Last year there was no cider season for me. I got back from New Brunswick filming for Slow Food Canada [as an aside, both films will be in DEVOUR film fest this coming November!!] and as apples ripened, I finished up the season with Lactuca, was in the field solid filming for the university and the beef industry, slamming out episodes … Read More
Merridale Cider
Oh cider. Like wine, I once disliked cider. Silly old me. I guess we’re all 5 once. Kidding. My increasing verve for cider over the years made me long for having an actual scene in Alberta, which I suspect is in its fertile cesspool infancy. There are folks passionate about the stuff. There are folks learning and making the stuff. … Read More
The Cider Cellar
Once upon a time, I built a wine cellar. In order to make decent wine from the grape vines in my back yard, I was advised to practice on other fruit. I practiced on apples. Now my wine cellar’s really a cider cellar. Perhaps cider/charcuterie cellar would be most appropriate. If I call it a wine cellar, it’s only because … Read More
Episode 55 – Cider
So I built a big cider press. Or rather, I had one built. A metal fabricator built the steel frame, and @landonschedler crafted the oak tray. It didn’t take long in test-phase to be in awe at the faucet flow of fresh juice pouring out of it. It works well. Cider season, having happened the first part of September, feels … Read More
Merridale Cidery
I dearly wish I could show you via video rather than photos and writing, as I had lined up a video episode for this wonderful place, and realized I forgot my DSLR setup on the lower mainland as we left the dock on the ferry towards Victoria. I don’t think I’ve ever claimed to be smart. I’ve known about Merridale … Read More
Episode 29 – Applejack
Applejack is a hard liquor of 20-30% abv that can only be made when it’s extremely cold out. For that, it is special to me. Its flavours and smells cannot be created in warmer climates – perhaps why the Normands don’t do applejack despite their apple-booze culture…they simply can’t. It’s extra special due to the fact that distilling booze to make spirits is … Read More
Maybe Apple Wine CAN Improve With Age
A few weeks ago I was chatting with a friend about apple-booze-making, something near and dear to my heart, and I learned that he had out-produced me in volume this past year. And I made a lot. It was immediately clear to me that we would have to get together to do a tasting of our products to check them … Read More
Traditional Cider Win
Success, right out of the gates. I’m pleased. It’s probably worth mentioning that I wouldn’t call myself a big cider lover. I haven’t minded the stuff, but it’s taken a while to take a shine to it. So why bother then? I’ve been making apple wines, and although I enjoy them, some variety in the form of carbonation would be … Read More
2011 Traditional Cider Bottling
One of the things that keeps me blogging is the lack of information about certain topics available online – and this is one of those. There is oodles of information, youtube videos, and so on for still cider and even moreso bubbly cider achieved by fermenting dry then priming with sugar for carbonation, none of which I wanted to make. … Read More
I’m So Over You, 2011 Apple Crush.
There has been an inverse relationship between my activity with food and my number of posts lately – ie, I’ve been so busy harvesting and processing fruit and veg that there’s really not much time left to write. But I believe I’ve turned a corner. Apple crush is over. Last year I crushed and pressed about 1000 lbs of urban … Read More