ABN  61447835702

CANBERRA REGION CIDER

In Bottle at the moment:


Bitter English Cider 7.8% ABV

This cider was made in April last year and has been aging for all of that time.  It has been made with a combination of wild picked apples, and cider apples including Verite, Michelin, Sturmer Pippin and Frequin Rouge.  It has a very floral flavour on the palette, and finishes dry with moderate bitterness,


Pink Lady 8% ABV

Pink Lady apples are an unusual beast when it comes to cider.  When they are fermented out fully, the cider itself carries very little of the aroma and flavour that makes up the great eating apple that a Pink Lady is.  We have added  about 10% cider apples to help carry through the apple flavour, and it has been filtered out to remove the yeast, leaving a semi dry cider.


In the Fermenters:


English draught cider.

This is a general mix of wild picked apples including some awesome bitter sweets from near Murrumbateman, and cider varietals.  These are improved Foxwhelp, Kingston Black, Michelin, Bulmers Norman, Browns, Golden Harvey, Tremletts Bitter, Brown Snout, Yarlington Mill, Frequin Rouge, Stokes Red, Dabinett and Cimetiere de Blangy..


Champagne méthode traditionnelle

This will be a riddled champagne style cider following méthode traditionnelle bottle fermentation.  Apples used in this bottle are Kingston Black, Sweet Coppin, Somerset Redstreak, Michelin, Bulmers Norman, Frequin Rouge and "The Sutton" (a lovely apple from near Sutton that is being grafted its that good)


Kingston

A single varietal Kingston Black cider. It makes a fantastic single press style cider.


All of our ciders are initially treated with S02 to kill any nasties that may get through, resulting in only trace levels remaining in the finished product.


We also run workshops on how to make cider.  These are conducted during apple season - roughly March through to April - and again during spring when the apple blossom is out.  Cost of these workshops is minimal.  Please see the 3Sons Facebook page for more information on upcoming courses.


Apple Cider Vinegar:

Made from the English Bitter cider, and a Fuji cider, this vinegar has been slowly undergoing the acetification process for the past year.  It has mellow acid qualities, sitting around 3.5 pH.  It has been coarse filtered to remove large chunks of the mother.  This vinegar has not been pasteurised and contains natural vinegar mother. 

our products and workshop information