Cider

Making hard cider is very much like making wine. Fresh pressed apple cider is fermented without the addition of any sugars. The starting gravity should be between 1.040 and 1.050. This will produce a dry cider with about 4.5% - 5% abv. The key to success is using fresh pressed cider that has not been treated in any way.

A Note About Yeast: The type of yeast you select makes a great difference in the flavor of your cider. In the old days the cider was left to ferment on it's own. That was done out of ignorance of the true nature of bacterial fermentation. Wine yeast will produce a clean, dry flavored cider with little of no aftertaste. For a dry cider use champagne yeast or for semi sweet cider try Cote De Blanc. Cider with a more rounded flavor can be made by using brewer's yeast.