Finally, New England ciders have a bold apple character and may be brewed with adjuncts such as white and brown sugars, molasses, honey, and raisins. Sometimes, they are barrel-aged. Then there are fruit ciders apple ciders finished with other fruits or fresh juice , German-style apple wine which is sweeter, higher in alcohol, and tends to express itself as a wine , and cysers which are made with honey and judged as a mead because the sugar content comes from the honey, not juice.
Yet, as Rutzen says, cider styles can be difficult because they are not always representative of the regions and a geographic label can be too broad. While the labels are useful to understand the general traditions, cider makers and drinkers can also refer to ciders as they taste and classify dry to sweet. Then they can talk about adjuncts included, whether it is fruits added at the end or added spices such as cinnamon, ginger, or vanilla. Overall, says Rutzen, cider making is less about following a recipe than it is about making a series of choices: the blend of juice, the strain of yeast, whether to increase sugar levels and what type of sugar to use, when to rack the cider into a new vessel and how many times to rack it.
There are possible missteps, such as an infection by the bacteria acetobacter, which can turn cider into vinegar, and cleanliness throughout the process is still of the utmost importance, but there is no one dogma of cider making, says Rutzen.
Make a choice, live with that choice, and take notes on how you would change your process next time. If you homebrew already, you probably already have the basic equipment to make cider as well: a white food-grade plastic 5-gallon bucket, a 5-gallon glass carboy, and an airlock.
Cider, Hard and Sweet: History, Traditions, and Making Your Own [Ben Watson] Cider: Making, Using & Enjoying Sweet & Hard Cider, 3rd EditionPaperback. Cider, Hard and Sweet: History, Traditions, and Making Your Own (Third Edition) [Ben Watson] on ultemeege.tk *FREE* shipping on qualifying offers.
It is possible to crush and press your own apples, but it requires a significant investment in equipment. It also requires a significant volume of apples—about three bushels of apples produce five gallons of juice. It would take quite a few hours to crush three bushels in a food processor and juice them yourself. If you are committed, some orchard owners will press your apples for you for a fee. UV light-treated cold-pasteurized cider is fine, however.
Before pitching the yeast, you need to decide whether you want to sterilize the juice or leave any wild yeast and bacteria that may be in the juice.
Rutzen prefers to sterilize the juice to let the commercial yeast strain completely take hold, so he adds one or two crushed Campden tablets potassium or sodium metabisulfite to the juice before fermentation to prevent any growth of wild yeast and bacteria. Boiling causes the pectin to set, which creates a hazy beverage. After adding the tablets, he lets the juice sit for twenty-four to thirty-six hours before pitching the yeast.
To ensure healthy fermentation, Rutzen suggests that you measure the sugar and pH levels of the juice. For original gravity, Rutzen aims for 1. You can also add different forms of sweetener: honey, white table sugar, or glucose for a stronger cider. The pH should typically be 3.
If you need to increase the acidity lower the pH , you can add malic acid the natural acid found in cider , and if you need to decrease the acidity increase the pH , you can add precipitated chalk calcium carbonate. The first phase of fermentation will take about seven to ten days.
NOOK Book. In this richly informative and entertaining book, Ben Watson explores the cultural and historical roots of cider. He lives in Francestown, NH.
John Parkes. Start making cheese at home today. Seller Inventory n. Contributors include acknowledged experts such as Liz Copas and Andrew Lea. Richly informative and entertaining, Cider, Hard and Sweet is your go-to source for everything related to apples, cider, and ciderm aking. Covers many aspects of apple growing, including propagation, pest control, pruning, training, growing multiple varieties on one tree, and organic cultivation. Not as good as the author's larger book on Cider, but then it's a lot cheaper!
See All Customer Reviews. Shop Books. Read an excerpt of this book! Add to Wishlist. USD Sign in to Purchase Instantly. Overview In this richly informative and entertaining book, Ben Watson explores the cultural and historical roots of cider.
In spite of its long and colorful history, cider has remained relatively underappreciated by the American public. Richly informative and entertaining, Cider, Hard and Sweet is your go-to source for everything related to apples, cider, and ciderm aking. It also teaches readers how to recognize a good cider and takes you from buying store-bought to making the genuine article at home.
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Classics like fresh sweet corn and breaded pork tenderloins are found on menus and in home kitchens across the state. At the View Product.