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..........'
CIDER APPLES
Cider apples are a distinct category of apples grown specifically for the production of cider, not for eating or cooking. They are characterized by higher levels of tannins, acidity, and sugar, which together create the structure, complexity, and robust flavors required for quality cider.
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Key distinguishing features of cider apples:
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High tannin content: This gives cider its astringency and bitterness, contributing depth to the drink. These tannins are usually absent or much lower in eating apples.
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Elevated sugar levels: Higher sugars promote more vigorous fermentation and higher alcohol content in the finished cider.
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Acidity: Moderate to high acidity provides freshness and balances the tannins and sweetness
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Unpalatable for eating: Most cider apples taste bitter or dry and are not enjoyable raw, as their flavor is best after fermentation.
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Classification:
Cider apples are typically grouped into four types based on their acid and tannin levels:
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Bittersweet: High tannin, low acid, provides body and structure.
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Bittersharp: High tannin, high acid, gives a pronounced sharp and bitter character.
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Sharp: High acid, low tannin, adds brightness and tang.
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Sweet: Low acid, low tannin, mainly provide fermentable sugars
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Traditionally, a good cider is made by blending different types of cider apples to achieve a balance of sugar, acidity, and tannin.
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In summary, cider apples are specialized varieties with higher tannins and sugar, grown to impart unique flavor, complexity, and character to cider—attributes that dessert or cooking apples lack.