given my concerns over the 2008 blend, I decided to rack a percentage into the new blend – both to balance the acid more but also to deal with any problem of H2S. This is simply over production from the yeast and as the new blend is still finishing (one of the advantages of a natural fermentation is that its all still active) it should take care of things nicely.
What has changed then? Most noticeably, the label! Having sat and stared at half a dozen b
ottles with the label in situ for the last week, I came to the conclusion that it was misleading. The bubbles just make me think that it is a sparkling product... and what is the heart all about? It harks back to pre-company mucking about, when I had planne
d to call my little enterprise ‘Love Cider’. This got itself ruled out in favour of 146 Cider, but I still liked the graphic. Ho hum!
The label (mark 2) involved blocky type text (‘Earwig Factory’ for those who know about these things). As soon as the 4th person told me it looked like an alcopop advert, or something aimed at kids, I decided not to roll with that – although it was a simple design.
So, we now have arrived at version 3 – one that I am particularly happy with. Its amazing what happens through the process of being unhappy with something, and subjecting ideas to the scrutiny of others!!
Now all I have to do is to find a regular supplier, bottle my cider properly and sell it!
Oh, and there are no prizes if anyone happens to spot that I have got the 'greater than' and 'less than' symbols the wrong way round on the label!
So, last weekend I finally blended the 2009 cider – not before time as only have of it has been racked from its initial fermentation tanks. I am very pleased to say that its probably the most professionally made cider I have ever produced – a nice mixture of tannin and a little sharpness from the early apples which usually lack in body and make up for it in acid! However, this is not overpowering. Its also tasting a little yeasty, which is not really my preference but having bottled a bit I can see this dropping out fairly quickly so I am hopeful.
Given my concerns over the 2008 blend, I decided to rack a percentage into the new blend – both to balance the acid more but also to deal with any problem of H2S. This is simply over production from the yeast and as the new blend is still finishing (one of the advantages of a natural fermentation is that its all still active) it should take care of things nicely.
What has changed then? Most noticeably, the label! Having sat and stared at half a dozen b
ottles with the label in situ for the last week, I came to the conclusion that it was misleading. The bubbles just make me think that it is a sparkling product... and what is the heart all about? It harks back to pre-company mucking about, when I had planne
d to call my little enterprise ‘Love Cider’. This got itself ruled out in favour of 146 Cider, but I still liked the graphic. Ho hum!The label (mark 2) involved blocky type text (‘Earwig Factory’ for those who know about these things). As soon as the 4th person told me it looked like an alcopop advert, or something aimed at kids, I decided not to roll with that – although it was a simple design.
So, we now have arrived at version 3 – one that I am particularly happy with. Its amazing what happens through the process of being unhappy with something, and subjecting ideas to the scrutiny of others!!
Now all I have to do is to find a regular supplier, bottle my cider properly and sell it!Oh, and there are no prizes if anyone happens to spot that I have got the 'greater than' and 'less than' symbols the wrong way round on the label!
Monday, 15 March 2010
Registering for business...
Whilst things have been a bit slow on the ground here, I have finally managed to register the business with the Council. OK, it doesn’t mean we are ready to sell yet... although I am shortly taking a delivery of bottles ready to get going. There is still a bit of work to do – insurances need to be purchased (just in case) and I am slowly but surely working my way through the Business Link start-up business ‘organiser’. This is an administrative thing that just helps me make sure I have checked all the correct boxes as a business before getting on with the fun part of actually selling the cider.
The intention for this blog is to act as a conduit to 146 Cider – there are two purposes for this. First of all, it means that people who buy the stuff can see where its come from and who we are. The other reason (all things being equal) is that I intend to build a partnership with an off-licence who can actually supply the cider, meaning that I can simply point people in that direction for the time being. To me, this seems to be the most appropriate way of starting out – although I will welcome feedback on this blog!
The only other thing to update is that I have now entered two cider competitions this year – the Big Apple ‘Putley’ competition and the International Hereford Museum competition.
Putley is a bit of a ‘cider-off’, with participants being judged by their fellow competitors, and if often seen as one of the more equitable ways of judging a cider competition. For 146 Cider, this will be our first ‘outing’ against others and I am hoping its going to be a great time! It has been plugged quite a lot on The Cider Workshop, so lets hope there are some friendly faces during the day.
The Hereford Museum competition is a more serious set up, and probably a bit more prestigious too. Again, its taking my Hampshire cider into the lions den that is Herefordshire – it will be interesting to see how it fares against cider that is made in ‘the heart of cider country’!
There may be other competitions on the books, although I am not sure if I want to go for many more this year – it would be great to place at all in these two.
