This souvenir button badge was primarily sold in the gift shop from the early 1980s through the late 1990s.
While an exact end date for its retail run is not documented, the timeline is defined by the museum's historical branding periods.
This badge featuring the traditional woodcut-style apple tree, cider barrel, and historical straw beehive emblem introduced at the Museum of Cider's grand opening in 1981/2
By the late 1990s-2000s the item was phased out when the museum transitioned its gift shop merchandise to modern simplified logos, such as the current tree-and-pillar.

It's been 20 hours since I put the yeast in my juice and I noticed it's foaming much more than it was a few hours ago and looks like it has gotten into the airlock. Do I need to fix this? If so, how?

hey guy i’m making some mixed berry apple cider here’s the notes

BERRY APPLE CIDER
6/7/26 7-8pm START
1X cole’s 500g frozen mixed berry
added just under 4 litres cole’s apple juice
added sugar to OG
OG 1.104
a small amount of pectinase (unmeasured)
a small amount of dap (unmeasured)
used yeast Mangrove Jack's M05 Mead Yeast
started being active pretty quickly i think on 7/7/26
9/7/26
fermenting strongly as it has been from the start a lot of bubbles slight foam and a lot of airlock activity
18/7/26 bubbles still going up the side slightly slower
i have also been swirling daily to ensure berries don’t mold
although i’ve missed 2-3 swirls

i’m concerned about some small white bits i’ve seen on the top which i think could be mold do you think this would mold? (posted on the 22/7/26) should i think about racking off the berries? i don’t have an autosiphon sadly so id have to pour it over a strainer

A snippet of the history of the strong glass bottle. In 1633 Sir Kenelm Digby, was experimenting with glass production, and received a visit from a former manager of Sir Robert Mansell’s glassworks, James Howell. Digby knew Howell through his acquaintance with Mansell from Navy days although they were not friends. Howell wanted Digby to apply some of his wondrous Powder
of Sympathy to a wound he had sustained breaking up a duel. Astonishingly (from today’s perspective), the powder worked its magic and a friendship was forged.
They discovered that the heat of a coal fired furnace could be increased further by using tunnels to draw in oxygen and that the higher the temperature, strong glass could be produced. After the proclamation by James 1st in 1615 banning the use of charcoal several including Mansell had tried coal fired glass furnaces but could not make it successful. (to be fair, the flues were coupled with a change in formulation of the mix).
Under licence from Mansell who had had a former glassworks here at Newnham on Severn, Digby reopened and modified the furnace, making glass bottles for cider initially. The trade soon located to larger centres but there is still an area called Glasshouses and a public house in the area called the Glasshouse

I recently bottled some cider with some carbonation tabs. I usually would expect some more clear yeast sediment, as you get with most bottles. However I have never seen chunks like this, and they don't homogenize when slightly shaken. Is this infected? All 9 of my bottles look similar. I am most concerned with chain looking sediment of the left side. Any help would be appreciated!

Hiya im pretty new to making cider and am wanting some help to tell if this batch has gone bad it smells fine just like cider but im too wary to taste. I have made about 7 ciders so far and realised a few weeks ago a cider I tossed thinking it had gone bad after some googling turned out it hadn't it was just lease ontop so before I make another mistake here I thought id ask some more knowledgeable people. Thanks

