Craft Hard Cider: Recipes, Tips, and Ideas for Making & Enjoying Hard Cider
You may have noticed some changes to the Recipe Page on PricklyCider.com. If not, check it out here. I used to list the recipes by alphabetical order. As the number of recipes has grown over the years, I thought it might make more sense to group them by cider type and then alphabetical order. Someday, … Continue reading Exploring Prickly Cider: The Recipes
Pommeau is traditionally a French drink made by blending apple juice with calvados (apple brandy) and aging it. But, why can’t we make pommeau with other spirits, especially spirits made from what is local. If you live in the Southwestern United States, specifically Arizona, that local spirit would be tequila. Arizona Pommeau is the result … Continue reading Making Arizona Pommeau
I was debating what type of ice cider to make from last season’s frozen juice. I usually like to have some type of dessert cider option that I can offer. As a note, I think of cider in three categories: Traditional, Adjunct, and Dessert. Traditional ciders are those made just from apples and pears (perry). … Continue reading Making Prickly Pommeau
Nuts! Cider Recipe: A cider aged on walnuts. This recipe started several years ago when I learned how astringent walnuts are. Go put a raw, unsalted walnut in your mouth and slowly chew it. Chew it for a good 30 seconds if you can. Have some water handy in case you choke. That experience led … Continue reading Making Nuts! Cider
Servings: 10-12 Inch Pizza I continue to expand my pizza dough style in ways similar to how I adapt my ciders, which means adjuncts. Adding adjuncts is a great way to create balance in hard cider, especially when all you have are eating and cooking apples (Sweets and Sharps). It also provide a ways to … Continue reading Pizza and Cider: Tropical Heat
A Simple Recipe for Making Hard Cider I’m frequently asked for a simple hard cider recipe. I published “My First Cider” recipe several years ago, which was intended to help guide the first time cider maker. However, I recognize that it may not be considered the simplest or easiest recipe. In fact, it’s less recipe … Continue reading Making Simple Cider
This marks the 10th official pizza and cider post on PricklyCider.com. Most of these contain 4 homemade sourdough pizza and cider pairings so that is almost 40 pizza options. These pizzas range from veggie to meat lovers, classic to experimental, but they are all packed with flavors and paired with great hard ciders. Many of … Continue reading Pizza & Hard Cider: Part X
Red Pear-Sweet Apple Cider Label This is a cider with some natural residual sweetness. Actually, it’s a semi-sweet perry with some apple notes. That is because its 2/3 pear and 1/3 apple. For reference, I made made 3 gallons of this golden elixir of flavor, and I’m happy I opted for a larger batch. For … Continue reading Making Red Pear-Sweet Apple
Yes, I’m making sourdough crackers almost every weekend. That just means I have to let my starter sit out over night so I can make a pizza dough, some pretzels, or bread loaf as well. This has slowed our pizza proliferation, but it definitely hasn’t stopped it. You might also notice a shift in our … Continue reading Pizza & Hard Cider: Part IX
Blue Flame Cider Label My love of spicy food has been carrying over into my cider making. One of my favorites from last year was my cider mistelle, Ruby Reaper. It uses Carolina Reaper peppers, which were considered the world’s hottest pepper. I also made a hop and pepper cider called Flamin’ Hops that you … Continue reading Making Blue Flame Cider
PricklyCider.com 