Oszalałem ...

[Renegat]

Tak przy okazji: mam kawałeczek tekstu jak się robi prawdziwy cydr, lecz jest w języku "language" a mnie - jako znanemu leniwcowi - nie chce się tego tłumaczyć.
Zamieszczać?

Slainté!
Rene

[burar]

Dawaj - receptur nigdy nie za wiele, tym bardziej że jabłuszek obfitość

[Renegat]

Fáilte!

Chciałeś, to masz... Pamiętajcie jednak, że produkcję trzeba zgłosić (i opłacić podatek) w urzędzie cła i akcyzy Jej Królewskiej Mości. Formularz do pobrania na stronie HMC&E (link poniżej) , chyba, że robicie mniej niż 1500 galonów rocznie.

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WHAT IS REAL CIDER

Basically REAL cider is NATURAL cider - the fermented juice of the apple, with nothing added and nothing taken away.
Originally all cider fitted that description, but today about 90% of cider is artificially carbonated, pasteurised,
served under gas pressure and is known as keg. Most of today's keg cider is made from apple concentrate rather than real apples, some of which can be imported from almost anywhere.
Keg cider is usually filtered and may also contain any of a long list of additives and colourings as defined permissible under Section 162 produced by HM Customs & Excise Department (see forward).

HOW TO MAKE REAL CIDER

* The apples are washed and checked for rot or mould. Apple which are rotting should be discarded.
* The apples are crushed in a machine called a scratter which chops them up into small pieces. They are now called pulp.
* The pulp is placed in layers on a press and then the juice is extracted.
* If a traditional screw or hydraulic press is used the pulp is wrapped in fine mesh cloths, like parcels, and about eight of these are used to make one pressing - called a cheese.
* The natural yeasts in the apples start the fermentation and several months later you have cider.
* The cider at this stage is dry, and a permitted sweetener is usually added to give a medium or sweet cider. Sometimes fresh apple juice is added instead of a sweetner.

Originally the pulp was pressed through layers of straw, rather than fine mesh cloths, and there are still some producers who do this.
In Herefordshire it was the tradition to use horsehair, but there are no known producers who still do this in Herefordshire.
The apples which are used in certain parts of the country are cider apples, which are grown specifically for the purpose of making cider. Cider apples are generically identified as bittersweets and bittersharps.

Producing or making cider this takes place from late August to early in the New Year and depending on ambient temperatures, fermentation can take until the following spring.

In the Eastern Counties - Sussex up to Norfolk (& including Kent) – the tradition for cider is to use a mixture of
eating and cooking apples, although a number of producers in Norfolk are now growing cider apples as well.


Some producers kill off the natural yeast and add their own, often a champagne yeast, to try and get more consistency.
A number of the larger producers will add sugar at the fermentation stage, enabling the cider to reach 12-14%abv, and
then it is diluted down before it is sold (the legal limit for cider is 8.5%abv).


With most ciders the greater the variety of apples used, the better as they all have different characteristics.
In recent years a number of Producers have starting making cider and perry from single varieties of fruit, these produce an interesting & sometimes surprising result from a tasting point of view.

DUTY
There is a flat rate of duty on cider up to 7.4%abv;
You pay on the quantity made.
A higher rate is paid for ciders between 7.4 and 8.5%abv.
A duty exempt limit of 70 hectolitres per year (about 1500 gallons) helps the very small, local producers.
Duty is controlled by HM Customs & Excise and it should be noted that a new Notice 162 came out in March 2002,
this can be obtained by contacting http://www.hmce.gov.uk/forms/notices/162.htm

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Slainté!
Rene