Craft Hard Cider: Recipes, Tips, and Ideas for Making & Enjoying Hard Cider
I broke down the equipment used to make hard cider into the following three basic process steps. Fermentation Equipment Aging Equipment Bottling Equipment In this post, I’ll cover the Aging step. You can find PDF files of each step in The Shop. As I did with my other posts, I am taking the view of … Continue reading Cider Equipment: Aging
I did a previous experiment using heavy toasted French and American oak on a cider to see if we could recognize a difference in the aromas. This led to using oak more often and to even start experimenting with different wood, like maple, hickory, and birch. Wood is a great adjunct for cider. Besides adding … Continue reading Aging Cider with Oak
Black & Gold Cider Label Black & Gold Cider is made from two of my favorite apples: Arkansas Black and GoldRush. I enjoy eating them, though I recommend cutting up the Arkansas Blacks as they can be a little hard. However, they both have a fair amount of tannins and acid as well as aroma. … Continue reading Making Black & Gold 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
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
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