Whytes cider

Cider vinegar has plenty of uses as a potential health supplement for people and animals. It can also be used for most practical and culinary uses you would use any other vinegar for. Watch the Foam. Rising foam in our vinegar machine The Judge shortly after startup. After about 7 or 8 minutes it subsides, but always maintains a head about 50cm thick! However, you can still come to the farm and stock up!

Smooth with warm appealing highlights of marzipan, Manuka honey, creamy caramel and Demerara sugar, followed by whispers of glazed pineapple, cider apples and praline chocolate. It begins with mellow and exhilarating flavours of tropical fruits, rose hip syrup, caramelized orange segments and macaroons and finishes with peaches in syrup, liquorice and Seville marmalade. We have our Master Blender and his triple maturation process to thank for a sampling room full of prestigious awards for taste and quality since A lighter spirit drinker from Scotland, made from Scotch whisky married with Sherry.

Smooth with a subtle hint of smoke. Perfect straight, over ice, or with your favourite mixer. Whyte and Mackay can trace its roots back to in Glasgow. The story begins with choosing the finest aged single malts and aged grain whiskies from two of Scotland's most famous distilling regions, Highland and Speyside.

Then we carefully age the malt whisky whilst separately aging the grain whisky. Most blended whiskies stop at this stage but Whyte and Mackay add an additional step. The final chapter of the maturation story sees the marrying of these two different whiskies in sherry casks. This triple maturation process produces a whisky rich in colour with golden highlights, round and full on the nose with smooth, rich flavours of honey and fruits.

As in life, we believe the more dedication and effort we put in, the more you will be rewarded. Citizen Cider in Burlington continues to expand its products and distribution. Stowe Cider now ships all over Vermont. Commercial cideries are not the only ones capitalizing on the growing fondness for what might be called America's original national beverage.

In increasing numbers, homebrewers are bubbling up hard cider — whether alongside their beer-brewing operations or as a stand-alone project. The process' simplicity particularly appeals to first-time homebrewers, including me. Right now, my first batch is quietly fermenting in the basement. The bucketful of frothy brown liquid ain't much to look at, but I'm hoping its contents will make for excellent drinking in several months. Like many other home cider makers in the area, I purchased my must aka juice from Essex Junction's Chapin Orchard , which recently held its annual Cider Crush.

Vermont Homebrew Supply has cosponsored the late-October apple-pressing event for nearly 20 years — roughly as long as the full-service shop has occupied its malt-scented quarters in Winooski. First, she said, "Have patience. Yeast can't be rushed into the alchemy of fermentation, so Whyte's advice is sound. And the output of local commercial cider makers ensures that I'll have no shortage of brews to quaff while I wait for my yeast to do its thing.

A bonus: When thoroughly cleaned, the milliliter bottles that hold store-bought ciders make perfect vessels for the homemade stuff. Whyte cautioned me, though, not to use bottles that haven't previously held a carbonated beverage.

Wine bottles, for instance, aren't rated to withstand the higher pressure produced by a fizzy cider. The book addresses everything from chemical formulae to how to build your own press. At the moment, I'm assiduously noting such factors as my batch's specific gravity and acidity.

Whyte noted that the number of people signing up for the two-day Cider Crush has increased every year. Chapin Orchard manager Jim Bove confirmed that, this year, he had to turn people away because there wasn't enough juice to go around.

That's a big change from even five years ago, said Whyte, when home cider making was just "the other thing" that home beer makers did on the side. Today, she said, "We're getting a lot of folks coming in who've never brewed beer and never made wine who have discovered hard cider for what it is.

This is their introduction to homebrewing. It's pretty exciting," Whyte added, "in that there are enough ciders around now that people treat it as its own stand-alone beverage.

In other words, cider begets more cider. When Bove took on managerial duties at Chapin 14 years ago, he supervised the crushing of to gallons of juice, he estimated. This year, the orchard had to draw the line at 1, gallons. At the Crush, brewers get a flavorful, complex must, and the orchard — which necessarily operates on a seasonal basis — gets a welcome, last-minute boost in its profits. Thirteen of Chapin Orchard's 35 acres are planted with apple trees of many varieties, 15 varieties of which provided fruit for this year's Crush.

By volume, Liberty apples contribute the most: 13 of every 40 bushels squeezed by the orchard's heavy-duty press. Jolicoeur calls this species "excellent for cider. A handy, wall-mounted whiteboard lists the Crush's percentages of constituent apples. I'm not the only one to snap a photo of it, as the list provides vital information about specific gravity and tannin content.

Jim Smith of Burlington made only one gallon of hard cider last year and "immediately wished [he'd] done more," he recalled.

This year, he walked out of Chapin's 19th-century barn with 11 gallons of juice. The orchard's must, he said, "has some extra flavor to it — some of the more tart flavors that you don't get from the store-bought cider.