Craft Hard Cider: Recipes, Tips, and Ideas for Making & Enjoying 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
The impact of temperature on yeast fermentation. Temperature has a big impact on how yeast ferment. In fact, it can even prevent yeast from fermenting. Pasteurization is the extreme example on the hot side that can kill yeast. Cold can also prevent or slow yeast strains from fermenting but, it doesn’t tend to kill the … Continue reading The Impact of Temperature on Yeast Fermentation
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
Apple Trees: Chill Hours Chill hours are defined as the number of hours below 45F (7C) but above 32F (0C) that your tree will experience in a given calendar year. Most apples trees need at least 1,000 chill hours each year. That’s around 42 days or 11% of the available days or hours in a … Continue reading Apple Tree Chill Hours
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