Cider: apples, barns, cakes…

Welcome to Cider.Space.  We’re based in the West Country of England but Cider.Space knows no boundaries or borders; it’s wherever cider is grown or enjoyed.

We’re hoping to cover all aspects of cider from orchard to glass. At it’s simplest, cider is  just fermented apple juice but there’s also craft, chemistry and culture in Cider.Space. We take a pretty catholic view on its definition. We include apple juice (or cider as it’s called in North America), cider (or hard cider, as they also call it), cider brandy and variants including cider vinegar. Not just for drinking, either, but as an ingredient in dishes from traditional Devon recipes to inventions of modern Indian cooking. Seriously.

Growing, pressing, drinking, cooking

And while we prefer organic, crafted cider we have room for drinks created on a larger scale, as long as they’re decent. All aspects of cider-making are important to us but  especially support for growing and preserving rare apple varieties and Britain’s beautiful orchards.  We plan to let you know how you can help, including planting your own trees. Of course, we’ll also show you how to turn your apples and your neighbours’ into cider and delicious dishes.

Cider-flavoured events and experiences

We launched in October 2017 during the UK’s Cider Month, when were also be gathering apples and pressing our own cider. We recently launched the first of our events, a full-day course at Exeter Cookery School, and have more planned.

Art, science or olofactory experience, they’re all in Cider.Space and as time goes by you’ll find them on this site. Meantime we’d like to hear from you, especially if you have cider knowledge to share,  a cider-related book or event you’d like the world to know about, apples or equipment you’d like to sell or an orchard you need a hand with. Please contact us using this here form. Continue reading

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Recipe: Sweet apple omelette a la normande

Preparing crepes in France
Cooking crepes in France.
Apples, cider and/or Calvados together feature in a great many Normandy recipes, often with cream, including vegetable, fish and meat dishes as well as desserts such as this beauty. Continue reading
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Brill steamed with a cider sabayon, perfect for apple season

Brill is a flat fish, and often thought of as a sweeter and cheaper alternative to turbot, while a sabayon is similar to a hollandaise and easy to make. The dry cider and Tabasco in this recipe provide balance. Continue reading

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Cider lollies recipe

Cider lollies were a feature of many a middle-aged Briton’s childhood. Unlike the ones we used to get from the ice cream van these user proper cider so they contain alcohol are for grown-ups. But you could do something similar using apple juice, the purer the better, of course. Continue reading

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Wales has 100 types of apples and pears

Wales now has more than 100 officially recognized apple and pear varieties of its own. Of the 73 recently rediscovered as part of a two-year research project, more than 40 are ‘new’ Welsh cider or perry varieties. Continue reading

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DNA reveals apples’ mixed ancestry – Alice Roberts

The news that most of us carry some Neanderthal DNA has its parallels in the world of apples. Domestic apples such as Tom Putt and Kingston Black were long thought to have developed from the crab apple, Malus sylvestris, then it seemed that their true ancestor was Malus sieversii, a wild species named after the 18th-century German botanist Johan Sievers who found it in what is now Kazakhstan. Now, it looks as though both species have been mixing it up for millennia. Continue reading

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