CANBERRA REGION CIDER
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.
Cloudy Cherry 7% ABV
*Limited stock* This cloudy pink lady and sweet cherry cider is currently aging and will be available in December. This is not a cider that has been flavoured with a cherry syrup, it is made from scratch with Pink Lady apples and fresh de-stoned cherries, it is a lovely light pink colour, with a wonderful cherry aroma. Back sweetened with a little stevia as cherries tend to go slightly sour when fermented.
Apple-Ginger 7% ABV
Similar to the cherry cider, this is a cider made from pink lady apples and a homemade ginger syrup that has been been allowed to ferment fully.. Due to the variances in the ginger, the spiciness varies from batch to batch. It is not a take your head of ginger experience, just a gently background hum
Somerset 8% ABV - out of stock! Silver Medal, 2017 Cider Australia Cider Awards
Cranky Pom 8% ABV - entered in this 2018 Cider Australia Cider Awards.
This cider is a full cider apple cider, dark, dry and tannic. This cider is also preservative free, having not been treated with any SO2 prior to bottling. A true English style West County experience.
Champagne méthode traditionnelle 8%
This will is a riddled champagne style cider following méthode traditionnelle bottle fermentation. This is currently bottle fermenting and will only be ready mid to late November.
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.