https://www.londonciderhouse.com/blog-4-1 daily 0.75 2025-03-31 https://www.londonciderhouse.com/blog-4-1/blog-post-title-three-3lj94 monthly 0.5 2025-03-20 https://images.squarespace-cdn.com/content/v1/65c13e5436cea128a4c382ce/1740586651443-RGOXVEN3JFJ037E6HUPS/480052277_976224127809361_3126381590330844356_n.jpg The Cider Blog - Cider Making - Against the Grain - Arrival at Against the Grain Cidery Nestled in the heart of Tooting, Against the Grain’s Taproom welcomes visitors with its rustic charm and cosy ambience. Greeted by Jono, Against the Grain’s founder, we were rescued out of the cold and into that hearty scent only a cidery can bring. For anyone interested in games, live music or simply a good pint, then Against the Grain’s bar is definitely where to head. The Cider-Making Workshop Our workshop began with a sincere introduction from our host, who shared the history of cider-making and his cidery’s mission. We know the rich heritage cider has in the UK, but it was great to hear how Against the Grain focuses on traditional methods while incorporating modern techniques to create unique flavours. A showcase of passion for cider and its history, an ideal start. Step 1: Selecting the Apples The first hands-on step involved selecting the right apples for cider-making. We were introduced to various apple varieties, each contributing distinct flavors. Our host explained the importance of balancing sweetness, acidity, and tannins. We sampled a few apples, debating which ones would make the best cider. We chose a mix of dessert and cooking apples for our batch. Personally, I elected for lighter apples as I wanted my final product to have a refreshing taste. Step 2: Pressing the Apples After selecting our apples, it was time to press them. We gathered around a traditional cider press, something Jono had owned since the very beginning of his cider journey. Our host demonstrated the process of crushing the apples to extract the juice. It was fascinating to see the archaic transformation from whole apples to apple juice. We each took turns cranking the press and trying the delicious fresh juice making its way out. https://images.squarespace-cdn.com/content/v1/65c13e5436cea128a4c382ce/0f51a82e-3f3d-42ff-8d12-7b3f47f560af/484650062_24022947013962264_261982401511478459_n.jpg The Cider Blog - Cider Making - Against the Grain - Step 3: Fermentation Once we had collected enough juice, we moved on to the fermentation stage. Our host explained yeasts' crucial role in converting the sugars in the apple juice into alcohol. We were given a chance to add our chosen yeast to the juice and whether we wanted to allow for wild fermentation to take place. Having heard the science behind the fermentation as aforementioned, this part of the process became all the more intriguing. Wrapping Up As the workshop came to an end, we left Against the Grain Cidery knowing we’d be back in 2 weeks time, to see how our initial product was going to turn out. We were left with homework from Jono. What kind of cider would we like to drink as our final piece? Still and sweet? Dry and sparkling? Did we want to add more fruit to the mix or something a bit more unique… Like jalapenos? We’ll cover our cider making finale in Part 2! https://www.londonciderhouse.com/blog-4-1/blog-post-title-four-6b87t monthly 0.5 2025-03-31 https://images.squarespace-cdn.com/content/v1/65c13e5436cea128a4c382ce/1707860219260-HU48FZWJFKCR8TDV6FB9/12.png The Cider Blog - Tom Oliver - Casual Cider Conversations - J: What is your first memory of drinking a cider or perry? T: It's really quite clear and I’m not sure why it’s so clear. I was about 10 years old and we were in a field called the Kimin, where we had just finished haymaking for the season. On top of one of the wagons, I’d been helping… well ‘supposedly’ helping, as much as you can at the age of 10, stack bales! The very final bale came up and with it came a container. Frank Powell, who’d made it, said “Tom, I think you’ve earned this.” I think he just wanted to see me have a drink, get a little bit squiffy. Anyway, he shared the most ghastly, dry cider with me which he had made and that was my first cider. https://images.squarespace-cdn.com/content/v1/65c13e5436cea128a4c382ce/38c7abf5-769d-4c3f-b915-748973d3d1ab/Tom+Oliver+by+Matt+Hickman_RK.jpg The Cider Blog - Tom Oliver - Casual Cider Conversations - A bit of a big question here, Tom. What do you think will bring the craft and fine cider industry onto a competitive level with the craft beer industry? T: I think the great plus that cider has over beer, is the fact that it is going to include food. Beer keeps pretending that it is very beer friendly and it is in some ways. But cider itself has so many more opportunities to pair well with food. It’s half the alcohol of wine and I think there is a growing need to consider how much alcohol you are consuming. There’s a trend to consider that and Cider fits well for it. https://images.squarespace-cdn.com/content/v1/65c13e5436cea128a4c382ce/83ba2109-b858-49c1-8af2-3630db10a635/TO%2B002.jpg The Cider Blog - Tom Oliver - Casual Cider Conversations - J: And the final question, do you have any cider based jokes? T: Oh. Well that’s very mean! Good grief, let me see… J: If not, I have one. T: Go on. J: Why did the apple break up with the beer? T: …Because that was the yeast of their worries? J: That’s better than my actual punchline! The apple broke up with the beer because they needed something more ‘a-peel-ing.’ https://images.squarespace-cdn.com/content/v1/65c13e5436cea128a4c382ce/7fcee115-5b05-4bf3-bb56-4f5f3797cf5a/The+London+Cider+House_122.jpg The Cider Blog - Tom Oliver - Casual Cider Conversations - What is the perfect setting to be drinking a cider, Tom? T: I’m going to go against something where we try to tell people ‘this isn’t the case.’ I love the idea of a sunny day, sitting cross legged on a bench with a bottle of cider and a chunk of cheddar cheese. And just talking. Whether it’s one to one or a group. All the best meetings I’ve had and all the best ideas, they have happened on a bench in the sunshine with a cider and with some cheddar. I’m very happy. J: I mean my introduction to drinking cider was sitting in a field, in summer, with my mates when I was about 14. Y’know? T: It’s hard to beat those moments. That’s where it all comes from. It keeps us in touch with the nature of it all. https://images.squarespace-cdn.com/content/v1/65c13e5436cea128a4c382ce/af801a61-7572-41a6-b7ff-dd02a6efae4b/482405589_624329457124194_5296331259199124553_n.jpg The Cider Blog - Tom Oliver - Casual Cider Conversations - Are there any upcoming projects you’re looking forward to? T: Over recent years there’s been an increased desire for lots of new things. You have to get out of the habit of trying to reproduce things every year and be quite creative. We’ve got involved with a lot of distillation. So we’ve had an Eau de Vie out, which has done quite well. We’ve got some pommeau style drinks coming out and an apple brandy which is well under way. I think the opportunity for these types of drinks is enormous. A Pomo style drink, which is fresh juice with Calvados or Eau de Vie, has a sweetness and appleyness to it that makes it very easy to drink. For the most part, I think people don’t equate it with cider. 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