TIME was when autumn signalled the annual trip to Hindlip Agriculture College, near Worcester, to collect a few barrels of fresh apple juice from their press to turn into cider.
It all came to a sticky end, however, when turning onto the motorway, one of the drums fell over, the cork popped out and there was an ominous “glug glug glug” as the car gradually filled up with the precious amber liquid.
By the time the next junction appeared, it was obvious that year’s cider consumption would be drastically reduced – and it took months to get rid of the smell.
Still, it might be a good time to take up the cider-making again, what with the credit crunch and grocery bills rising.
After all, it is ridiculously easy to make – just make sure your barrels are clean, pour in the juice, stick in a fermentation trap and let it go.
A few weeks later there’ll be a completely natural cider – nothing like the commercial, characterless, fizzy stuff, made from apple concentrate, full of artificial colourings and preservatives and pasteurised to keep it inert.
DIY is one way, but it has to be admitted that the results might be better from a good independent cider-maker.
The premium ciders of larger companies like Westons and Thatchers are widely available. Alternatively it is easy to order over the Internet from smaller concerns like Biddenden in Kent (www.BiddendenVineyards.com) or Sheppey’s in Somerset (www.sheppyscider.com).
The key to good cider is obviously the apples – not the familiar Granny Smiths or Golden Delicious but traditional varieties that tend to be more astringent and bitter, with more tannin.
There are around 350 with colourful names like Foxwhelp, Skyrme’s Kernel, Gennet Moyle, Hagloe Crab, and they are categorised as sharp, sweet, bitter-sweet or bitter-sharp. By combining the different tastes and flavours a huge range of ciders can be produced.
This year’s harvest is getting under way and there will be lots of events over the next couple of months to highlight traditional English cider-making in action.
Out near Tenbury, in Worcestershire, this weekend, for instance, the National Trust’s Berrington Hall will have 120 varieties of apples on display and a cider-making demonstration, garden tours and advice on pruning, and children’s trail and activities. Contact: 01568 615721 or see www.nationaltrust.org.uk
The biggest event on the apple calendar takes place around Much Marcle, in Herefordshire, on October 11 and 12. The Big Apple is a festival celebrating the heritage of apples and including copious tastings and much more. For details see www.bigapple.org.uk
* For lists of local makers see the cider and perry section on ww.camra.org.uk