All the best
Jez
The intention for this blog is to act as a conduit to 146 Cider – there are two purposes for this. First of all, it means that people who buy the stuff can see where its come from and who we are. The other reason (all things being equal) is that I intend to build a partnership with an off-licence who can actually supply the cider, meaning that I can simply point people in that direction for the time being. To me, this seems to be the most appropriate way of starting out – although I will welcome feedback on this blog!
The only other thing to update is that I have now entered two cider competitions this year – the Big Apple ‘Putley’ competition and the International Hereford Museum competition.
Putley is a bit of a ‘cider-off’, with participants being judged by their fellow competitors, and if often seen as one of the more equitable ways of judging a cider competition. For 146 Cider, this will be our first ‘outing’ against others and I am hoping its going to be a great time! It has been plugged quite a lot on The Cider Workshop, so lets hope there are some friendly faces during the day.The Hereford Museum competition is a more serious set up, and probably a bit more prestigious too. Again, its taking my Hampshire cider into the lions den that is Herefordshire – it will be interesting to see how it fares against cider that is made in ‘the heart of cider country’!
There may be other competitions on the books, although I am not sure if I want to go for many more this year – it would be great to place at all in these two.
All the best
Jez
Friday, 20 November 2009
What’s in 146? [2008 cider]
Due to various business trips and commitments, cider has not been top priority over the last couple of weeks (shock, horror!!) However, this does create the space for reporting on last years cider – which shall hopefully find a home for retail sales as soon as I can get round to organising it!
A significant reason for starting this blog was to allow anyone drinking 146 cider to see where it came from. I guess it’s a part of being honest about where the cider came from… yeah, I know ingredients are included on the label – but “Apples, tiny bit of water and a trace of sulphite” is a bit too simple. I like the idea that people can see photo’s and information about what type of apples went in to the blend. At the scale I am operating at, I can easily do it. We shall see if its something that can continue! So:
146 Cider (Traditional) – 2008 blend
Pressed between September and November 2008 at both 146 Cider and at Fruitwise Orchard. This was blended initially in February 2009 and then finally in September 2009. It was mature in August 2009 and ready for bottling in October 2009.
Desert Apples 30%
Cider Apples 64%
Sharp (Cooking) Apples 6%
Varieties found in 146 Cider:
Ashmeads Kernel
Bramley
Cox
Crimson King
Dabinett
Egremont Russett
Grenadier
Harry Masters Jersey
Kidds Orange Red
Kingston Black
Le Brett
Lord Lambourne
Michelin
Nehou
Orleans Reinette
Pippin
Spartan
Suntan
Tom Putts
Tremletts Bitter
Winter King
Yarlington Mill
Sulphite was added (50ppm) prior to fermentation and then (50ppm) prior to maturing.
My hope in providing this information is that drinkers who care a little more about where their beverage comes from will look here to see. In the same way that line fishermen will tag the fish to show that it is humanely caught, 146 cider is produced in a traditional way, using no industrial equipment or additives, and travels no more than 10 miles from orchard to bottle (OK, if you factor in miles for purchase of equipment that total could be doubled…)
If you have tried 146 cider, do let us know what you think.
A significant reason for starting this blog was to allow anyone drinking 146 cider to see where it came from. I guess it’s a part of being honest about where the cider came from… yeah, I know ingredients are included on the label – but “Apples, tiny bit of water and a trace of sulphite” is a bit too simple. I like the idea that people can see photo’s and information about what type of apples went in to the blend. At the scale I am operating at, I can easily do it. We shall see if its something that can continue! So:
146 Cider (Traditional) – 2008 blend
Pressed between September and November 2008 at both 146 Cider and at Fruitwise Orchard. This was blended initially in February 2009 and then finally in September 2009. It was mature in August 2009 and ready for bottling in October 2009.
Desert Apples 30%
Cider Apples 64%
Sharp (Cooking) Apples 6%
Varieties found in 146 Cider:
Ashmeads Kernel
Bramley
Cox
Crimson King
Dabinett
Egremont Russett
Grenadier
Harry Masters Jersey
Kidds Orange Red
Kingston Black
Le Brett
Lord Lambourne
Michelin
Nehou
Orleans Reinette
Pippin
Spartan
Suntan
Tom Putts
Tremletts Bitter
Winter King
Yarlington Mill
Sulphite was added (50ppm) prior to fermentation and then (50ppm) prior to maturing.
My hope in providing this information is that drinkers who care a little more about where their beverage comes from will look here to see. In the same way that line fishermen will tag the fish to show that it is humanely caught, 146 cider is produced in a traditional way, using no industrial equipment or additives, and travels no more than 10 miles from orchard to bottle (OK, if you factor in miles for purchase of equipment that total could be doubled…)
If you have tried 146 cider, do let us know what you think.
