Sydney Camm’s Marvel Machine is a popular phrase amongst a group of friends sharing a passion for flighty things (not the poultry type) and has always been a name chosen to adourn a cider. This cider, our second ‘mix’, is a little bit thought out, in that I know two of the varieties for sure! It’s approximately one third Dabinet cider apples, one third Rosemary Russets and one third a random cooker scrumped from Farmer John next door. You can see what it used to look like back in December, here.
As it used late varieties, in started to ferment, and then went dormant over winter, which is what I’ve been looking for. Come April it sprang back into life again and continued with a slow ferment. Still going this week with a bubble every twelve minutes or so from the airlock, I decided to measure the SG, which came out at around 1.000 – a bit above total dry. Bottling now is safe, but I don’t have the experience to know if there’s enough SG left to create a natural carbonation in the bottle – we’ll soon see, unless we drink it all before that happens! It did taste fuller bodied though, and a touch sweeter, but still very much a dry cider. This is the second time a Dabinet-based cider has overwintered, so this coming season I’ll make another version of Sydney Camm’s Marvel Machine, but replace the unknown cooker with a known variety, and bottle it with a slightly higher SG to ensure in-bottle carbonation.