Hard Cider Tip #17C: Develop Your Method (Part 3 of 3)

Defining Your Method: Part 3

This is the third part in my three part tip on developing your method for making hard cider. My focus is on the process versus the ingredients. I will highlight ingredients, but my goal is to help you understand the processes involved in making a hard cider that you enjoy. In Part 1, I highlighted … Continue reading Hard Cider Tip #17C: Develop Your Method (Part 3 of 3)

Hard Cider Tip #17B: Develop Your Method (Part 2 of 3)

Defining Your Method: Part 2

This is the second part in my three part tip on developing your method for making hard cider. My focus is on the process versus the ingredients. I will highlight ingredients, but my goal is to help you understand the processes and equipment involved in making a hard cider that you enjoy. In Part 1, … Continue reading Hard Cider Tip #17B: Develop Your Method (Part 2 of 3)

Hard Cider Tip #17A: Develop Your Method (Part 1 of 3)

Defining Your Method: Part 1

So you enjoy making hard cider or maybe you are thinking about trying to make your first batch. Either way and like most things in life, it’s good to have a plan for your hard cider endeavors. Do you want to find that one hard cider you love and make a special batch every year … Continue reading Hard Cider Tip #17A: Develop Your Method (Part 1 of 3)

Hard Cider Tip #16: Kegging Systems

Keg Systems: Hard cider Benefits

Are you just starting on your homemade hard cider journey? Maybe you have been making hard cider for a bit and are thinking about upgrading your kit. When I started making hard cider, I wondered what equipment I would need. I read a lot of books and most focused on using glass carboys or buckets … Continue reading Hard Cider Tip #16: Kegging Systems

Hard Cider Tip #15: Pectic Enzyme

Pectic Enzymes: Hard Cider Benefits

What is pectic enzyme and why would you add it to your juice or cider. Pectic Enzyme is also know as pectinase, which is an enzyme that breaks down pectin. In other words, it is a protein that acts as a catalyst to degrade the pectin naturally found in fruit. Pectin is a complex carbohydrate … Continue reading Hard Cider Tip #15: Pectic Enzyme

Hard Cider Tip #14: pH and Acid

Hard Cider: pH versus Total Acid

Are pH and acid the same? Is one more important than the other? Why should you even care? For the craft home hard cider maker, your pH is the most important of the two measurements. That’s because it lets you know whether your juice and cider are more susceptible to spoilage. Bacteria won’t live well … Continue reading Hard Cider Tip #14: pH and Acid

Hard Cider Tip #13: American Vs. French Oak

Hard Cider: French and American Oak

I was able to get a good amount of Newtown Pippin apples last harvest so I used this heirloom apple to make a variety of hard ciders. I made Pippin Magic and Merry Pippin (Cider of Gondor) with Newtown being the main apple. I also added some Newtown Pippin juice to my ice cider, Frozen … Continue reading Hard Cider Tip #13: American Vs. French Oak

Hard Cider Tip #12: Counter-Pressure Bottle Filling

Bottling: Using a counter-pressure bottle filler.

As a homemade hard cider maker, I keep finding myself looking for new and maybe better ways to make and process my hard cider. Most of my hard cider recipes are based on my current method for making hard cider, which entails using kegs. Kegs have given me more flexibility in managing my process for … Continue reading Hard Cider Tip #12: Counter-Pressure Bottle Filling

Hard Cider Tip #11: Testing Yeast

Experimenting with yeast.

As I’ve previously noted in other posts, yeast are part of the fungus family. They are a single cell microorganism. Micro meaning microns in size. They are also what convert sugars into alcohol and CO2. The world is full of yeast and you can cultivate these to ferment your hard cider, which is known as … Continue reading Hard Cider Tip #11: Testing Yeast

Hard Cider Tip #10: Stuck Fermentation

Stuck Fermentation

What is a stuck fermentation? When making hard cider, a stuck fermentation refers to a situation where the juice or partially fermented cider has sugar present but the yeast is unable to process it. Sometimes, this might have been your plan. Other times, this is your problem. This hard cider tip is intended to demystify … Continue reading Hard Cider Tip #10: Stuck Fermentation