This is my review of a great book on Cider history.
"Bulmers of Hereford: A Century of Cider-making" by the acclaimed classical author L. P. Wilkinson is the definitive history that chronicles the meteoric rise of the iconic British beverage brand formed in 1887, until its float on the stock market in 1970. Published in 1987 by David & Charles to commemorate the company's centenary, the book is an engaging blend of industrial progress and social history. Wilkinson went to Kings College Cambridge with Robert Harold Bulmer son of co founder Edward Bulmer and they became friends and worked together on projects.
Wilkinson traces the company's roots to Credenhill, exploring how Percy took his mother's advice to enter the food and drink trade because it
"never goes out of fashion".
And the subsequent shift from traditional stone mills and horse-drawn presses (vividly illustrated on the book's dust jacket) to massive modern industrialisation, including the creation of the world's largest fermentation vat at the time.
Beyond just Bulmers the book explores the wider social history of Herefordshire's orchards, detailing how cider evolved from a standard form of farm labourer wages into an internationally recognized commercial product.
It is highly regarded among beverage historians and local history enthusiasts alike. Readers will appreciate Wilkinson's attention to detail, he includes invaluable primary documentation, rare archival photographs, and historical footnotes in the family archives and more in the Cider Museum . It is an ideal companion piece for me to a visit to the Museum of Cider in Hereford, which is housed in Bulmers' original vintage factory site and where I visited several yea ago.
The vivid cover jacket photograph was taken in one of the barns at Tarrington Court, where the Friends of the Museum held fundraisers as its owner was a friend of the Bulmers. Sadly the photographer is unknown. #Bulmers #cider #history

Update from me on this adventure: https://www.reddit.com/r/cider/s/IWxvB8w8Ld

My methodology was definitely way wrong for cider, I was using sugar wash and mead logic. Definitely over using nutrients and K1-V1116 wasn't helping either.

Regardless, I finally had a clean cider batch finish today! My hydrometer came in at 1.000 across three samples last night and today. Total ferment time to that first measure was 75 hours, which isn't quite the ~60 hour mark I was greeding for but that's still insanely fast.

Anyhow, the recipe is:

2qt TreeTop 3 Apple Blend

2qt TreeTop Honeycrisp

5g EC-1118

6.25g Go-Ferm

0.5g Fermaid-O

I had also read something that Methionine, an amino acid suppliment could reduce sulfur production, and that source stated "A nearly 40-fold decrease in H2S production was found when methionine was added at a concentration of 20 mg L−1 in the EC1118 fermentation", so I gave it a go. I added a tiny, tiny amount, my scale read up to 0.01 grams which was quite hazy, and I ended up with a read value of 0.05.

I have no idea if it actually helped or not, but definitely interesting for anyone who wants to look deeper into it. Either way, this batch had zero sulfur detectable by nose or taste, so I count it entirely as a success. Thanks for your previous comments!

Source: https://onlinelibrary.wiley.com/doi/full/10.1002/jib.449

Will it work with a store bought cider or would I have to start from scratch?

I think this is kahm yeast? Or am I wrong and should toss it?

I started this batch on Tuesday - five gallons of orchard cider with two packets of yeast. My plan is to do a secondary ferment with a gallon of peaches. It’s been almost a week and there’s nothing happening in the airlock. For a few days, I could see the yeast at the top slowly dropping down but now things are very still. What’s going on?

This is my first time making this big of a batch, so definitely second guessing a lot

This is my first time processing anywhere near this much fruit. LHBS has a crusher and press for rent, so I picked ~120 lb of crabapples from the parks around me. Turned into almost 10 gallons of juice.

The plan now is to do one bucket with 71b and the other with a safale yeast. The juice is very tart, so I think I'll try to blend with a fall harvest of regular apples.

My tentative ID on variety is Hyslop, they are very tart and tannic. What would some good varieties to blend with this?

Now I’m not heavily into cider as most give me bad heartburn (sounding like a 50 y/o at 21 🤣).

This is the one for me, it’s incredibly refreshing and light. Dangerously good given its ABV, smooth finish and not heavily tangy or bitter apple flavour. Everything felt well balanced.

The worst is some cheap supermarket’s own. I’m in England so Tesco cider was the pick here. Tasted like ass. An ass with diced apples rammed up it.

