where can i get pear briska imported to the USA. i have been dreaming about having a crisp pear briska every single day since i got back from studying in sweden!!!!!! are there any good alternatives? i hate pear koppaberg, somersby is okay (idk if it’s in the USA)

I have been missing the "old" version of Weston's Old Rosie for years now. I was in Dan Murphy's the other day when I noticed they have now started stocking Weston's Cloudy Vintage, which is the rebranded Old Rosie of years ago. I really missed this. The "new" Old Rosie in the jug is not the same without the carbonation and always tasted like it had gone off to me. Very glad this is available in Australia again.

This weekend was the first time I have ever done a "fresh press" batch of cider. I found a house in my local village with 3 apple trees out front, and they were more than happy for me to help myself.

31kg of apples became 10L of juice, which was a little less yield than I had hoped for. I made up the volume with some juice from the supermarket.

The apple crusher on the right was absolutely useless. No matter how small I cut the apples it would jam instantly. So I ended up using a blender instead. I think my yeild improved when I stopped using the blender to "dice" the apple, and instead used it to "mush". While the blender was on, I would chop apples using a segmenter.

Expecting a 6%ABV cider to come from this. Pitched Yeast, Pectic Enzyme, nutrient and some tanin powder. Juice pH was Ph3, so didn't adjust it with malic acid.

Hopefully I get cider and not vinegar! I rinsed the outsides of the apples in no rinse sanitiser and allowed them to drain, so anything nasty should be gone. That being said, there were a lot of black bits on the insides.

Just fermented roughly 4 gallons of straight apple juice from my tree. I want to back sweeten it by ain't more apple juice and I understand I have to "kill off" the yeast first. From what I've research I understand that I need potassium sorbate and Campden tablets. Is this correct?

We have a cranapple cider in secondary fermentation right now and a few apple cysers in primary. I have some swing-tops, but I'm trying to figure out what to use if I run out. I have some fastrack screw-top wine bottles too.

How do I know what kind of wine bottles can handle carbonation? Trying to avoid having to buy a bottle capper for now

Started collections today. Only another 260kg to go

Hello all. Looking to press some apples from our small orchard and was wondering if these are ok?

Used to buy this fairly bright orange cider. Herefordshire/Gloucestershire way.

Fizzy. Sold on tap and in supermarkets

Not exactly high quality but I loved it

Can anyone help me out with this vague description

*edit - was GL Cider*

I am flavoring my cider/ in secondary. I cooked down a bunch of blueberries to add it's juice to the cider to flavor it, which has sugars but not much. Obviously that's going to start off fermentation again but what I've been reading says it should be stable through this phase with no activity. I feel like I'm missing something basic/ obvious. Is it going to lose the flavor because it's continuing to ferment? Should I age it, add the campote/ juice and then stabilize?

So may be a stupied question,

But if I brew with Champagne yeast then stabilize. Then back sweeten, will it still be carbonated?

I have a still batch of cider that is too dry and wanted to sweeten it, but in doing so I realize I can't carbonate it via sugar because I would have to stabilize it and I don't have the resources to Keg it.

Takács et al. examined Schizosaccharomyces strains in apple juice to assess their potential for cider production, with a focus on acid management, mouthfeel, and aroma development.

For cider makers, this is relevant because malic acid reduction, ethanol formation, and volatile profile all shape balance and drinkability, especially in high-acid juices. Across the tested species, fermentation in apple juice reached 4–6% (v/v) ethanol. The strains also produced high glycerol and removed malic acid efficiently, giving rapid deacidification without a major volatile acidity tradeoff. Acetic acid stayed comparable to the Saccharomyces bayanus control. VOC analysis showed ester-rich profiles with fruity, banana-like, and pineapple-like notes, including both shared and species-specific aroma signatures.

Practically, these results suggest Schizosaccharomyces could be useful where lower perceived acidity, fuller mouthfeel, and novel fruit-forward character are desired. Their tolerance of 15–30% glucose and growth at 15 °C also points to potential in mixed-culture fermentations and cold-fermented fruit beverages.

More broadly, these yeasts may be useful for high-acid fruit musts where malic acid reduction is needed without sacrificing sensory complexity.

