In Bottle at the moment:
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.
Our English ciders for this year are currently fermenting and will be ready late April or early May. Watch this space.
We 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 3.4 pH. It has been coarse filtered to remove large chunks of the mother. This vinegar has not been pasteurised and contains natural vinegar mother.
CANBERRA REGION CIDER