Although the earliest apple orchards in the United Kingdom were established by the Romans, it was not until the Norman Conquest that there was a history of apple brewing.
After the Norman conquest, there was a clear record of cider in England's monastery. In the main apple growing areas of Kent, Somerset and Hampshire, most estates have their own crushing equipment and can brew their own cider. Temples also regularly sell their products to the public. In the record of Sussce in 1367 AD, there were 3 tons of cider sold for 55 shillings.
In medieval times, cider brewing in Kent has become a very important industry. When Henry II was in office, the winery in Kent was honoured for the production of aromatized cider.
In the story about cider, the most famous is "Wassail", which means wishing you good health. In the past, farmers and farmers often expressed their respect for the apple tree in a ceremony called “Wassailingâ€. The time for this ceremony was chosen between Christmas and Epiphany Day. The participants came to the apple orchard with cans and cans of cider. They poured apple cider around the tree to celebrate the growth of the apple tree and the good harvest of the coming year. When eating bread, people will also smash them into small pieces and put them on the tree forks to express their gratitude to the apple tree.
From the 17th century, people began to pay attention to the varieties of apples used for wine and the quality of wine. In 1645, Samuel Hartlib expressed his concern about the quality of apples used in England at that time in his "Agricultural Course." He agrees with the practice of selecting wines for apples in Normandy, France and northern Spain. D. Marshall, published in the 1796 Gloucestershire Agricultural Economy, described the three main beverages produced here: apple cider, pear wine, and a blend of the two. He was deeply saddened by the poor quality of cider. The book describes the cider presses that were most widely used at the time and recommends the use of a process for producing high quality cider. At the same time, he also introduced most of the farms. After the apples were squeezed, the remaining slags were re-smashed to make a method called “family drinksâ€.
By the 18th century, a cider production process once criticized by D. Marshall was later mentioned by a physicist named A. Fotgerbill, who was ordered to determine the amount of copper in cider. This method is to evaporate the half of the apple sweat in the copper container, then quickly cool the remaining juice, then pour it into the bucket and add yeast to ferment. This method has been used in ancient Italy and Archipelago, and has been used in England, especially in the west. A. Fotgergill was very dissatisfied with this method. He pointed out in a report that the evaporation of grape juice before fermentation not only wastes alcohol and fuel, but also breaks down some of the necessary alcohol for fermentation, without a complete fermentation. There will be no perfect wine. Therefore, this wine is usually rough and odorless, causing indigestion, flatulence and even diarrhea. Therefore, he strongly advocated the use of traditional techniques to produce apple cider and pear wine.
He said that the juice before fermentation must be squeezed from the selected fruit and then moderately fermented. After the fermentation is over, the liquid containing the skin of the fruit with aroma and nut aroma can also be added. After a certain period of ripening, the wine will become delicious and beneficial to health, it will be stronger than any other wine in England, or it will exceed any imported wine.
In the 18th century, apple planting areas such as Hereford Gloucester Somerset and Devon began to increase.
In order to produce high-quality cider, people began to study the varieties of apples. In the middle of the 17th century, an apple called Foxwhelp was popular. It was used to make the best apple cider. Hugh Staffor also introduced another kind of apple called "Styre" or "Stiar", famous for being able to produce "rough, strong" spirits, which for some time even became the only raw material for the production of unsweetened cider. In Devonshire in the early 18th century, Royal Wilding became the main winemaking variety, while other varieties such as Meadgate White-Sour, Irish Cockagee and Euiot also received some development. And Somerset, which has been obscure, has gained a reputation for being the most famous brewing apple, Kingston Black.
By the 19th century, the brewing process that developed from the 17th and 18th centuries seemed to have fallen behind. GW Radeliffe in Herefordshire refocused people's attention on apples. He once wrote a book about cider and pear wine. In 1893, in Neville Grenville, Glastonbury, Somerset, Bath and some communities in the west and south, under the guidance of the Ministry of Agriculture, began trial production of cider. This experimental activity later became one of the reasons for the creation of the Fruit and Apple Academy.
In 1903, the United Kingdom had developed a number of brewing apple varieties, including Foxwhelp in Hereford, Sweet Alford and Wood bine in Devon, and Morgan`s Sweet and Kingston Black in Somerset. In the 1930s, the National Fruit and Cider Academy passed a large number of experiments to make an apple called Yarlington Mill widely used.
The arrival of the 20th century has caused a significant change in the production of cider in the United Kingdom. This change has meant that factory-scale mass production has replaced workshop-style production. In order to ensure the production, the factory began to import fruit from France. Now more is the import of apple juice. However, those big manufacturers have always paid great attention to real estate apples and apple juice. But no matter what, those farmers who use their own apples to make wine are the best cider in the world.
