Cider Glossary
Our way of explaining complex Cider words.
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Seriously? The fruit people squash to bleed out the juices in which cider is made from.
Bittersharp apples have lots of Tannins (see Tannins definition) and are highly acidic, giving them a sharp taste.
These apples have high amounts of tannins, but low acidic, making them bitter, but not too sharp.
Dry Ciders tend not to be sweet. You'll know when you have a dry one. They'll make you clap your tongue.
Keeving is a long cider making technique which involves stopping the yeast eating all the natural sugars.
A beautiful place where humans grow apples and harvest them for their goodness.
A machine to squash - or press, the crushed up apples.
Pulp is the bloods, guts and skin of crushed up apples.
A term used to describe a strong "rough" cider.
What makes a Cider more cloudy and tart to taste. The sweeter the cider, the less tannins is has.
