Craft Hard Cider: Recipes, Tips, and Ideas for Making & Enjoying Hard Cider
Nuts! Cider Recipe: A cider aged on walnuts. This recipe started several years ago when I learned how astringent walnuts are. Go put a raw, unsalted walnut in your mouth and slowly chew it. Chew it for a good 30 seconds if you can. Have some water handy in case you choke. That experience led … Continue reading Making Nuts! Cider
A Simple Recipe for Making Hard Cider I’m frequently asked for a simple hard cider recipe. I published “My First Cider” recipe several years ago, which was intended to help guide the first time cider maker. However, I recognize that it may not be considered the simplest or easiest recipe. In fact, it’s less recipe … Continue reading Making Simple Cider
Flora Dora Cider Mistelle Label Flora Dora is another fortified hard cider recipe. It is what I call a cider mistelle. I put mistelles in my Dessert style of ciders. These are ciders with higher levels of alcohol and are normally served with the dessert course. The dryer versions I sometimes serve as apéritifs and … Continue reading Making Flora Dora Cider Mistelle
Easy Cherry Cider Label I didn’t always press my own apples to make cider. Like many people, I started making cider using store bought juice. I also think I made some good cider from store bought juice and you can as well. For this recipe, I thought I would go back to my roots and … Continue reading Making “Easy” Cherry Cider
Li’l Apple Cider - A cider crafted with manzanita berries. If you are ever near where manzanita trees grow, I encourage you to find one. They are a gorgeous tree. In southern Arizona you can find them on some of the mountains and they surround one of the orchards that I pick, which is around … Continue reading Making Li’l Apple Cider
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
Winter: Lager yeast fermented hot and aged on hickory. One day I woke up with a crazy idea for a hard cider recipe. Okay, it’s more than one day but, sometimes they actually work. I had been reading about fermentation temperatures and whether hotter or colder fermentations are better. I noted that much of the … Continue reading Making Winter Cider
Tupelo Cyser Label One of my favorite adjuncts for cider is honey. It’s amazing how just a little honey can add unique aromas and flavors to a cider. It also turns it into a cyser, which is a cider made with honey. If you make mead, you might start calling it other names. For me, … Continue reading Making Tupelo Cyser
Heirloom Cider Label Every season, I seek to try something new. That usually always includes new apple varieties when I can find them. This year I also experimented with yeast and juice clarity. If you will recall from my earlier post on clear or cloudy juice, clearer juices can produce more fruity esters. I incorporated … Continue reading Making Heirloom Cider
Flamin’ Hops Cider Label This year, I embraced the organic Carolina Reaper pepper as part of my cider ingredients. I have used chipotle peppers before but when I saw the World’s Hottest Pepper was available as organic, I had to try it. My first plan was for my Ruby Reaper cider mistelle but since I … Continue reading Making Flamin’ Hops Cider
PricklyCider.com 