Prepping For Ciderrrr…

“Whoever thinks that “any apple is good enough for cider” had better not engage in the business. He probably would not know a good article of cider if by any accident he should taste one.” – J.M. Trowbridge

I believe the year 1890 is when J.M. Trowbridge came out with The Cider Makers’ Handbook, from what I understand anyways. None of us were there so, have to rely on written documents of which I do have a PDF version of the original pics of the copy.

Many cider books have been inspiring cider makers all over the world to be ‘Cider Purists’. Which is ok in my book, where else are you going to try the best of the best cider.

I have to admit, I’ve had some cider that just plain wasn’t consumable, unless you were the one that conjoured it up in the first place. There is a definate art to making a great cider. It makes me think of the Japanese Samurai.

Few folks in the world can actually be ‘one’ within their craft. Like the Samurai, cider makers spend a lifetime perfecting the trade. They might goff at the notion of using windfall apples, or even using bins full of mis-matched seconds that comprise of differant varieties in a haphazard quantity.

It’s been a few years now since I’ve planted apple trees that are ‘cider specific’. Apples to which it is very difficult to eat no matter how tough your palate is. Apples like Porters Perfection, Harrison, Yarlington Mill, and numerous others make up a large area in my orchard.

The time has come to begin to seek out my talent making true craft cider. Will I make the grade of a Cider Purist? Mmmm, not real sure about that. One thing is for sure though, is that I truly can appreciate those that are purists, perfecting the craft. Like J.M. Trowbridge said, ” He probably would not know a good article of cider if by any accident he should taste one.”

Reine de Pomme ‘Queen of Apples’

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