After the Norman conquest, there was a clear record of cider in England's monastery. In the main apple growing areas of Kent, Somerset and Hampshire, most estates have their own crushing equipment and can brew their own cider. Temples also regularly sell their products to the public. In the record of Sussce in 1367 AD, there were 3 tons of cider sold for 55 shillings.
In medieval times, cider brewing in Kent has become a very important industry. When Henry II was in office, the winery in Kent was honoured for the production of aromatized cider.
In the story about cider, the most famous is "Wassail", which means wishing you good health. In the past, farmers and farmers often expressed their respect for the apple tree in a ceremony called “Wassailingâ€. The time for this ceremony was chosen between Christmas and Epiphany Day. The participants came to the apple orchard with cans and cans of cider. They poured apple cider around the tree to celebrate the growth of the apple tree and the good harvest of the coming year. When eating bread, people will also smash them into small pieces and put them on the tree forks to express their gratitude to the apple tree.
From the 17th century, people began to pay attention to the varieties of apples used for wine and the quality of wine. In 1645, Samuel Hartlib expressed his concern about the quality of apples used in England at that time in his "Agricultural Course." He agrees with the practice of selecting wines for apples in Normandy, France and northern Spain. D. Marshall, published in the 1796 Gloucestershire Agricultural Economy, described the three main beverages produced here: apple cider, pear wine, and a blend of the two. He was deeply saddened by the poor quality of cider. The book describes the cider presses that were most widely used at the time and recommends the use of a process for producing high quality cider. At the same time, he also introduced most of the farms. After the apples were squeezed, the remaining slags were re-smashed to make a method called “family drinksâ€.
By the 18th century, a cider production process once criticized by D. Marshall was later mentioned by a physicist named A. Fotgerbill, who was ordered to determine the amount of copper in cider. This method is to evaporate the half of the apple sweat in the copper container, then quickly cool the remaining juice, then pour it into the bucket and add yeast to ferment. This method has been used in ancient Italy and Archipelago, and has been used in England, especially in the west. A. Fotgergill was very dissatisfied with this method. He pointed out in a report that the evaporation of grape juice before fermentation not only wastes alcohol and fuel, but also breaks down some of the necessary alcohol for fermentation, without a complete fermentation. There will be no perfect wine. Therefore, this wine is usually rough and odorless, causing indigestion, flatulence and even diarrhea. Therefore, he strongly advocated the use of traditional techniques to produce apple cider and pear wine.
He said that the juice before fermentation must be squeezed from the selected fruit and then moderately fermented. After the fermentation is over, the liquid containing the skin of the fruit with aroma and nut aroma can also be added. After a certain period of ripening, the wine will become delicious and beneficial to health, it will be stronger than any other wine in England, or it will exceed any imported wine.
In the 18th century, apple planting areas such as Hereford Gloucester Somerset and Devon began to increase.
In order to produce high-quality cider, people began to study the varieties of apples. In the middle of the 17th century, an apple called Foxwhelp was popular. It was used to make the best apple cider. Hugh Staffor also introduced another kind of apple called "Styre" or "Stiar", famous for being able to produce "rough, strong" spirits, which for some time even became the only raw material for the production of unsweetened cider. In Devonshire in the early 18th century, Royal Wilding became the main winemaking variety, while other varieties such as Meadgate White-Sour, Irish Cockagee and Euiot also received some development. And Somerset, which has been obscure, has gained a reputation for being the most famous brewing apple, Kingston Black.
By the 19th century, the brewing process that developed from the 17th and 18th centuries seemed to have fallen behind. GW Radeliffe in Herefordshire refocused people's attention on apples. He once wrote a book about cider and pear wine. In 1893, in Neville Grenville, Glastonbury, Somerset, Bath and some communities in the west and south, under the guidance of the Ministry of Agriculture, began trial production of cider. This experimental activity later became one of the reasons for the creation of the Fruit and Apple Academy.
In 1903, the United Kingdom had developed a number of brewing apple varieties, including Foxwhelp in Hereford, Sweet Alford and Wood bine in Devon, and Morgan`s Sweet and Kingston Black in Somerset. In the 1930s, the National Fruit and Cider Academy passed a large number of experiments to make an apple called Yarlington Mill widely used.
The arrival of the 20th century has caused a significant change in the production of cider in the United Kingdom. This change has meant that factory-scale mass production has replaced workshop-style production. In order to ensure the production, the factory began to import fruit from France. Now more is the import of apple juice. However, those big manufacturers have always paid great attention to real estate apples and apple juice. But no matter what, those farmers who use their own apples to make wine are the best cider in the world.