I often provide information that I have learned from reading research papers or from my own personal experiments. But, I have met many experts on my cider journey and I wanted to find a way to share the collective knowledge we have about cider with the world. “Cider Poll” is my attempt to capture and share this collection of opinions and data. In this Cider Poll, I’m interested in your views on what makes an ideal cider base. What sugar level do you prefer? Do you have a target level for pH?
We know that the apple variety used in your cider base (juice) is one the biggest factors in defining a cider. It sets the alcohol level, the acidity, and, along with yeast, the aromas. Yes, you can impact these areas in many different ways, but selecting apples often comes down to sugar, acids, and tannins. When blending or making what do you consider to be an ideal juice base for your cider?
Do you use crabapples in your blends?
Are there other questions you wish you could ask other cider makers? Leave a comment and I will work to develop another poll. Do you want to clarify your answers to this poll? Add a comment. Don’t forget to check back to see what others are answering and remember to follow PricklyCider.com so you will get emails on the latest articles and polls about cider.
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I realize you are focusing on the base cider, but I think aging is an important item as well. My 2c.
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Interesting you say that… There may be another poll schedule. 😆
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