Comments on: Apple of My Eye: Hard Cider Roundup

By: fella

fella — Tue, 06 Sep 2011 13:32:09 +0000

any one made a peach cider?

By: Mary

Mary — Tue, 11 May 2010 18:08:04 +0000

I’m jealous that you still have a bottle. I am going on a hunt for it this weekend since it’s not a common brand where I’m from.

I think the yeast might be why my husband loved it so much as he tends to favor Trappist beers. I’ll be curious to see what you think of it!

By: amm002

amm002 — Mon, 10 May 2010 16:12:10 +0000

Thanks Mary, I have a bottle of The Saint but haven’t tried it yet. I think it’s interesting they fermented with a Trappist yeast strain, curious how that comes through in the finished product.

By: Mary

Mary — Mon, 10 May 2010 16:02:14 +0000

I realize this comment is quite late, but found your blog while searching for a Crispin The Saint clone recipe.

Must say that I second the recommendation above to homebrew a cider if you like them. So much better than most of what is available commercially.

I’d also recommend buying a bottle of Crispin Artisinal Reserve The Saint (red label). My husband is generally not a cider fan, but he couldn’t stop raving about this (which is why I’m looking for a clone recipe!)

When we were in Ireland, by far the most common cider at pubs was Bulmers, which is available in the US as Magners (though tastes slightly different).

By: July 8 Morning Roundup Part II « The Heavy Table

July 8 Morning Roundup Part II « The Heavy Table — Thu, 29 Oct 2009 15:26:07 +0000

[...] (either the story’s charm or its downfall), more insight into the Rustica move from Rick, a hard cider roundup from The Captain’s Chair, a nice blurb on Northeast gourmet olive oil / vinegar / pasta shop [...]

By: Crispin Cider Dinner at The Happy Gnome « The Captain's Chair

Crispin Cider Dinner at The Happy Gnome « The Captain's Chair — Wed, 22 Jul 2009 04:44:28 +0000

[...] No worries, my friends. I’m first and foremost a craft beer guy. But after tonight’s dinner hosted by Crispin Cider at The Happy Gnome, I may be making a bit more room for the cider category. [...]

By: Jason

Jason — Wed, 15 Jul 2009 12:58:35 +0000

I’d try homebrewing with a good blend of apples, (i spent three seasons with good apples, but bad cider apples making a brew that needed to be mulled). The book Cider, by Annie Proulx and Lew Nichols has tonnes of information, but still easy to read, and not add anything but a cider yeast. Dry, champagne like, and if too dry, can add a splash of fresh cider when serve for those who want a “strongbow” like flavor. Any midwest commercial brewers? I’d like to try some local apples local brewers. Jason

By: amm002

amm002 — Thu, 09 Jul 2009 19:33:53 +0000

Great info, thanks for the recipe! I may give this a shot at some point. Would be a fun experiment.

By: forbiddendonut

forbiddendonut — Thu, 09 Jul 2009 19:24:02 +0000

You really should make your own cider, it’s incredibly easy. I use 6 gallons of flash pasteurized organic apple juice (unfiltered). You can buy it at Trader Joe’s for less than most other places. Then, add a pound of honey to amp up the fermentables, some yeast nutrient, and two packs of WY4766 (or any wine yeast will work too) and ferment away. I leave it in primary for about 3 weeks, then secondary for as long as you can stand (at least 6-8 weeks). To prime it, I just use a can of organic frozen apple juice concentrate.

After it’s carbonated, it’s drinkable. After it’s bottle aged 2-3 months, it starts developing some really complex flavors and funk like a saison. My last batch was around 11%, and the longer you leave it in secondary the less fusels you’ll have, so it’s really smooth and dry.

I generally prefer French ciders, but Sammy Smith’s Organic Cider and Crispin Brut are the best commercial versions readily available around here IMHO.

By: nostawetan

nostawetan — Wed, 08 Jul 2009 17:28:58 +0000

I had Samuel Smith’s version in London and it was pretty good. Other than Magner’s I couldn’t tell you what I thought, so I need to try a few more of these.