Apple Cider

On a lovely fall day a few weeks ago, my friends and I made a big batch of cider. I’m fascinated with preserving food by making booze. I find cider particularly interesting because after the prep, the yeast does all the work for you.

Making wild vinegar is really neat, but what happens when you use that up and it's not cider pressing season yet? I tested out a theory using store-bought, pasteurized cider and the "gunk" left in my raw cider jar. Did it work? "Mother" says yes!

A simple way to make homemade hard apple cider. Bottle it in flip-top bottles for an extra fizzy, refreshing beverage.

It's finally time to bottle and, more importantly, drink your cider! Check out the final installment of the how-to series.