Friday, 30 October 2009
0 to 146 - the story so far
OK, I admit it. I am proof that Magners drinkers ARE human beings and can go on to actually make real cider! I used to believe that I was a sophisticated cider drinker – well, may be all the marketing money that they spent actually worked a bit eh! No, I wasn’t into ale or beer and although having been to a few festivals, was by no means versed in ‘real’ cider.
The first year of cider making, I made about 50 litres from apples that I either scrounged, scrumped or nabbed from trees that I found at the roadside. The cider was thin, flat, but drinkable. And I had caught the bug and had not made a fool of myself.
A couple of things that you realise as a new cider maker. First, if you have the passion, you never make enough. Secondly, in order to do this, you will realise that the weakest part of the cider making process is the thing that is replaced the following year until you become the weakest part of the process. Oh, and you can never get enough barrels, tubs and things to hold juice/apples/equipment – cider makers are very creative when it comes to what you can use containers for!
One other thing, which is a useful tip for anyone wishing to make cider and improve it, is that having cider making friends is very, very useful. I joined an online community and found a ton of information, as well as a ready source of experienced folk to ask my daft questions. On the whole, I would recommend this to anyone with an interest (which is why there is are links to it all over the blog!)
In my first year, I used a small 6 litre Vigo screw press and a blender. I decided, in order to double the amount I produced the milling needed to be quicker and less complicated. This is the weakest link theory in practice. With a Vigo hand scratter, I doubled the amount to 100 litres in the second year.
In the second year of making cider, a valuable relationship with Fruitwise Heritage Orchards was born. Located near to 146 in Southampton, Fruitwise boast extremely fine fruit for sale at markets (yes, to actually eat and cook with!). 146 has been lucky enough to strike a solid relationship with the owners which will go on for as long as they are allowed to grow whatever apples they wish. If you have tried 146 Cider, the odds are that it will have been made from heritage apples from the Fruitwise orchards. In 2009, 146 has used pretty much all of their windfall or ‘ugly’ apples to produce a heritage cider – a name that will stick to this particular blend as 146 grows.
The second year produced a cider that was technically better, and had more body to it. It seemed to disappear far too quickly, with relatives and friends scoffing the lot (well, we are generous people!). It was still fairly light, but there was a distinct flavour to it – not too West Country, yet more so than a typical Eastern style.
And this has been the blend that we have worked with ever since; a cider that contains both quality cider apples with heritage desert varieties and sharp (cooking) varieties. I often refer to it as the ‘Hampshire’ style… well, there is no real tradition in Hampshire (although there are long standing cider makers that I respect tremendously, such as Barry Topp of New Forest Cider). I would have thought that sitting neatly in between East and West, our style fits rather nicely.
The quantities doubled again to 200 litres in the third year, and again to 405 litres in the fourth, together with a new steel framed ‘Ray’ press, named after Ray Blockley of Torkard cider who laid out the design for it (see weakest link principle in action). The 2008 batch forms our first commercially available cider. This is more Western in style than in previous years – something that we hope to correct with 2009’s pressings. Incidentally, this year we replaced the mill with an electric mill and are currently aiming to produce 800 – 1000 litres.
What are the plans? Well, as a one man band, 146 will continue doubling production year on year until either I fall over or one of the family give in and decide to start helping out. This doubling up of cider gives time to evaluate equipment, play with styles and, most importantly, take my time over doing things. There is no rush to make thousands of litres – the apples will be there next year.
This is a very short version. I haven’t mentioned my micro orchard of ‘obscure’ cider varieties, or the cider ‘garage’. There is so much more to say about the apples that go in to 146 cider… and the people who grow them!
Next time maybe?!
Tuesday, 27 October 2009
A new cider blog is born
Welcome to the web blog for 146.
Having made cider in ever increasing quantities over the last 5 years, I have finally taken the decision to start selling some of it (well, couldn’t really drink it all now!!) The idea is to sell it locally via a few outlets (watch this space) and slowly increase quantity each year. So, this blog is a part of the start of this ‘enterprise’ – to produce the best ‘Hampshire style’ cider possible, using craft techniques and as close to 100% apple juice as possible … and sharing this journey through this blog.
One of my passions as a cider maker is to create an honest cider, using good ingredients and good practice. This has helped create a cider that my family love (always the harshest of critics!) and that I am proud of. I have a list of things that I want to put into this blog – images of the press, apples and cider, information about the cider; where it comes from, what goes into it, how its made (etc. etc.) However, one step at a time eh!
So, lets see how this blogging thing pans out.
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