The most basic hard apple cider can be made on your counter top in a matter of days, and is one of the easiest home ferments. For long term storage, you need a bit more equipment, time and patience, but it’s still a fairly straightforward process. I’ll share three ways to make hard cider in this post.
Did you know that back in colonial times, most apples were pressed into cider? And since there was no refrigeration, the only fresh apple cider came right off the cider press. The rest was served as hard cider. The book Wild Fermentation notes that in Massachusetts in 1767, annual hard cider consumption was greater than 35 gallons per person – that’s a lot of cider! [Read more...]