Combe Raider
Cidre Nouveau
Mulled Cider
Yellowleg
Yarlington
MXD
Ciderniks’ ciders are made with pure apple juice with nothing else added apart from a special yeast to ensure a reliable fermentation of the juice, especially when the weather turns colder. So our ciders do not contain sulphites, additional sugar, sucralose, saccharrine or any of the other chemicals and agents that you may find elsewhere. The strength of the ciders produced is, therefore, dependent on the percentage of sugars in the pressed apples.
Wherever possible, apples are sourced locally. The mixture of apples used will produce a distinctive taste each year. Most juice will be allowed to finish fermentation. This tends to produce a drier cider – those who prefer a sweeter taste may wish to try adding a small amount of sugar before drinking.
The current ciders available include:
Combe Raider, ABV 6%, is made from a mixture of apple varieties, which are gathered locally. It is a light, dry cider.
Cidre Nouveau, ABV 6%, is made from a mixture of apple varieties, which are gathered locally. This year's Cidre Nouveau was pressed in September 2009 and thanks to the warm autumn became available in November 2009. As the Cidre Nouweau matures, it will grow into Combe Raider.
Mulled Cider, ABV 6% before heating! Our Mulled Cider is a mix of cider, sugar and spices and should be served piping hot. Some may wish to sweeten it further to taste. Chase away
those winter sniffs and snuffles.
New ciders for 2010 will include:
No name yet (feel free to suggest a name!)- a mixture of Dabinett, Michelin and Bramley apples. This had a starting SG of 1056 indicating a likely alcohol level of 7%-7.2%. This will be available from Spring 2010 as draught and in bottles.
Vat 3 (remember Vat 69? - it's nothing like that!)- Vat 3 is made from a mixture of cider apples and dessert apples. The initial SG of 1054 indicates a potential alcohol level of around 6.9%-7%. Again, this will be available from Spring 2010 as draught and in bottles.
More details on the 2010 ciders will be available as fermentation continues. Keep watching this space!
Past ciders, which may well make a comeback in future years, include:
Yellowleg, ABV 6%, a dry refreshing cider, with a hint of citric, made from a mixture of apples sourced in Inkpen. The name is derived from the old nickname for the Inkpen clayworkers and reflects the colour of the workers' legs after a day's work in the clay pits, rather than anything else more sinister!
Yarlington, ABV 7%, is made from a single variety cider apple, Yarlington Mill, and was made in 2005 from apples sourced from a certified organic orchard near Leominster. Yarlington has a surprisingly dark colour and a distinctive taste – you’ll either love it or hate it, but the long maturation has produced a medium cider with a soft taste.
MXD, ABV 6.5%, is a medium dry cider, a blend of Yellowleg and Yarlington which keeps some of the distinctive taste of Yarlington, but is a little drier.
“The UK produces five million hectolitres of cider per year”
“The UK has the highest per capita consumption of cider in the world”
“In the US, the term cider refers to non-alcoholic apple juice. Hard cider denotes the fermented version”
“The UK has the highest per capita consumption of cider in the world”
“In the US, the term cider refers to non-alcoholic apple juice. Hard cider denotes the fermented version”
© Ciderniks 2008-10. Created by Parisa