Fall in New England conjures up images of brilliant orange and red foliage, arts and crafts fairs, and anticipation of the first frost. While most homebrewers are starting to think about pumpkin
It is the lack of non-fermentable sugars that make dry ciders attractive to carbohydrate watchers.
A small cider press can cost hundreds of dollars. It is not difficult, however, to build your own press using inexpensive materials. The design of the press is flexible, to take into
Most homemade ciders, unless specially handled, ferment out completely and contain very little residual sugars. This is because apple juice mainly contains fermentable sugars (fructose, sucrose, and glucose), and smaller amounts of
With the ever-increasing popularity of Brettanomyces in the craft and homebrewing worlds, it’s a wonder that cider makers haven’t caught the “bug.” That may soon change, and with advice from these two
As every devoted homebrewer knows, hard cider can be boring to make. You need only two ingredients for cider — apples and yeast — and starting a batch requires just five minutes
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
Cider certainly has become quite popular in recent years and with the popularity has come many very nice ciders on the market. In my opinion this is all the more reason
Fall means apples, and apples mean hard cider. But don’t skip using hops, spices, and your favorite yeast strains!