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
Most commonly, hard ciders use a blend of apple varieties — with each variety expected to bring its unique taste to the cider — but many cidermakers are also producing single-varietal ciders
Hop heads can take a break from drinking IPAs as more and more cidermakers are adding hops to their beverages.
For my first ever taste of ice cider, I picked up a bottle at the local liquor store during a typical all-day New England snowstorm on my way home from work. I
A thirst-quenching but deceptively strong sparkling brew. Darker than most, because of the cider. Serve chilled.
English Hard Cider (5 gallons/19 L) Ingredients 5 gals. (19 L) fresh-pressed sweet cider, emphasis on a balance, as given in “Mixing Apples and Apples,” page 28. 4 cups (946 mL) cane
New England Hard Cider (5 gallon/19 L) Ingredients 5 gals. (19 L) fresh-pressed sweet cider, emphasis in the blend on acidic (as much as 40 percent) and astringent apples (8 to 10
Cidre Normande Ingredients 5 gals. (19 L) fresh-pressed sweet cider, blend emphasis on sweeter and more aromatic apples, less on acidic apples. 2 cups (473 mL) honey 1/2 tsp. acid blend 1/2
Cyserale (5 gallons/19 L, partial mash) OG = 1.055 FG = 1.010 IBU = 28 SRM = 8 ABV = 6% Ingredients 2 lbs. (0.91 kg) pale malt 0.5 lb. (0.23 kg)