Press Release 03/07

There is a surge in popularity for cider at present and its appeal is widening, aided by effective marketing campaigns.

Most UK cider production is in the West and according to CALU Horticulture Advisor, Chris Creed, cider apples are a crop that could do well in many parts of Wales.

To make cider it is usual to use a blend of specialist cider apple varieties -although single variety cider is available. The main commercial varieties are Dabinett and Michelin. Ordinary eating and cooking apples can be used, but to make a good cider at least 25% of the juice should be from cider varieties which have higher concentrations of tannins.

Chris Creed says, “there are hundreds of local cider varieties. Many farms made cider in the past and you can still find old cider and perry orchards. These orchards may be good enough to propagate from and it may also be possible to beg or buy surplus fruit to help get started while your own trees are developing. When a good local tree has been located, it could be budded or grafted to propagate sufficient trees for a new orchard.”

Making cider involves two processes. First, the apples are scratted which means minced up. Then they are pressed to extract the juice. At this point cider and apple juice are the same. Juice is pasteurised whereas cider is allowed to ferment - usually in used spirit barrels - until fermenting stops. This produces traditional still cider. The wild yeast on the fruit will ferment naturally, nothing has to be added.

Simple or more elaborate equipment is available both to scrat and press. This can be improvised, but on a larger scale good equipment saves time and can give a better product.

Farm gate prices for cider are £1.00 - £ 2.00 per litre. Commercial makers pay about £80 tonne for fruit delivered to Hereford but only when they are short of their own fruit. Chris Creed says, “prices for cider are probably at the higher end in Wales especially if marketed well, for example with Open Days and other promotions. The message is to produce a quality product and involve the public in the making of it.”

Technical leaflets on cider making and top fruit production can be downloaded from CALU’s website – www.calu.bangor.ac.uk