Craft Hard Cider: Recipes, Tips, and Ideas for Making & Enjoying Hard Cider
COVID-19 has brought an interesting term to our attention that most of us probably never heard before the advent of the vaccines being hailed as modern miracles. That term is lipids. Lipids are why the Pfizer and Moderna vaccines require special refrigeration and a key part of how they work. This is all well and … Continue reading Lipids and Cider
The steps to freeze concentrating apple juice. Have you ever wanted to make ice cider? What about using juice concentrate for bottle conditioning? Have you ever wondered if there was an effective way to store apple juice? These are all reasons why you might want to freeze concentrate apple juice, or any juice for that … Continue reading Freeze Concentrating Apple Juice
As I’ve noted in an earlier article on pressing apples, there are a lot of methods and equipment you can purchase or make to press apples into juice. If you have quite a few full-sized trees in the backyard producing thousands of pounds (500+ kg) of fruit, a larger grinder and press system is probably … Continue reading Making Cider with a Juicer
If you read some of my other articles on sulfites and sorbates, you will know that I am not an advocate of using Campden, potassium metabisulfite, sulphite, SO2, or whatever other term you use for this preservative and sanitizing compound. The biggest reason I am not an advocate is because I think it’s overused, especially … Continue reading Potassium Metabisulfite: The Overview
I have sampled a few ciders over the years and I have worked to develop a more discerning palate. It hasn’t been easy. For many years, I wasn’t open to trying new things. However, I now seek out the new and unique, especially when it comes to fruits and vegetables. I do this partially as … Continue reading Cider Tasting – Common Faults
Filtration is a process used to remove unwanted compounds from a hard cider. Those compounds can range from suspended solids that are relatively large to the smallest of particles like sugars and salts. Those smallest particles basically mean you will only have water remaining and would usually require an osmosis filter system. It is possible … Continue reading Filtration Basics
Can hard cider go bad? You know, can cider spoil? I often see posts about someone who found an old bottle of cider they forgot and the question often asked is whether it’s safe to drink. The answer is usually, yes, it’s safe to drink. That is because hard cider won’t really spoil, it simply … Continue reading Acetic Acid: How Cider Becomes Vinegar
Pichia kluyveri is found on many types of fruit but also on the fleshy part of the plant(1). Several isolated strains came from prickly pears in Arizona and California, which I appreciate given where I currently live. However, it was also isolated from olives and is very common on apples as well as coffee. It … Continue reading Alternative Cider Yeast: Pichia kluyveri Overview
I like to experiment, especially with food and hard cider. Research I have read indicates that clearer juice will yield hard cider that is fruitier. One of the ideas is that with less sediment and solids, you reduce the level of bacteria and natural yeast that might generate off-flavors. I wondered if this would be … Continue reading Wild Thing: A Cider Process Experiment
Originally isolated from grapes in California in 2002 and classified as Candida zemplinina in 2003. It was later changed to Starmerella bacillaris. The two samples I obtained from the USDA were logged under Candida zemplinina. Like many yeast, the advent of DNA sequencing has helped better classify many different yeast strains. However, recognize that you … Continue reading Alternative Cider Yeast: Starmerella bacillaris (Candida zemplinina) Overview
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