Drinking Cider: Temperature Effect

Temperature Guide for Serving Hard Cider

What is the right temperature to drink a cider? Should it be cold, chilled, warm, or even hot? Yes, you already know my answer, which is that it will depend! Hard cider is not a simple product. In fact, because it’s a relatively young and overlooked beverage in most places around the world, I propose … Continue reading Drinking Cider: Temperature Effect

CiderWords: pH

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Understanding pH to Make Better Cider Have you ever thought about what pH really means and why it might be important to cider making? Well you should. It is one of the key measurements that can help you make better hard cider. It’s also one if the easiest to measure since inexpensive and reasonably accurate … Continue reading CiderWords: pH

Cider and Health – Proanthocyanidins

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Proanthocyanidins Characteristics Besides providing hard cider with organoleptic benefits, like bitterness and astringency, phenolic compounds can provide valuable health benefits. The old adage of an apple a day keeps the doctor away has a lot of truth to it. Many studies have shown the healthful benefits derived from the moderate consumption of red wine. These … Continue reading Cider and Health – Proanthocyanidins

Cider and Health: 5-caffeoylquinic Acid

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5-caffeoylquinic Acid And it’s health benefits I like the motto, ”All things in moderation”. I enjoy my hard cider with dinner and for me, one is plenty. I love contemplating the aroma, the flavor, and how it goes with the food. What I also enjoy is that hard cider can have healthful aspects. It’s part … Continue reading Cider and Health: 5-caffeoylquinic Acid

When are apples ripe?

When are apple ripe?

How do you know the apples you are using for hard cider are ripe? Maybe, you would ask me to define ripe. Is ripe defined by the ideal time to harvest an apple, to eat an apple, or to press an apple. We could even consider the question of ripeness for cooking apples. In my … Continue reading When are apples ripe?

Freeze Concentrating Apple Juice

Freeze Concentrating Apple Juice

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

Why do apples turn brown?

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The simple answer to why apples brown after being sliced is polyphenols and oxygen. Polyphenols in the apple flesh oxidize and turn brown. That’s the shortest Mālus Trivium I have ever written! Well, maybe there is a little bit more to it. As with most things about apples and hard cider, the answer is often … Continue reading Why do apples turn brown?

Film Yeast – Flor – Pellicle

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A layer or film formed by yeast on the top of hard cider when exposed to oxygen during storage. So you open the lid to your bucket or peer through the glass of your carboy and what do you find, some gnarly looking whitish film, crust, or even little island floating on the surface. What … Continue reading Film Yeast – Flor – Pellicle

Acetic Acid: How Cider Becomes Vinegar

When cider becomes vinegar - acetic acid

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

Hard Cider Aroma Sources

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The Source of Aroma Compounds In Hard Cider The aroma of hard cider is vital to its flavor and ultimately, it’s quality. If a cider has unpleasant or off-flavors, it can turn off potential drinkers or for home cider makers, the loss of bragging rights at your next get-together or family reunion. That aroma is … Continue reading Hard Cider Aroma Sources