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We get it in the can from LCBO, but you're right, it's way better on tap!
I love bars and pubs that put a cider on tap. Most don't, so it's a treat when you find one that does - especially when it's something other than Strongbow!
If you're in the neighbourhood, try Betty's. There's always a couple ciders on taps and about 40 beers, many interesting ones. The backyard patio in the summer after a long day at work is my idea of heaven
We'll check it out - thanks for the tip. :)
My new favorite cider this season is Duke's, from B.C. Crisp, dry and flavorful, it is the best of a new batch of Canadian ciders.
The worst isn't actually Canadian, but masquerades as such: labelled as Keith's, it's over-sweetened pisswater imported from Anheuser-Busch.
Head's up - well worth a try is the new pear cider called Sir Isaac's from Puddicombe winery in Winona, ON. Crisp, not too sweet, delightful.
It's not for the connaisseure, but Growers, out of BC has come out with a strawberry rhubarb cider that, when mixed with club soda, makes a great summertime drink.
I used to make wine, and still have the equipment. I wonder if I can use it for fermenting cider?
You could put potatoes in that and it would work. Fermentation is the easiest, oldest, and healthiest technology in the world.
And aside from homemade, Growers is my cider of choice. My partner likes Magners.
Lard, I'm happy to see that Sir Isaac perry is available at the LCBO (I checked Ottawa). I love perry.
I don't know about the potatoes (!) but follow my instructions upthread and your winemaking equipment makes you overqualified to make cider.
I would make it with apple juice and throw in a couple pounds of strawberries once they come in season (or use frozen) and a whack of rhubarb. The thing about cider is that there's very little science involved. Throw in what you've got and see what comes out. If you don't like it, make it again!
I think I'll start out simple: I found a dead easy recipe for apple scrumpy that involves throwing a bit of champagne yeast and brown sugar into a jug of preservative-free apple juice and letting it sit for a week or two. I like dry cider so I'll have to experiment with the amount of sugar to add and fermentation times, or I guess I can dig up my hydrometer.
If you like dry cider don't put in any brown sugar at all. Add some dextrose (corn sugar), like half to a whole pound per gallon of juice. Champagne yeast is perfect for dry cider.
I'll do that Catchfire. After I reread your recipe I googled dextrose (never came across it making wine) and decided that I'd pick some up when I got the champagne yeast and other stuff. I unearthed my equipment - took me half an hour just to clean the damned 23 litre carboy, the siphoning hose and airlock are unusable, and I can't find the hydrometer.
Can you recommend an alternative to sodium metabisulphite for sterilizing? It's what I always used in wine-making, but I'd rather not use it again if there's a better alternative.
A good book on cider from planting to bottle has been published:
The New Cider Maker's Handbook: A Comprehensive Guide for Craft Producers
by Claude Jolicouer (who has an orchard near Quebec City)
Chelsea Green, 2013
See also Claude's website at
Nurseries selling cider apple trees and perry pear trees:
http://www.siloamorchards.com (Uxbridge ON, N. of Toronto)
okeefegrange (at) yahoo.ca (near the Bruce Peninsula ON, pickup only)
There are some interesting comments on English cider apples, and links to cider information, at
http://www.fruitwise.net (a UK site)
I just discovered a new one from a local cider producer; McKeown Bone Dry. I don't know whether it is available anywhere outside Québec yet. Here you can buy it at groceries and dépanneurs; normally it should also be available at the SAQ, but I checked it isn't online yet.
http://cidremckeown.com/wp2/en/portfolio/mckeown-bone-dry-bone-dry-ginger/ It claims to have zero residual sugar; I don't know if that is technically possible but it certainly doesn't taste sweet. I liked it and will try the ginger one when I find it.