Why Cider Apples?

Browns Apple

It all begins with the fruit.

Winemakers grow specific grapes to make their wine. They don’t use table (eating) grapes, and they don’t use fruit concentrates.

Cider apples have the same properties as wine grapes. They are high in tannins and low in acid.

The vast majority of cider in Australia is made from supermarket reject eating apples or from imported fruit concentrate. This is a cheap source of fruit that has no tannins and is high in acid. This is the exact opposite of what is needed to produce a cider.

The only way to make this fermented juice drinkable is to sweeten it. This is made by adding apple juice, plus perhaps fruit cordial flavourings.

Cider apples produce a natural full ferment that is fully flavoured, and that does not need added sugar or flavouring. Simple and Natural.