I am hoping all winners will follow suit
Sweet apple juice fermented and in bottles from 18 months ago
Back sweetened with 10 ml of sorbitol per 500ml
Carbonated with a carbonator cap
We will be progressing cider brewing on this site and keep an eye out for a site visit to Tempted this year.
Congrats John. Think there may have been a stewards inquiry (and a shameful name change!) if you didn't pick up a cider prize :o
Do you backsweeten when you bottle? Mine is still bulk ageing in the shed. It was puckering acidic when I tasted it last - defo needs sweetening!
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Do you backsweeten when you bottle? Mine is still bulk ageing in the shed. It was puckering acidic when I tasted it last - defo needs sweetening!
Yep and the juice we got last year was way too young.
This is only my second year making cider and I bow to Wills XX years experience who I see on another post was very gracious about his medal. A lot more competiton for the 2 of us next year Will ;)
Hi there
Our two cider judges remarked that a lot of the ciders appeared to be made from the same base juice as they were able to discern the same flavours from many of the entries. No need for a stewards enquiry as I ain't saying nuttin ;-) Was apprehensive about assisting cider judging yesterday as I am not a cider fan but once Rossa had set me straight I took to it like a duck to orange sauce. My two judges knew there stuff and put up with me. My first attempt to open a bottle was less than successful. I now appreciate the meaning of the word gusher :o :D
Shanna
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Our two cider judges remarked that a lot of the ciders appeared to be made from the same base juice as they were able to discern the same flavours from many of the entries.
The judges have an awesome palate and appreciation of juice. I am impressed!
Of course a lot of individuals entered natural ciders from the same juice ( fermented AJ and not Lidl Turbo mix ) because of John's massive GB last Autumn.
When I get the score sheets back and done the assesment then I will publish more info.
The judges are correct about individual entries as well: My 6 entries were derived from 2 base ciders:
1. A muntons kit I made in the Autumn
2. Ciderheads Black Dabinnette juice.
These were used in "Creative" ways to produce my entries
I believe this practice of adding fruits/blending/back sweetning is not unheard in the commercial cider world ( and I don't just mean B&M )
QuoteOne of the ciders was derived from John Ciderhead's group buy, but fermented with old US-05 trub from a pale ale. The judges weren't impressed and gave it 13. In fairness it smelled brutal, but tasted ok.
Hi Tube,
I am not a cider fan and would not claim to have any particular insight on what makes a good cider. However I tasted this particular entry and unfortunately have to say that it tasted pretty bad. If I was making a guess I would say that it was infected with some kind of wild yeast. It was extremely bitter almost to the point of being vinegary and smelt off to boot ;-(
Shanna
QuoteOne of the ciders was derived from John Ciderhead's group buy, but fermented with old US-05 trub from a pale ale. The judges weren't impressed and gave it 13. In fairness it smelled brutal, but tasted ok.
Deadman gave him the recipe it was fine [smiley=cheesy.gif]
Fook you wouldn't want to be sensitive around here I promise no more slagging about that, as when I heard you had done it I had read somewhere about using beer yeast for apple juice and was curious, but on top of unwashed us05 ya Doirty bastird
Davy, our cider judge said to me that was like throwing a naked 18 year old virgin on top of a 60 year old man who hadn't washed in a month ;D
Oh no he didn't >:(
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Davy, our cider judge said to me that was like throwing a naked 18 year old virgin on top of a 60 year old man who hadn't washed in a month ;D
Is that actually true? I fookin doubt it.
Oh yes he did!!
Actually i suggested a virgin in old sweaty socks and he suggested the old man.
It was the only one he spat out ;D
Hi Tube,
All messin aside I am no judge of cider so I have no doubt you will be back in the future. Comments were written in good faith and meant to be an honest constructive opinion. May be this particular effort needed more time to condition? I wonder did you taste other samples from this batch and whether they had the same taste and aroma. In the interests of fairness I would like to sample some of it to see if this was just a bad bottle or one that had a bad seal.
Being a medal winner on Saturday I would hope would offset the slagging/dissappointment of this particular score.
Shanna
QuoteOh no he didn't >:(
QuoteQuote
Davy, our cider judge said to me that was like throwing a naked 18 year old virgin on top of a 60 year old man who hadn't washed in a month ;D
Is that actually true? I fookin doubt it.
Davy said that when we go to his place for a tour that he will sort us out with some daycent cider yeast.
He also said that Dabinett is far too bitter to be used in a daycent cider in the ratios that we used it. He recommend 40% *max* of the juice should be Dabinett.
BTW lads, including you in this too Shanna, that particular batch will be back in 2014 and I can guarantee you it will get a medal second time out.
It's the modern commercial markets that produce blends chasing the mass market, blends will win competitions, ask Will, single varietal are very much in vogue
http://www.ciderworkshop.com/styling.html
Ours is 90% dabinette, 10% Bramley and for a base is perfect.
I am am still pissing myself about Gandis sandle
Quote from: Ciderhead on March 03, 2013, 01:25:35 PM
This is only my second year making cider and I bow to Wills XX years experience who I see on another post was very gracious about his medal. A lot more competiton for the 2 of us next year Will ;)
Am just pasturising a hacked kit at the mo for the Cider Ireland comp.
I am enter two ciders a kit and a juice based one ( different to the March one! )
Who else is entering the Cider Ireland/Slow Food comp?