While those first few batches were left un-fruited, I thought something with a nice berry kick would be great for an upcoming neighborhood Christmas party I was voluntold to make cider for. As a homebrewer with a wife who doesn’t much like beer, I jotted down some impressions in preparation for trying to build something of similar quality myself.Īfter a couple experimental batches, I felt like I was getting close to our desired goal, which was confirmed by how quickly those kegs blew. Laura was particularly fond of Cloudy Apple from Mac’s Craft Beer Bar in downtown Nelson, a 4.3% ABV cider that was moderately dry with a pleasant tartness and assertive apple flavor.
#Nottingham yeast for berry cider full#
In general, the Kiwi ciders we tasted tended to be perceptibly sweeter and more full flavored than American ciders, though not cloying at all, just not nearly as wine-like as some of the dry craft ciders available in the states. I can’t recall a single brewery or pub we went to that didn’t have at least 1 hard cider on tap, in fact most had multiple options to choose from. As we toured the Wellington and Nelson areas, we made a bunch of brewery stops where it became very clear their hard cider game was a lot stronger than what we’re used to, a thrilling discovery for my wife who isn’t a big fan of beer. Each batch taking maybe 10 minutes to “brew” and costing around $30, I view hard cider as a fun and relatively safe ground for experimentation.īack in March, my wife, Laura, and I had the pleasure of visiting New Zealand where I was a guest speaker at their annual homebrewers conference. Using cheap store-bought apple juice, I’ve made numerous variations of hard cider– dry, sweet, dry hopped, fruited, and acidified.
Since realizing how simple hard cider is to make nearly 5 years ago, I tend to keep a keg on tap most of the time, especially since my wife actually drinks it.
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