On eBay

This stained glass artwork by Alpamys Kenbayev is in the Almaly Metro station in Kazakhstan It depicts an apple tree Almaty is called the city of apples Almaty originates from the Kazakh word "alma" -apple The wild apple species Malus sieversii is native to the region. #apples #stainedglass #Almaty

Thank you. Have you seen others?

A small but important piece of memorabilia. I have a first day cover letter and mugs but this is the first poster of the ‘73 Hereford Cider festival I have found. In great condition thankfully. #cider #history #Hereford

Yes. Interesting debate. At least it’s stimulated discussion which I find is often missing around real versus commercial. And for better or worse AI ‘slop’ is going to be the new norm in advertising as well as many fields. I wondered about that before posting. Let’s hope it improves

Yes and no! It’s been comment provoking at least, may the old adage even bad news is good publicity!

Real versus Commercial cider Copied from my fellow cider maker Tim Whale of Tutts Clump Cider It is an excellent summary of the differences Sadly the latter tends to copy the image of the former for advertising. There are a lot of small cider maker making a range of ciders for you to enjoy. #cider

Yarlington Mill cider apples being washed and processed. Lovely dark juice after scratting and pressing. pH 4.2 and SG 1.042. Not bad considering the summer. It was great this year to be working in our new poundhouse as it rained all day. #cider #apples #poundhouse

Top view of an open fermentation barrel with cooling snake snake.

I believe in cool fermentation to preserve the volatile aromas of apple. Before having a cooled room I used these cooling snakes that circulated chilled water. They were effective esp when using a cultured yeast such as AWRI 350 which tended to heat up the vigorous ferment. #cider #fermentation

Bringing in the Yarlington Mill apples We grown the trees as standards so we can graze sheep and are harvest driven This season is late About one third have fallen now the rest dropped by hand The SG is 1.045 and the pH high at 4.2 so will add some Royal Wilding to lower it to 3.5 #cider #apples

Two baskets of fruit. Apples and pears collected from the orchard.

Collecting in the last of the perry pears now, these are 'Alex' and the last of the apples in front. These are Yarlington Mill. They have built up good sugars and aromas with extra tree time in the autumn which has been good after the dismal summer #cider #perry #apples #pears #YarlingtonMill

Landfall in Bay of Plenty at 3pm

Bracing for the storm ex tropical cyclone Viaunu is barrelling down on NZ There are power outages and flooding in the North The Wairarapa is ok at present but heavy rain and winds expected tonight The orchard should be fine. The last apples & perry pears to be picked up after 🤪 #wairarapa #Cyclone

Tasting Kingston Black for ripeness.

I have posted a few articles on scientific methods in cider making Science is useful but cider making is an art & tasting through the various stages is required to build up a mental library of your apples and cider flavours when it’s good & also when it’s bad #cider #apples #pears #perry #tasting

There are no paintings of the Yarlington Mill cider apple in the classic pomonas like The Herefordshire Pomona by Hogg & Bull 1876 because the apple was not discovered till 1898 There is a painting of it however in the new Bulmer’s Pomona of 1987 Painting by Caroline Todhunter #cider #apple #Bulmer

Shropshire sheep in cider apple orchard.

Knowing your apples and where and how they grow is important for cider making. At TeePee Cider we grow all our own fruit so as to control as many factors we can. We grow our cider apples and perry pears as standards and maintain a grass sward on which we run Shropshire sheep #cider #orchard #sheep

Yesterday was rather special and spectacular. There was a hot air ascent by 8 balloons from Molewood orchard. We didn’t quite make it there in time so the first photo was curtesy of Molewood. But they flew up the valley over TeePee Cider and beyond. 😊 #cider #hotairballoons #orchard

Yesterday was the Molewood apple festival Such a family affair with horse and trap rides face painting for the children Food trucks BBQ and coffee carts TeePee Cider and Elemental cider stalls Catalyst fruit wine stall and new this year a Vodka producer (made from NZ milk #cider #festival #Wairarapa

No better indicator that autumn has arrived than trees. The oaks around Beau Vista orchard are turning yellow and red. Glorious autumnal colours in the weak sunlight. The harvest is nearing an end, the Yarlington Mill apples have started to fall and have reached an SG of 1.048 #cider #autumn

Hope to see you all at the Molewood Apple festival tomorrow in Greytown Wairarapa this Easter. The weather will be perfect. Teepee Cider has a stall. #cider #festival

In bottle pressure measuring.

Great device to measure in bottle pressure whilst making sparkling cider by method traditional Inside the champagne bottle, the cider undergoes secondary fermentation stored in our cellar at 13°C, and usually takes 8 weeks to reach full pressure of 5 bar After that the yeast autolyses #cider #yeast

Bag of oak ‘chips’.

Oaked cider is traditional. It was fermented in oak barrels, but each year the amount of oak tannins that diffuse out decreases. This can be increased again by charring the inside of the barrel. Recently oak chip have been made available much more controlled we use them to good effect #cider #oak

750cL champagne bottles of perry.

Another batch of TeePee Cider's perry hits the market! We are harvest driven. This is a 2022 vintage of perry pears from our nursery orchard. (now a few years older!). It's been sur lees for four years, recently riddled and disgorged. Now
'dressed' with labels and foils. #perry

However in summer high pressure days are often hot and temperature plays a larger role in outgassing So wine makers use high pressure winter days Cold liquids hold gas much more than warm liquid which is why many include myself chill the bottle to 4C before disgorging and so can disgorge year round

It has a small effect compared to temperature. I made a longer post on LinkedIn mentioning that. Sadly the limit on X and Bluesky makes that difficult. I will post a reply on my thread.

Wisdom has it you should disgorge sparkling wine when the barometer is high Why? This reduces the differential between the wine which is at 5 bars of pressure and atmospheric pressure when the cap the lees and ice plug have gone. 
This suppresses the out-gassing and foaming. #disgorging #cider

Roto-jolly in action

A batch of the new 375cL champagne bottles of Kingston Black cider being riddled and disgorged We use a single cage Italian Roto-Jolly shipped to us 20+ years ago It’s given excellent service Based on the French Gyropalette

#rotojolly #cider #methodtraditional #riddling #disgorging #gyropalette

Couldn’t resist posting this meme by Dr Hislop as I’m a doctor too and cider maker He is a graduate in medicine from McGill Uni, with both an MD, and a PhD degree with published papers He is clinical instructor at the Uni of British Columbia. #science #medicine #phamacology #toxicology #conspiracy

The first image of a coiffe. Paul Cézanne, “Pommes, bouteille et chaise “1905

The origin of the neck foil or coiffe on champagne bottles was initially to hide underfilled bottles Back when disgorgement and dosage were carried out by hand, each bottle would be filled slightly differently which lead to requests that the bottles be "dressed" to hide this. #coiffe #champagne