Farming Today on cider exports and "Cyder" versus "Cider"

[Wayne Bush]

In case you missed it, Radio 4's Farming Today program this morning had a story on cider exports to the US.  In the lead-in to the story, and in the teaser at the top of the show, the reporter states that there is a fundamental difference between "cyder" spelled with a "y" and "cider" spelled with an "i".  The former, the report says, is made from the first pressing of apples and the latter is made from "further pressing of pulp."  I think this is not accurate, so I wrote to Farming Today to say that I believe the difference between the "y" and the "i" spellings is merely the evolution of language over time, although a few cider makers today are using the old English "y" spelling today as a marketing device to differentiate what they consider to be a quality product with a high juice content from a mass produced, lower quality product.  However, I think the majority of makers of highest quality cider in the UK today use the "i" spelling.   Am I right or wrong?  I didn't hear back from Farming Today.  I also asked them for some coverage of the craft cider industry--which is the really important story!  Here's a link to the podcast of this morning's program:  http://www.bbc.co.uk/programmes/b006qj8q/episodes/downloads

[Devon Ben]

I agree with you -  just posted about this on FB . People can spell how they like but the description given on BBC was in my opinion based largely on some marketing spin from Aspals. T0 me spelling it Cyder is like calling an inn an Inne  to make it seem somehow more olde fashioned. I was goign to write in myself

[Jez Howat (BT)]

Not sure where you mean on the Aspalls website Ben – all I found was this:

 

“The fermentation was long and slow, usually taking all winter as the temperature dropped and slowed down yeast activity. By the time the blossom appeared on the trees, the cyder was ready  racked in to clean barrels. Sugar was often added to give a second fermentation, making the cyder strong and aiding its keeping qualities. To indicate they were strong, and of higher quality, they were spelt with a “Y” rather than an “I” and at Aspall, we have only ever spelt with a “Y”. Double fermented cyders were often exported and were the mainstay of drinkers across the Empire before India Pale Ale took over in the 18th century.”

 

That refers to their own practice for a ‘double fermented cyder’. So I really do think it is some BBC goon researcher who has misread that than anything else and misquoted it in the lead of the item.

 

However, it is a bunch of marketing BS…

 

Jez

 

[Ben Totterdell]

Yes - fair point

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[Vince Wakefield]

“Sugar was often added to give a second fermentation, making the cyder strong and aiding its keeping qualities. To indicate they were strong, and of higher quality, they were spelt with a “Y” rather than an “I” and at Aspall, we have only ever spelt with a “Y”.”

 

Any source for this statement ?

 

Cheers

Vince

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[Wayne Bush]

Farming Today ran a new story this morning to correct the record on "cyder" versus "cider".  Never say the BBC doesn't listen to feedback!  Here's a link: http://www.bbc.co.uk/programmes/b08dmk49

[Rod Calder-Potts]

Alternative facts ?

Rod Calder-Potts