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For gardens and Grape gardens across the UK, Record-hot summer Have intervened with them Alcohol productWhich in turn can strengthen the shelves a bit next year.
Long, warm and dry summer period, which was Britain Hiding indoors means that like a fruit AppleGrapes and berries were very sweet when cut.
As a result, such as drinks Cider And Liquor When the first time it is made, there will be a high amount of alcohol.
Celtic march director Susan Vaughan, which makes the cider in a family farm HerfordshireSaid: “It is too early to say how it will affect the taste of our cider, but the initial pressure is showing rich, boulder flavor with more heat than previous years.
“The level of sugar in the apple is actually high, which definitely leads to high alcohol content.”
Ms. Vaughan said that, due to hot weather, she decided to harvest her apple at least a week ago. He said that this year’s crops were contrary to any type of crops seen in recent times, which had record levels of sugar and grapes.
But alcohol content in the next summer product will not be affected, she says, as they plan to reduce ABV levels to ensure stability in their cider.
The heat was the hottest in the UK, with back-to-back heatwaves, and average temperature of 16.10C-1.51C above a long-term average.
Andrew Patterson of Lallemand Brewing stated that the conditions meant more photosynthesis, the process in which the plants form sugar using sunlight energy to convert carbon dioxide and water into glucose.
He said that the lack of rain also helped produce sweet fruits, as berries, grapes and apples had less water, a strong sugar material. “When you have high level of sugar in the apple, there is a food source for fermentation … yeast will consume sugar, and in doing so, it will make alcohol.
“So if you have more sugar at the beginning of the fermentation process, the yeast will naturally make more alcohol during the fermentation process.”
He said that large producers will always standardize the product for a specific alcohol concentration, often about 5 percent.
However, at the other end of the market, small craft producers can choose to allow for a natural variation in alcohol concentration, he said.
Mr. Patterson said that the fermentation of this heat has just begun, and the customer may see an effect in the cider as soon as possible, the next year will be around spring or summer, and later also for alcohol.
“Interestingly, because it was a dry heat, you will find strong wine or cider, but you will actually reduce it because the berries or apples have less liquid.”
Darryl Hinkman, the head of business development in the Weston Cider, is built in the Hearfordshire rural areas, said: “Due to long hot heat, apples that we have received so far are high in sugar, and it helps in fermentation.
“(Because) the lack of rain, however, the actual weight of the fruit, so far, the vs are slightly below the last year, which means the apple, although very sweet, is not really bulk.”
Mr. Hinkman said that there would be almost no difference in their finished products, as they mix their juices to ensure their cider stability.