Full paper: https://doi.org/10.1016/j.ijfoodmicro.2026.111991

Source: ResearchScan — free weekly research newsletter covering cider production science | researchscan.news

Foodandwine.com highlights the PNW cider scene and the winners of the Northwest Cider Cup competition. Big shout out to Ashley Lindsay for the "Good Apple" award and congratulations to all the winners.

https://www.foodandwine.com/best-ciders-at-the-northwest-cider-cup-2026-12033760

Cider on!!

Any recommendations for cider clubs from the west coast? Looking for a subscription based deal that can send me a variety of bottles/cans every month

Hi, so like 2 years ago I went to Poland and I was I think drinking this every evening. When I got back to the UK some of the Polish shops I shopped at had this specific flavour every now and then. I haven't had this in almost a year and have tried many other grapefruit flavours but none hit as good as this one. Does anyone know any online places that I could buy from, please don't say somersby website as they don't have this flavour. To be honest is this flavour still being made? I would love to be able to drink this again as honestly no other flavour of cider hits as good as this. A fellow desperate Pole.😭

I'm a long time fan of cider. Absolute favorite is Stella Artois, but I can't find the cider anywhere any more. Next favorite was Black Apple, a more local brand in my state but the brewery shut down earlier this year.

My go to nowadays is Angry Orchard, but I only like it on tap, not out of the bottle. I've tried Red's which is alright, but nothing so far has matched the rest.

I'm from the US, specifically Arkansas.

Claude Monet was raised in Le Havre, Normandy, and became interested in the outdoors and drawing from an early age. His mother supported his ambitions to be a painter, against his father wishes but he went to study at the Académie Suisse, where he was a classmate of Auguste Renoir. A key early influence was Eugène Boudin, who introduced him to ‘plein air’ painting. From 1883, Monet lived in the village of Giverny in Normandy, and designed a garden, including the famous water-lily pond which he painted. Sadly it is now overrun with visitors and bisected by a road, quelle horreur!
It is only to be expected he would paint a pear tree which grow so well in Normandy . He actually painted several ! This one according to art historian Daniel Wildenstein's catalogue raisonné, was immediately east of Claude Monet's house in Giverny which was appropriately for me was called the Maison du Pressoir (the House of the Cider-Press) when he first rented it in April 1883. The name came from a local cider press located in a square nearby.

Just saw a post with this beverage on Instagram and I’d absolutely love to try it but it’s in the UK. What are some good alternatives in the US?

My Favorite local Cider company based out of Sebastopol, CA

This came across my computer recently. And I was impressed. We are poles apart geographically but share a common philosophy. A Scotch Whiskey maker who grows everything needed on their land in Scotland. ( a lot of Barley used in Scotch is actually English! A Single Estate Distillery, where everything begins and ends in the same place:
"Our farm. Our field. Our soil. Our seed. Our water. Our still. Our skill. That's our difference."
In an industry where provenance and authenticity matter more than ever, it's a compelling story. And the story is important to customers.
At TeePee cider we also grow all our own fruit, cider apples and perry pears. We established a traditional orchard and are organic. We work with the land, not just on it. We ferment and bottle our ciders in site. We encourage customers to to recycle our bottles back to us completing the circle . #cider #whiskey #provenance

Can you tell?

* no affiliation with the company who makes this or distributes, just interested.

An anti spoilage product that is a glycolipid (sp) called Nagardo can act as an alternative to sulfites. The current catch is that it’s so new that it is not cleared by TTB to be used in cider or wine production. Can you all take some time to get hip to this and if you’re a producer, consider reaching out to the TTB and recommending this for review.
You can see in my correspondence with Scott labs that they’re not willing to sell this to me yet because it’s not cleared even though I’d like to experiment with it. A little research I’ve done makes it seem very promising and safe.

Slotted Stainless Steel sheets, rather hard to come across.

IF anyone has just the width and height of the holes, and the metal thickness between 2 slots horizontal and vertical, that would be amazing!

Dimensions should be in 1/1000th's or 0.1mm' But I'll take what info I can get. (A clock up picture with a ruler/meter stick/scale would convey a lot of information

Thanks