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from Charles Faram
from Charles Faram
What is apple concentrate?
Apple concentrate is produced by removing water from freshly pressed apple juice by evaporation under vacuum. This concentrates the natural sugars in the juice and makes it easier to store and transport.
How can this concentrate be used?
British Apple Co suggest you use 6 parts water to 1 part concentrate to re-make this to the original apple juice. The Brix level is 70%. You can use this as a flavour ingredient alongside your local fresh apple juices to impart high levels of tannin that give a wonderful mouthfeel, complex flavour and great colour and body to your hard cider
Where is the apple concentrate from?
British Bittersweet concentrate high provenance concentrate is derived from dedicated orchards on British Apple Co’s own farms, with known varieties, discrete segregation of fruits and juice. Full traceability.
Their farms are all recognised by the assured produce scheme.
Positive release of product following full analytical analysis for toxicology.
Concentrate is available in a 200 litre drum
This apple variety dates from around the early 1900’s. It was found by William Dabinett and grown as a natural seedling in a hedge in South Petherton, Somerset. Classed as a “Bittersweet Cider Apple,” Dabinett has a small, yellow green fruit – flecked with red and usually harvested in November in the UK. The flesh is green and aromatic. The apple tree itself has a relatively small and spreading habit and it also has a high resistance to apple scab.
The juice is characterised as having high tannin and low acid.
They strive to offer the highest quality and for them and us that means:
BRITISH APPLE CO do not believe that any other producer or agent selling English apple juice or concentrate can provide the same guarantees for both bittersweet and sweet apple varieties.