| When we think of making and storing juice from apples to make cider, most of us think of stainless-steel tanks and leave the barrels for grapes. In actuality, in early days of wine and apple cider production and storage, the only vessels available were casks, vats, barrels and clay. We may not recognize these early ciders due to use of wooden barrels vs the stainless steel used commonly today. When barrels are used, the juice acquires characteristics from the wood the barrel influencing the color, aroma, flavor and texture of the juice. Unlike barrels, stainless steel is considered “neutral” and has no characteristics to influence the juice. Interesting to think about these differences when we try ciders produced and stored in different ways. Such as the difference between our Farmhouse, Smoked Up and Cherry Saison. Combinations and strategies are almost endless, left to the knowledge and imagination of the cider maker. Just for fun below is the anatomy of a barrel. Most of us may or may not be familiar with these terms Often unknown is the technical term for the opening that provides access to the juice. It’s known as the Bung hole. Also rarely known, is the term assigned to the plug used to seal the opening to prevent spills and reduce evaporation (The Angels share) of the juice. This is known as the Bung. It’s ok to giggle., Most of us do the first time we learn these terms!! Visit Cider Creeks Website: https://www.cidercreekhardcider.com/ |
