all 12 comments

[–]trimalchio 5 points6 points ago

oooh an apricot tree sounds nice

ive got some apple trees and cherry trees and a mulberry tree but all of them are so dysmally bad at producing fruit it's just pointless to even check them. I'm particularly annoyed about the mulberry because usually they're prolific producers and this one is huge. I wonder if it was fruitless on purpose because of that...

but yeah free fruit is awesome.

[–]ALL-D[S] 5 points6 points ago

I found a couple of 20 foot loquat trees that were still covered in fruit at the end of the season, and I'm going to go back next year with a ladder and harvest a ton for preserves. I live in the southwest so everything produces really well.

[–]trimalchio 3 points4 points ago

!?!?!?!?!??! LOCQUWHAT!??!?!!!

thats awesome. i wish there were more fruit trees around me but they were all abandoned in the last few decades and only a few orchards are still around and they're really more focused on touristy stuff. (not that apple cider doughnuts aren't good but jeez folks yall run a cider orchard where yo bitter apples at.

but anywho. i digress. (if you like this tangent please consider reading this really long article about tinmouth apples.

[–]ALL-D[S] 2 points3 points ago

I love this! I didn't know that cider had so much to it! I'm already looking at ordering some of the Shacksbury ciders. Is that a good idea, or do you have a suggestion of what I should try?

edit: also, are apple cider doughnuts just doughnuts leavened with apple cider? I've never come across anything like all this stuff where I'm from and I'm really curious.

[–]trimalchio 2 points3 points ago

so my favorite ciders are either homemade or from normandy. there are occasionally good producers in the northeast but tbh cider has become a horrible "beer for girls and gluten intolerants" kinda bullshit marketing niche. angry orchard/woodchuck/every other "craft" cidery are all pumping out sweet one dimensional cider.

you can sometimes find Normandy cider; it's sweet but not one dimensional and it's amazing. (it sometimes gets funky because it's totally natural but when it gets funky it's like blue cheese and it never overpowers the apple so it winds up being like a well melded dish with apple and blue cheese which is kinda awesome. and i don't even like blue cheese)

anyways, sometimes you can also find basque cider; that's totally different and pretty challenging as a drink for an uninitiated person; the cider is very tart and very funky; the traditional way of pouring it involves pouring it a meter away from the glass pouring very slowly straight down to aerate the cider. it's crazy stuff but it's awesome, i love the funky profile on it and it ages wonderfully.

with new england style cider though.... ugh that's so hard to pin down. I've so often talked about what it really is and what it used to taste like and what it would theoretically be made of now... but mostly it's just a category that people think they should enter for competitions but it's just not what they made because it's so fucking impossible to make proper new england cider anymore. like, it's supposed to be VERY alcoholic; almost 9% with sugar additions and stuff like that. but it would also be made with natural yeast theoretically; the apples provide yeast and they didn't have pasteurization techniques so it's reasonable to just work with whatever yeast you get from your pressing now, but that's a very tough yeast to work with really; it takes decades of blending and washing out bad barrels and not washing good ones to get down to what a real new england cider would've been...

but yeah, cider is a really interesting drink and it's really sad that prohibition killed out so many prized cultivars; but it was probably going to happen without it anyways; cider orchards were ravaged in WW2 in england too and while in america there wouldn't have been damage there certainly would have been neglect in the orchardsand a lack of market in the 50s back when all farmhouse products were dying out.

also: about cider doughnuts: I have no idea what makes them cider doughnuts but i would assume they put cider in to the dough for the liquid. they're generally just slightly appley doughnuts with sugar cinnamon coating. they're delicious as fuck tbh.

[–]ALL-D[S] 0 points1 point ago

So despite all the talk those Shacksbury ciders arent so good?

I cant stand super sweet cider unless I'm cooking with it, but I love good beer and I'm really curious what the cider equivalent is. Do you have any specific recommendations that I would be able to track down, or should I just look for Basque and Normandy cider in general?

[–]trimalchio 1 point2 points ago

oh i actually don't think I've ever gotten to try Shacksbury. I would assume they're doing good stuff and I didn't really think about trying to buy their cider because most places can't ship to you but it does look like they're in a state that allows that which is cool so def go for it if you can't find this type of stuff locally.

also, i think it's funny that they have a basque cider that is a partnership with a spanish cidery; that's probably good because the basque style cider I had from another boutique cidery was terrible so going to the source was probably a good idea...

but I'm not really sure what their dry will be like though; it seems to have a lot of residual sugar for a "dry" cider. the closest thing to what I make is probably their pet nat; carbonated and totally wild appleyness, it gets funky and tart usually. I'm not sure if any of their stuff is tart like I make it... idk... but yeah, go for some shacksbury, or check out good beer and wine stores around you and see if they've got Domaine Dupont (for normandy cider) or Sarasola for Basque Cider, or really any other norman or basque ciders, but those are two that I get around here because the american distributor is local so I can vouch for the quality.

but yeah, as far as finding good cider that isn't so sweet it soudns like basque is going to be the thing for you. Norman cider is still pretty sweet but it's just better at being a sweet cider (also it's totally natural how they do it and it's wicked interesting biology and chemistry)

[–]ALL-D[S] 1 point2 points ago

Thank you! I'm actually fine with sweet, I just need it to be complex sweet, not candy sweet. I'll look into all of this and I might take a shot at the Shacksbury stuff.

I know bakers and cooks and foragers, but all of my friends who still drink go for trash, so this has been a huge help.

[–]trimalchio 1 point2 points ago

I'm so glad I could help! I love talking about this stuff so if you ever want recommendations or to geek out about fermented beverages definitely hit me up because I love talking about this stuff!

[–]ALL-D[S] 1 point2 points ago

I love kombucha if you know anything about that and I've been working out the recipe for an apple cider vinegar drink with a friend. Maybe I'll just post that when it's ready

[–]you_may_die 3 points4 points ago

that's so cool, i live in the southeast (of canada) so i've never seen cityfruit in my life