Perry's Cider
'It's still the same as it has been for the last 90 years - to produce the very best Somerset Ciders with 100% apple juice, and with as little intervention from ourselves and nasty ingredients as possible.
We also strive to push the boundaries of craft cider - producing free thinking ciders with depth of flavour using only the simplest and purest of means..........'
Perry's Cider
'It's still the same as it has been for the last 90 years - to produce the very best Somerset Ciders with 100% apple juice, and with as little intervention from ourselves and nasty ingredients as possible.
We also strive to push the boundaries of craft cider - producing free thinking ciders with depth of flavour using only the simplest and purest of means..........'
Perry's Cider
'It's still the same as it has been for the last 90 years - to produce the very best Somerset Ciders with 100% apple juice, and with as little intervention from ourselves and nasty ingredients as possible.
We also strive to push the boundaries of craft cider - producing free thinking ciders with depth of flavour using only the simplest and purest of means..........'
BARREL AGING
Barrel aged cider is cider that has been matured in wooden barrels—typically oak—to develop more complex flavors, aromas, and mouthfeel compared to cider aged in inert vessels like stainless steel or plastic. The barrel aging process imparts subtle woody, vanilla, spice, or even spirit-derived notes (if barrels previously held whiskey or wine), while allowing slow oxygen exposure for further maturation.
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How Barrel Aging Works:
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After fermentation, the cider is transferred into barrels for an extended maturation period that can last from several months to up to two years.
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Barrels may be new, previously used for wine or spirits, or specifically selected to impart particular flavors (e.g., bourbon or whiskey barrels).
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The cider is topped up in the barrel to minimize headspace and reduce the risk of spoilage organisms.
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Barrels allow controlled oxygen exposure, which helps soften tannins and promotes the development of complex flavors through slow chemical changes (oxidation and micro-oxygenation).
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Flavor Effects:
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Barrel aging enriches the cider with woody, toasty, and sometimes smoky characteristics.
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Using barrels previously holding whiskey, bourbon, or wine can introduce additional notes such as vanilla, coconut, caramel, or dried fruit.
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Prolonged barrel maturation allows integration of flavors, balancing acidity, tannins, and residual sweetness for a rounder, more harmonious final product.
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Alternative Approaches:
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Some cider makers use oak chips, staves, or cubes in tanks or carboys, which can speed up wood extraction but lack the oxidative qualities of barrel aging.
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Useful links:
https://www.matthewclark.co.uk/latest-news-blogs/blog/how-is-cider-made/
https://byo.com/mr-wizard/barrel-aged-cider/
https://www.murphyandson.co.uk/oak-aging-in-cidermaking-techniques-flavours-and-advanced-tips/
https://www.chelseagreen.com/2020/honoring-the-cider-making-process/
https://winchesterciderworks.com/the-cider-making-process/
https://www.juliet-apple.organic/everything-you-need-to-know-about-making-cider
http://www.cider.org.uk/part3.htm