Craft Hard Cider: Recipes, Tips, and Ideas for Making & Enjoying Hard Cider
Cider or what some call hard cider is normally dry, which means it has little to no sugar remaining. This is because apple juice has about half the sugar that grape juice has and is often made with yeast (Saccharomyces cerevisiae) used for wine. The result is that when fermentation completes, you are likely to … Continue reading Cider Question: How to make sweet hard cider?
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
Being able to create a hard cider with some residual sweetness is often referred to as the holy grail of cider. The reason for this is because that sweetness can be used to balance the high acids often found in dessert apples and the tannins found in cider apples. This cider season I set about … Continue reading Experiments in Sweetness: Sweet Hard Cider
Cider Oxygenation: The amount of oxygen added to cider by processing It is often stated that you want to avoid oxygen exposure to your hard cider after fermentation begins. While this is a good practice, like most questions related to the production of hard cider, the answer often is it depends. With wine, micro-oxygenation can … Continue reading Cider Oxygenation – The Impact by Process
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
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