View allAll Photos Tagged cider
The Cider house is in an old stone outbuilding of a County farmhouse. I couldn't even get in the door without taking out my camera for a picture. ;-)
A test shot I did of a Kopparberg Cider bottle while I was setting up to shoot my reeling photo a few days ago - cheers!
Part of my bottles (Set)
© Jon Downs 2010 All Rights Reserved.
Back in late October, I started three gallons of fresh apple cider from Noquochoke Orchards in Westport, MA in the fermenter. Now, nearly 6 months later, I have a case and a half of 12 oz. bottles of very drinkable, dry sparkling hard cider. Shot this glass of it tonight (and drank it while processing the shots.)
Nikon D7000 w/Nikkor ƒ/1.8 50mm prime. One SB-700 in 43" octabox camera right, behind and above subject, 50mm zoom, 1/2 power. Second SB-700 from the same direction, 1/10 power, 120mm zoom, through 1/4" speed grid aimed just at the glass and foreground apple. White card (with all but a 6" vertical strip blocked by a black card) camera left to add some highlight to the glass.
Color finishing, slight crop, and a bit of sharpening and detail added in Aperture.
For the brewers out there:
Initial ferment:
3 US gallons of UV pasteurized sweet cider
10 oz. turbinado sugar
10 oz. grade A dark amber Vermont maple syrup
1 package Safale US-05 ale yeast (Fermentis)
1 1/2 tsp. yeast nutrient
When bottling:
2 tbl. vodka
2 cinnamon sticks, crushed
2 cloves
1/2 tsp. cardamom seed
2.2 oz. dextrose
I combined the sugar, syrup, and cider in my brew kettle and heated it slowly to 165°F, then held it there for 20 minutes. I probably didn't need to hold, as the cider was already pasteurized, but it did get the sugar dissolved more easily. Cooled in an ice bath to 70°F, transferred to my primary fermenter, added the yeast nutrient, and pitched the yeast directly. OG was 1.059.
Took 3 weeks in the primary with almost unnoticeable bubbling in the airlock. Racked to secondary at this point. At the same time as I racked to secondary, I made a spice tincture from the spices and vodka and let that sit in a jar to pull flavor out of the spices.
After 12 weeks in the secondary, the flavors had evened out pretty well. I racked off the trub into my bottling bucket, where I added the well-strained spice tincture and my dextrose. Bottled, capped, and let bottle condition for 4 weeks.
FG was 0.996, so the ABV (excluding whatever the vodka contributed) is about 8.4%.
America's favorite fall treat, especially when they come from the bake shop of the local apple orchard.
Saturday, October 10, 2020
Helene's Hilltop Orchard
Lincoln County, Wisconsin
The Wisconsin Series
Entrance to the Cider Garden at Buckland Abbey, Devon.
Pentax LX
Pentax SMC A 50mm f1.7
Kodak Portra 400
LNER class A3 no. 4472 'Flying Scotsman' stands at Sheffield on 30 September 1973 heading The Cider Express' with a rake of 'Bulmers Cider' Pullman coaches. I believe the train had worked through from Scarborough.
Not the best of captures, but I'd gone to this unlikely location to see a steam locomotive. It was of course Bulmers of Hereford who were custodians of one of the first main line steam locos to break BR's 'steam ban', GWR 'King' class 4-6-0, 'King George V'. The main liner was unfortunately un-photographable, but out in the yard was this Hunslet 0-6-0 Diesel shunter. I'm not sure whether this was purely an 'industrial' build, or whether it was one of BR's displaced class 05s, but it was a rather pleasantly proportioned machine. I wonder what became of it when Bulmers switched to road transport totally.
after a year in the making.
Made just using the yeasts naturally present in the apples from my garden. Second fermentation was done with honey.
these glasses are a batch that has been carbonated using a Drinkmate Omnifizz.
lovely clean, ultra-dry, appley, with pleasant bitterness and a tart finish. No trace of the honey taste that I can detect now. Delicious.
My brother Manus thinks I am a Philistine for adding the CO2 fizz. But it does def taste better with the fizz in it.
The Wurzels - I Am A Cider Drinker
Not much in terms of apples in the trees, but I did grab a bag of utility apples from a local farmers market to juice and ferment into cider.
The trip is not complete without a dozen fresh cider donuts. These are the best I've ever had. They make the cider on site and they are hot and fresh. $7.95 per doxen and the people behind me in line were complaining. They are well worth it to me!
Normandy, France.
Be my friend on Facebook: www.facebook.com/profile.php?id=1057635838 :-)
A LINK TO MY GALLERIES WITH KILKENNY PHOTOGRAPHIC SOCIETY.
www.pbase.com/kilkenny_photo_society/edward_d ullard
all rights reserved.
Do not use this image on websites, blogs or other media without my permission.
© All rights reserved. .