Making Your Own Hard Cider
You might remember a time when a jug of cider that sat around in the fridge too long started to get fizzy. When you removed the cap there was a little spurt
Written by Anne Whyte
Issue: October 2013
Take your hard ciders to the next level with oak-aging. Whether in a barrel or through oak alternatives, these ciders feature a depth of flavor and complexity otherwise unobtainable. Two ciderheads share their tips for oak aging.
Fall is coming and apples will soon be aplenty! Three pros share advice for three different types of ciders (fruited, spiced, and hopped).