At TeePee Cidery in Wairarapa New Zealand we have an ethos of working with nature not against it, that way we can produce the best cider with the least ecological footprint.
One aspect that has concerned us to date is our energy footprint. We would love to have dug cool cellars to store our cider undergoing secondary fermentation for 2 years or so, as champagne is, in the Roman caves in Rheims, but the water table is too high. So we used chillers in insulated shipping containers instead. That uses electricity.
Now we have installed solar panels on top of the containers and generate electricity for our needs and export any surplus.

William Camden (1551-1623) was a prominent English antiquarian, historian, and author during the late Elizabethan and early Jacobean eras. He is best known for his masterpiece, Britannia 1st published in 1586. Multiple further editions were published as his research continued, (unusual for the time he toured England extensively as well as drawing from reports from his extensive network) Britannia was the first comprehensive topographical and historical survey of Great Britain and Ireland. William wrote it in Latin.
He first mentions perry in the 1607 edition in the chapter on Worcestershire. He comments on pears making a "counterfeit wine called pyrry," the Latin being "....pyris adeo focundus, ut e succo expresso vinum adulterinum fiat, quod Pyrry vocant, pergratum illud quidem potu, sed frigidum & flatuosum." I guess he was not a fan of perry!
In these later expanded edition he also highlighted the apple and fruit orchards of Herefordshire and notes that the region was known for supplying London with great quantities of "Syder".
The first edition in English was 1610 translated by Philemon Holland. #perry #cider

I’m getting closer in time and preparedness to give my first try at a wild apple cider.

I haven’t tried the apples from the tree I found yet. But I’m preparing for all scenarios.

How much tartness stays behind once fermented? If I taste my wild apple juice and determine I want 50% less tartness. I don’t want to just add 50% store bought juice or juice from commercial eating/desert apples blindly. I would like to roughly gauge/set a target. So I figure I asked the experts who’ve done wild apple cider.

Likely i will do half of the juice to be purely 1 apple type. And then the second half will be the blended to experiment with ratios.

Also any tips and tricks in general would be greatly appreciated. My target is 20-40 liters.

I'm planning to ferment and age cider in a 100 L HDPE + LDPE plastic barrel similar to the one in the photo. The barrel has a fairly wide opening, but my goal is to keep it almost completely full after primary fermentation so there is as little headspace as possible.

My main concerns are : Oxidation during aging, Formation of a yeast film/pellicle on the surface,

oxygen permeability of HDPE over several months.

And how much protection sulfites could provide in this situation ?

During active fermentation I'm not worried, since the yeast should produce enough CO₂ to protect the cider.

My plan after fermentation is:

Fill the barrel as close to the top as possible, use an airlock, periodically purge the headspace with CO₂ after opening the barrel, maintain appropriate sulfite levels.

However, I've read conflicting opinions online. Some people claim that food-grade HDPE barrels are perfectly fine for cider aging, while others say that oxygen slowly diffuses through the plastic and can noticeably affect flavor after a few months.

To be honest, I simply don't have the money for stainless steel fermenters, nor do I want to fill my space with glass carboys, even though they have worked great for me so far. At the same time, I'm not particularly comfortable taking the risk of building shelves just to stack them.

Hello,

I have about 40 gallons of cider that I have aged for the past 4.5 years in glass (large 20 gallon glass jars and a few in 4 gallon glass jars). It is a mix of pear, apple, and quince that is now a still cider due to fermenting it completely dry. I would like to restart the fermentation to bottle the ciders as sparkling. Preferably I would do this with no yeast addition, just using a natural starter (apple juice fermented with honey?). If using yeast to re-active it is the best and safest way I am also open to that. Any ideas or best ways to go about this? I have thought of a few different ways to make it happen but figured I would ask here to get any advice or recommendations. Much thanks for any help!

I grabbed a random jug of Martinelli's apple juice off the shelf one day and wanted to try a cider - I've done meads, beer, and sugar washes already, so I figured it wouldn't be too hard.

