Making Tupelo Cyser

Making Tupelo Cyser

Tupelo Cyser Label One of my favorite adjuncts for cider is honey. It’s amazing how just a little honey can add unique aromas and flavors to a cider. It also turns it into a cyser, which is a cider made with honey. If you make mead, you might start calling it other names. For me, … Continue reading Making Tupelo Cyser

Making Heirloom Cider

Making Heirloom Cider

Heirloom Cider Label Every season, I seek to try something new. That usually always includes new apple varieties when I can find them. This year I also experimented with yeast and juice clarity. If you will recall from my earlier post on clear or cloudy juice, clearer juices can produce more fruity esters. I incorporated … Continue reading Making Heirloom Cider

Making Flamin’ Hops Cider

Making Flamin’ Hops Cider

Flamin’ Hops Cider Label This year, I embraced the organic Carolina Reaper pepper as part of my cider ingredients. I have used chipotle peppers before but when I saw the World’s Hottest Pepper was available as organic, I had to try it. My first plan was for my Ruby Reaper cider mistelle but since I … Continue reading Making Flamin’ Hops 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: 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

Making “American Cider” (a.k.a Apple Juice)

American Cider - Apple Juice

If you are American or grew up in the US, you learned that cider doesn’t mean an alcoholic beverage. Cider meant this cold cloudy drink you would get with doughnuts when visiting an orchard or farm stand. It seem mystical or at least in your memory it is. There must be a special recipe for … Continue reading Making “American Cider” (a.k.a Apple Juice)

Making Sunrise Cider

Making Sunrise Cider

Sunrise Cider: Apricot and Apple There is an apricot tree at the apple orchard I frequent and it normally produces a huge crop of apricots. You can see where this is going. Sunrise Cider combines acidic culinary apples with fresh apricots. In my book, The Art & Science of Cider, I provided this cider recipe … Continue reading Making Sunrise Cider

Making Bitter Orange Hard Cider

Making Bitter Orange

Bitter Orange Hard Cider Label I love citrus adjunct hard ciders. This is because I like the bitters and aroma you can get from the peel. My favorites are pink grapefruit, guava, and orange. I think these tend to have a sweetness in the aroma that provides more balance to the bitter and acidic nature … Continue reading Making Bitter Orange Hard Cider

Making ‘En Chêne Hard Cider

‘En Chêne Hard Cider

I’ve been exploring the use of wood as an adjunct for hard cider. I’ve definitely been having a lot of fun with it. I need to not get carried away this season or I might end up aging every cider on wood. Hmmm... That might be a brilliant idea. Well, ‘En Chêne is a dry … Continue reading Making ‘En Chêne Hard Cider

Making Great Pumpkin Cider

Pumpkin Hard Cider: A Fall Tradition

If you live in the Northern Hemisphere, summer is quickly approaching. However, those in the Southern Hemisphere are starting to think about the coming winter. Either way, it’s time to be thinking about your fall hard cider plans. You might be deciding what to do with that final batch of last year’s hard cider or … Continue reading Making Great Pumpkin Cider