Many orchards press their own cider, and there are a growing number of cider mills and passionate artisan cider makers that are reviving the art of finding and pressing rare apples that are virtually inedible, but lend a richness and complexity to their cider. Distilled further, cider can be made into applejack or apple brandy. There are a number of ciders, from the sweet, unfermented drink we commonly know now, to several types (and strengths) of “hard,” or alcoholic, cider, which can be as strong as wine. Cider was America’s drink from Colonial days until well into mid-19th century, when it fell victim to several factors, including the migration to cities and the rise in popularity of beer.īut cider is experiencing a revival, from large commercial producers to small orchards and cider mills that make unique blends, to people who are experimenting with small batches made in their homes. It can be frozen or fermented, guzzled fresh or used in cooking, pasteurized (or not), made from almost any apple variety (usually a blend), in almost any condition (dings and dents welcome). (Russell Steven Powell)ĪPPLE CIDER is as varied and versatile as the fruit from which it is pressed. Crabapple-sized Wickson apples ready for pressing at Poverty Lane Orchards in Lebanon, New Hampshire.
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