Have you ever wondered if you should really press your own apples for hard cider? What should you do to make a sweet hard cider? How can you tell if the apples on that tree have tannins? Should you document your hard cider recipe? How do you really clean bottles and equipment? Isn’t cleaning and sanitizing the same thing? What’s the best way to clarify that hard cider or should it be clarified?
These are the types of questions that I had when I first started crafting hard cider and making hard cider recipes. Check out the following tips for help in making your own hard cider and improving your hard cider recipes.
- Hard Cider Tip #1: To Press or Not to Press
- Hard Cider Tip #2: Color Retention
- Hard Cider Tip #3: Making Hard Cider Sweet
- Hard Cider Tip #4: Testing for Tannins
- Hard Cider Tip #5: Making Hard Cider Clear
- Hard Cider Tip #6: Document Your Hard Cider
- Hard Cider Tip #7: Adopt a Mascot (Fun for Pet Loving Cider Makers)
- Hard Cider Tip #8: Bottle Cleaning
- Hard Cider Tip #9: Bottle Sanitizing
- Hard Cider Tip #10: Stuck Fermentation
- Hard Cider Tip #11: Testing Yeast
- Hard Cider Tip #12: Counter-Pressure Bottle Filling
- Hard Cider Tip #13: American Vs. French Oak
- Hard Cider Tip #14: pH and Acid
If you need inspiration for your next hard cider cider, check out the Hard Cider Recipe section. Here’s a quick link.
If you have questions about making hard cider or have a tip or topic you’d like me to cover, send me an email or leave a comment. My goal is to help you make craft hard cider through sharing my experiences and providing my knowledge.
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