Scientist Crafts Cider from Wild Apples Found on Country Roads

Lucien Alperstein, a PhD candidate at UNSW, has embarked on a unique journey blending science with cider-making. His exploration began with wild apple picking, inspired by tales of abandoned fruit trees along country roads in Australia. This side project has blossomed into a significant venture that celebrates the unpredictable bounty of nature.

Discovering Wild Apples

Alperstein’s initial adventure into wild apple picking happened outside Sydney, roughly an hour and a half away. Along the way, he found an abundance of wild apples, which he and his friend collected, filling the trunk of their car. His passion has since expanded across various regions, from the Southern Highlands of New South Wales to the Adelaide Hills in South Australia.

Fruit Variety and Characteristics

In his explorations, Alperstein has noted a remarkable diversity among roadside fruit, including:

• Plums
• Nectarines
• Pears
• Crabapples
• Quinces
• Multiple types of apples

He describes finding beautiful and unique apples, some fragrant and juicy, while others are small and high in tannins. This variability arises from wild apples growing from seeds, unlike commercially cultivated ones, which are propagated through grafting. Alperstein emphasizes that each seed can yield a different apple variety.

Cider-Making Journey

Over the past decade, Alperstein’s cider-making has evolved significantly. He has upgraded his equipment from a family sedan to a trailer and van. His Road Cider project, in collaboration with Marrickville’s Wildflower Brewery, has been active since 2018. His cider has gained popularity, but the reliance on wild apples presents challenges.

Wild Apple Harvesting Challenges

Alperstein points out that wild apple trees typically produce fruit every second year, leading to an inconsistent supply. They require careful picking at peak ripeness or proper aging for optimal cider production. The process includes crushing the apples, pressing them for juice, and allowing wild fermentation. Alperstein’s approach relies on natural yeasts present on the apples.

Ingredients Beyond Apples

In addition to apples, Alperstein incorporates other fruits like pears and quinces into his cider. These additions enhance the complexity of flavors, providing a unique tasting experience that contrasts with commercial sweet ciders. He also emphasizes the importance of using quality ingredients for a traditional-style cider.

Community and Preservation Efforts

Alperstein’s fascination with wild fruits has led him to connect with like-minded individuals who also seek out wild apples for personal use. He acknowledges the potential ecological impact of non-native species, including efforts to manage them locally. While some areas classify these trees as invasive, Alperstein advocates for their value as a food source.

Future of Wild Cider

Although uncertain about the long-term trajectory of his project, Alperstein’s commitment to discovering wild fruit remains steadfast. He personally maps the locations of these hidden treasures, urging others to explore the roadsides where wild fruits flourish. With enthusiasm for wild apple picking, Alperstein encourages adventurers to look for these natural resources, especially in regions with favorable climates.