Having not managed to finish working through all 14 crates last weekend, tomorrow sees the processing of the last crate plus any more that have fallen off my own tree to complete the final batch.
This years acquisitions to the equipment list amount to:
– 4 more fermenting bins to cater for the increase in production (mostly a result of the additional apples supplied)
– 2 more buckets for the pulped apples
– 1 newly built press stand (designed and built exclusively for Woodley Sider)
A mammoth session today, started at 9am and finished at around 6.30pm! The reason for this was 27 gallons pulped and pressed, a record for a single batch, and we’ve still a large crate of apples left to do (next week)!
That takes this year’s production to 86 gallons, which should keep the pub (news coming soon on that one) and next year’s beer festivals in stock.
A new brew for this batch is a gallon of apple and honey (known as cyzer apparently) which should be interesting. The cider equivalent of mead.
A result of today’s mammoth pulping and pressing is that both Adam and I are broken now!
Final batch of the year being pulped and pressed this Sunday, looking at around 20 gallons to make judging by the quantity of apples this time round, maybe more! :-S
Gonna be an early start with amount we’ve got to get through.
Huge apple collection made today from Purley-on-Thames – looks like it could be enough to make another 15 gallons – plus got a ‘shed’ load more apples being delivered tomorrow! Batch 6 to be pulped and pressed next weekend.
First lot of boxing/bottling done today too…. (4 fermenting bins worth)
2 bins racked off and should be ready for bottling in a couple of weeks.
Had a little taster of the chilli Sider (nearing the end of fermentation) and Wow……. not the faint hearted that one!
A smaller batch made yesterday, 7 gallons of apple & pear (or Spider as we like to call it) and all done using the new custom made cider press stand (photos to follow soon, and blueprints currently with the patent office). Thinking about getting some decal for it too, just need to decide what though!
So with that 7 gallons we’ve hit a new record for a season, with a total of 59 gallons produced (or in production) and still the prospect of another batch to come (had indications that some more apples may be coming our way!)
Woodley Sider is now on Twitter (@woodleysider) so hopefully posts on this site will appear as links in both Facebook and Twitter.
Please like/follow Woodley Sider on both social networking sites to spread the word, using the little ‘Follow Me’ applet on the right hand side ——>>>>>>
Batch 4 pulped, pressed and ready for yeast addition tomorrow!
15 gallons done this time round…
6 gallons of plain and simple apple Sider.
6 gallons of, what we’re going to call Strudel Sider (with 1kg of dark brown sugar, 500g of juicy sultanas and some cinnamon sticks added) – should make for an interesting one!
2 gallons of pear Sider (hopefully we’ll have better luck this year with the Perry making)
1 gallon of chilli Sider (will it/won’t it work, we’ll have to wait and see)
All in all a productive day yesterday. Huge thanks to Adam and James for their help.
Batch 3 pulped and pressed yesterday.
New flavour for this year is Apple and grape, or grapple as we like to call it! 5 gallons of that, coming at around 7.5%
Another batch of fruity Sider done as well, 6 gallons worth.
3 gallons of standard Apple Sider done too, making up the 14 gallons of batch 3.
After a gathering of thoughts/ideas from the team (you know who you are!) this year marks the beginning of a better marketing approach – it’s going to take time, but we’ll get there…. starting with a new logo!
Although the website address will remain the same, don’t want to over complicate things, starting from this year all new production will be under the ‘Woodley Sider House’ label.
And to celebrate (errr…. not so much a celebration but you get the idea) below is that new logo:
Another 10 gallons pressed today, bringing the total up to 23 gallons so far this year!
Some more experimentation lined up in a week or two with the next batch, watch this space….