Hard Cider Tip #30: Pressing apples into cider

Methods for pressing apples

Maybe you realized those apple trees you planted a few years ago can actually produce quite a bit of fruit. Or, maybe your neighbor has a tree. Maybe you joined a social media group and have listened to enough people talking about pressing apples that you want to have a go at it yourself. If … Continue reading Hard Cider Tip #30: Pressing apples into cider

Making Ruby Reaper Cider Mistelle

Making Ruby Reaper Cider Mistelle

Ruby Reaper label There are many different types of fortified wines. The process consists of adding spirits to wine often during fermentation to stop the process by raising the alcohol level. In my book, I talk about three main style categories for hard cider: Traditional, Adjunct, and Dessert. This last category is where this recipe … Continue reading Making Ruby Reaper Cider Mistelle

Hard Cider Tip #29: Aging on Lees (Sur Lies)

Aging on Lees

Aging on lees, also called ‘sur lies’, is a traditional practice for many wines and hard ciders. In Burgundy, France, there is a saying that translates something like ‘lees for wine is like a mother for a child’. The concept being that just like a mother nurtures their child, so to do lees nurture a … Continue reading Hard Cider Tip #29: Aging on Lees (Sur Lies)

My Favorite Apples of 2020

Best Apples of 2020

Something good needs to come from 2020. For me, its all about the apples. I got to try some great new apples along with my usual favorites this year. While my main focus is always on hard cider, better understanding apples helps me choose the best ones to use for my cider. Part of understanding … Continue reading My Favorite Apples of 2020

Hard Cider Tip #28: Malolactic Fermentation

Malolactic Fermentation

There is an often referenced but just as often confusing process in hard cider making called malolactic fermentation. You might see it abbreviated by the acronym MLF and sometimes referenced as LAB. In reality, it’s not actually a fermentation process at all but is a bacteria reaction that converts malic acid to lactic acid (1). … Continue reading Hard Cider Tip #28: Malolactic Fermentation

Help! My cider isn’t fermenting.

Not Fermenting

Fresh pressed apple and pear juice will naturally have the microflora (yeast and bacteria) to ferment into hard cider. For many people, they use these natural organisms to create great hard cider. For others, they want to control the flavors and process and will use commercial yeast. In both cases some people use Campden tablets, … Continue reading Help! My cider isn’t fermenting.

Popcorn and Hard Cider

Popcorn and Cider

While I really like pizza and hard cider, there is another pairing I thoroughly enjoy. That is popcorn and hard cider. One of the reasons I really enjoy pairing these together is because of the diversity you can achieve with both products. Popcorn can be made savory or sweet. You can veer it towards salty … Continue reading Popcorn and Hard Cider

Hard Cider Tip #27: Clear or Cloudy Juice

Clear or Cloudy

I hope you are finding the information you need. Please don’t hesitate to leave me a comment or contact me if you have specific questions. To make the best hard cider, should juice be crystal clear or should it be cloudy? Have you even thought about it much? If you have read some of my … Continue reading Hard Cider Tip #27: Clear or Cloudy Juice

Hard Cider: The Local Way

Local Cider

I am a big advocate that hard cider should reflect your local area. If you are lucky enough to live in England, France, Spain, or even some places in the US that have cider apples, maybe local hard cider would means a traditional cider. That could be dry, tannin-rich and farmhouse, keeved and sparkling, or … Continue reading Hard Cider: The Local Way

Pizza and Hard Cider – Part IV

Pizza Cider IV

It’s pizza and cider time! If you didn’t know that I like pizza and hard cider, or you need some more inspiration for some wonderful pizzas, you should also check out my other three posts: Part I, Part II, and Part III. For Part IV, the unique crust flavors continue and are becoming a major … Continue reading Pizza and Hard Cider – Part IV