Sheppy's Cider

[johnmac]

Sheppy's has a quite unique and rather nice taste. Can anyone suggest what they add to it to get that taste? If it's just apples, I'd be amazed.

[lollypopp]

Hi John, sorry!!! I can't help with your question, but I have one for you in return, what is Sheppy Cider? and do you have the recipe less the one ingredient you're missing? It's just I'm experimenting with TC's and the like at the moment, and hoping to get a reasonable list together, so I can try them to see which one(s) might come a favorite? well that's the plan anyway?

[Bryggmester]

RJ Sheppy & Son is a family run traditional cidermakers that has been in production since the early 1800's and as such it is most unlikely that there is anything other than apple juice, and perhaps preservative, which goes into their cider. It is a good cider and I doubt if you could come close with TC, but if you do please let me have the recipe!

[DREADSKIN]

the reason why it tastes so unique is because of the blend of apples sheppys have used, grown and more than likely cross breed to get exactly waht they want. its hard to get a TC exactly like a westons or a sheppys etc as the apple juice we use is made out of bland, cheap, quick growning apples (with no love...) . this is why i suggest adding tea or tannin, and bramley apples for their taste and acid. this tastes good, but it aint as good as a big bottle of westons or that sheppys stuff. but on the plus side doesnt cost nearly £2 for 500 mls. try 30p for 500 mls! that helps the taste no end
i know this is a bit extreme but... plant a few trees and in 5 years you can create your own blend. ive planted 5 this year and will be planting 10 more come november (cider varieties this time). or find some people who have trees and see if they will let u have their apples. i made 70 ltrs that way last october and now it tastes fan-fcuking-tastic. tho there are only 6 ltrs left.

[johnmac]

it is most unlikely that there is anything other than apple juice, and perhaps preservative, which goes into their cider.

I walked around Sheppy's farmyard about 25 years ago, looking for someone to serve me some cider. There were 50 gallon barrels of citric acid and one or two other substances, but I can't remember what. Anyway, I was shocked at what they were putting in their cider.

I'm wondering if the taste could be that of demorara sugar or something similar.

[timothio]

Years ago I saw something ont telly about traditional cider making, I'm sure one of the things the old farmers added to the barrel after pressing the apples was an old dead rat.

Maybe thats Sheppy's special ingredient?

[Mitchamitri]

Citric acid has an antioxidant affect on the taste of cider. In cidermaking you would add some other ingredients when the shelf life is needed to be extended or the season's apples need balancing for a characteristic flavour.

Given that Sheppys is the closest you can get to farmhouse yet still remain truly commercial I wouldnt be surprised if they add some bits, but its still a good product.

WHen I was young the local farmhouse used to add ginger to early season cider - and I added some curry spice to one of last years pressings as it was a little bland, and before that my dad and grandad used to make it for the village and frequently chuck a good sized leftover bone of some description into the top - I think the theory is the nasties attack the meat and not the cider. as for rats, thats an old wives tale after I guess farmers used to find rats that had wandered into the brews and just chucked them out but kept the cider.

To match Sheppys you'd need proper cider apples - check on the net you can buy them. And for their flavour I'd suggest 20% of a sweeter apple like a morgan sweet or the (ever reliable eater with tannin) Spartan. If you can get Spartans try making a 100% pressing with them - the result will be like a drier version of Westons vintage.

[johnmac]

I'm sure one of the things the old farmers added to the barrel after pressing the apples was an old dead rat.

I think there quite a bit of anecodtal evidence to suggest that when a rat has ended up getting as pissed as rats do and drowning, the cider has turned out very good. Some Spanish wineries make no secret about chucking a chicken in the vat but I doubt that any sane cider maker would choose to use a rat

Maybe I'll try a slice of ham

[timothio]

Maybe I'll try a slice of ham

Boring!! Why not try a whole cow?

[Mitchamitri]

If you use sliced ham its probably got preservative in it so could kill off the fermentation. You could use a pork chop from the buthhers though - that would be fine. There is an old recipe about for a beer that uses chicken meat and bones.

[ADDLED]

Maybe I'll try a slice of ham

Boring!! Why not try a whole cow?

I find that a medium rare rib eye steak brings out the very best in many red wines, particularly a bottle of Argentinian Malbec.