pat_00
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I've searched and read a lot on here about cider, but I'm looking for some more specific info. Sorry if I'm asking a common question.
I had an amazing cider in tassie last year (wilmot hills). Website says is made out of 'traditional cider apple' varieties: Yarlington Mill, Improved Foxwhelp, Bulmer's Norman, Sweet Coppin.
I imagine these apples are not easy to come by?
I'm planning to try and replicate this style of cider. The flavours were so complex compared to everything else I've had. It had an almost savoury edge to it, really dry but not too acidic. It was very lightly carbed, almost flat.
Does anyone have any tips?
I had an amazing cider in tassie last year (wilmot hills). Website says is made out of 'traditional cider apple' varieties: Yarlington Mill, Improved Foxwhelp, Bulmer's Norman, Sweet Coppin.
I imagine these apples are not easy to come by?
I'm planning to try and replicate this style of cider. The flavours were so complex compared to everything else I've had. It had an almost savoury edge to it, really dry but not too acidic. It was very lightly carbed, almost flat.
Does anyone have any tips?