The basic recipe is:

At Pitch:

1 Gallon Martinelli's Apple Juice (only Vitamin C-added)

1.25g K1-V1116 Yeast

1.6g Go-Ferm

1g Fermaid-O

At End of Lag and 1/3:

1g Fermaid-O

1g Fermaid-K

Temps were maxed out at around 73F, but usually 65-70F.

Regardless of how much I modulate my nutrients (using only Fermaid-O, using a ton, using little), my batches finish in <60 hours. 1.045-1.050 OG to 0.995 FG. They always throw off a ton of H2S, but I can't stop experimenting. I've tried 4 batches of this and no luck at all. Sulfur, sulfur, sulfur. I can smell it and taste it, even if I feed the yeast a gram of YAN or barely any.

Anyone have any advice? I was looking at trying EC-1118 next.

Apologies for wall of text, hope it’s interesting to some! 😁
Only recently got into homebrewing, a friend of mine showed me how it all works (he has a proper setup with pressure fermenters and kegs etc) and it really caught my interest as someone who simply loves trying new stuff!

This is only my second attempt at a demijohn brew, a cider made with cheap store bought apple juice, champagne yeast, yeast nutrient, some added sugar, and a strong cup of tea. I put it all in and stuck the airlock in and it was bubbling away after a couple of hours. It’s been pretty warm in the UK so I imagine this has helped the yeast be very happy.
It’s about day 6 now and the heavy fermenting has stopped and it’s starting to clear up a bit already, I found it super cool how it’s developing these three distinct layers as the debris and yeast fall to the bottom. Planning to eventually cold crash and siphon into bottles with a little bit of sugar to carbonate.
My friend advised me to start off with cheap ingredients so the inevitable failures won’t cost me so much. I plan to use my very heavily laden apple tree to make some “proper” cider in late summer.

My first attempt went pretty well, I got about 7 500ml bottles out of it but I made the mistake of experimenting before I knew what I was really doing and tried to make a cider with berries added during fermentation. The result was a very cloudy pink cider that had a strange bitter aftertaste, I reckon from the berries (they were frozen but I thawed and cooked them to sterilise).
It spent about 2 weeks bottled at room temp and it did develop a very reasonable fizz which made it slightly more pleasant but there was still a hint of bitterness and it was quite dry. I did add an erythritol sweetener but obviously not enough!
However, it is drinkable and quite strong for a cider (8%) so it’s not a total failure.

Hoping this second attempt at a more standard cider goes well.

Spanish cider is distinctive with an acetic taste.
During the natural, spontaneous fermentation of Spanish cider, the local wild yeasts found on the apple skin work in a specific succession, firstly Hanseniaspora uvarum an apiculate wild yeast dominates the early stages of fermentation. It is notorious for producing high amounts of acetic acid, and (ethyl acetate which gives a fruity, solvent-like edge to the vinegary note). But it is alcohol intolerant so dies out quickly as the alcohol content increases. The heavy lifting of alcohol production is done by Saccharomyces cerevisiae as is usual with cider. During the later maturation phase, slow growing Brettanomyces species - anomalus and bruxellensis add to the flavour. When exposed to only a trace amounts of oxygen, Brettanomyces metabolises residual sugars and ethanol into acetic acid, while also contributing the characteristic
"funk" (sidra macho). Note acetic acid bacteria (such as Acetobacter aceti) should not play a major role converting ethanol into acetic acid, this only occurs if the cider is exposed to air.
Acetic acid is considered a volatile acid -VA and is the primary culprit behind the sharp, vinegar-like taste. In sidra, strict production controls keep these levels regulated to preserve the beverage's fresh fruit character rather than letting it turn into full cider vinegar. The maximum permitted VA is 2 grams per liter (g/L) expressed as acetic acid.

Cortina (2026). Sidra Cortina Coro. Cider - Asturian. 6% alc.

I preferred this year's vintage. Despite the brand's characteristic slight acidity—which often falls a bit short—there is a good apple presence and a very juicy undertone. It is quick and easy to drink, and the dry finish leaves you wanting more.