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Cider & Cider Brandy

Cider & Cider Brandy

The Newt Cyder range is here ... why is it spelt witha y? In Cider production, sugar was often added to give a second fermentation, making the cyder strong and aiding its keeping qualities. To indicate they were strong, and of higher quality, they were spelt with a "Y” rather than an "I”. Thats one version ... 

Anoter is Cyder is rarely made, at least not on a commercial scale. Cider, on the other hand, is.

Cyder is made from a single pressing of vintage fruit, rather like "extra virgin” olive oil.

Cider, the drink almost given to agricultural labourers well into living memory, was made from the cyder pulp being re-pressed at the rate of 10 gallons of water to 1 cwt of pulp. This "long drink” was conspicuously different, not only in its alcoholic value, but also its taste. This type of cider could never mature in cask or bottle and was meant for general consumption, at a time when water was not always safe to drink.

As with fine wines, Cyder does mature in cask and bottle, which the connoisseur can appreciate. "Industrial” cider and Perry can hardly be expected to be laid down to mature. Cyder is made with love and dedication, rather than resorting to the apothecaryst's bag of tricks. However, cider enjoys a wide following in the UK and many cider, and indeed wine drinkers have discovered and enjoyed the "Real Thing”. Click to see the range here!

The Newt Cyder

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