Cider Words: Interesting but Uncommonly Used

Interesting and uncommon words related to hard cider.
Interesting and uncommon words related to hard cider.

In my reading, discussions, and research, I have come across a variety of words that I found to be interesting. They are usually uncommon or at least I don’t tend to use them often. I thought it would be fun to explore some of these interesting words and how they relate to cider.

  • Amelioration: to make better – In the context of cider it is the process of adjusting sugar and acid to create balance.
  • Angel’s Share: the amount of an alcoholic drink that is lost to evaporation when aged in barrels – I like to broaden it to include the general loss in the process of making cider.
  • Pippin: crisp tart apple having usually yellow or greenish-yellow skin – It was often used to name or describe an apple that was grown from seed as seeds are often called pips (e.g. Newtown Pippin).  
  • Scrump:  something that is shriveled or dried up – In the context of cider, it refers to stealing apples from an orchard.  Scrumpy is thus the cider made from those questionably acquired apples.
  • Layering: to form roots where a stem comes in contact with the ground – Used to propagate varieties and create rootstocks. 

What interesting words or phrases have you heard? Maybe it’s something you‘ve heard others say regularly or have only run across it occasionally. Either way, I’d love to hear about some of the interesting cider words you have found along your cider journey.


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Want more details about making and enjoying cider, check out these posts.

2 thoughts on “Cider Words: Interesting but Uncommonly Used

  1. The term I have heard for propagating root stock is “stooling,” which refers to cutting the trunk near the ground and covering it with soil or bark to provide medium for the new sprouts to take root.

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