In Theory and in Practice

We made 11 tasty, interesting experimental ciders this year.

Not 12 like I had wanted.

Some plans, even though best laid, don’t always turn out.

It's common to hear that cidermaking is not an exact science. In fact, there is plenty of science. In almost every dimension of the craft, from soil chemistry to botany to fermentation, there are formulas, equations, and physical laws that make it seem like it really ought to be an exact science.

When making calculations about growing apples or making cider, there are always missing variables.   Rain, days of sun, temperature and a hundred other factors all mean that the fruit, even from the same tree, is never the same year to year. This impacts the sugar content and the complex flavour compounds that make the apples from each variety unique, just like in wine. Then, once the juice is pressed, the flora of wild yeasts and microbes that ferment the cider is ever changing in their amounts and composition, often having a dramatic impact on cider when tasted at different stages along the way.

With our experimental ciders, we set out to make the most natural representations of the apples and other fruits with little intervention.  In a sense, to stop trying to calculate and let nature take its course.  Our goal with these products is to try new things, have a little fun, and maybe take what we have learned from friends in brewing and wine-making and apply them to cider. Most importantly though, the goal is to make something delicious. Even if we make a cider using the most labour intensive and natural means, if it doesn't taste great then it's not a success.

This year was challenging for several of our ferments and a few didn't turn out as well as hoped.  A good reminder that this style of cidermaking promises higher reward in terms of unique flavours, but is also inherently more risky. Letting go of some control with natural methods can cut both ways.

For those reasons during final tastings we decided to package 11 products instead of the intended 12 for our Cider Club case. Instead, we will be including a mystery bottle from our previous vintages. Some select cases from our first experimental vintage in 2018 are tasting great. We will be launching the 2022 cider club shortly, with details to come next week.

When something doesn’t turn out as planned it's hard not to feel disappointed. However, it is important not to lose sight of all things that went right.  Making cider is simple, in theory. It's in the practice that both the challenges and the joy are found.

See you next time,

Mike