There is art and science involved in making great hard cider. PricklyCider.com is dedicated to helping you understand both the art and the science involved in the process. One idea I have been working to implement is a way to engage more of the expertise and experience from active cider makers around the world. With Cider Polls, I hope to capture more of those thoughts and ideas. In this poll, I want to capture your thoughts on how long cider should be aged before it’s consumed. I also want to understand how you treat different types of ciders. The goal is that with time, this will help guide other cider makers.
There is science behind the impact of aging cider such as the polymerization of tannins that occurs during aging. Malolactic fermentation (MLF) is another reaction that is part of the decision to age cider or not, just like whether you use adjuncts like oak, hops, other fruits, and spices. If you are making cider, I hope you will share your ideas by answering the following questions. This will hopefully provide future readers ideas on how they might approach the question of aging cider. Also, leave comments if you want to explain your approach to aging cider in more detail. Thanks for sharing and expanding the collective knowledge of cider making around the world.
If you are looking for more information on the art and science behind the question of how aging impacts cider, check out these articles.
Did you enjoy these tips on making hard cider? Check out my book to learn more ideas and information on making and enjoying hard cider. It will help you develop a process that matches your desire and equipment. It will also show you how to pair cider with food to maximize your experience. You can find it as an eBook and a 7×10 paperback on Amazon or a 7×10 paperback on Barnes & Noble. Click on these Links to check them out.
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