That's right about the cold ferment. The only heat would be used to dissolve additional sugar for higher alcohol content prior to fermentation. Cider is much more popular in Europe, but growing in the US. As I mentioned in the post, I got into it because of its accessibility; it didn't seem as complicated as beer making, though it does take longer.
love this, cider is very underrated! Also nice from an environmental perspective because it's a cold ferment, no heat is needed (I don't think?)
That's right about the cold ferment. The only heat would be used to dissolve additional sugar for higher alcohol content prior to fermentation. Cider is much more popular in Europe, but growing in the US. As I mentioned in the post, I got into it because of its accessibility; it didn't seem as complicated as beer making, though it does take longer.
I'm curious, where does Johnny Appleseed fit into the historical account of apples? All jokes aside, this was a great read. Thanks for sharing!
So glad you enjoyed it. Thanks for reading. 😊
I have hard cider, cider vinegar, and nonalcoholic cider stored comfortably in the canning pantry ... happiness comes my small batch creations.
That’s awesome! I’d like to try making a batch of vinegar next.