Homemade Draft Cider Recipe
Level: Novice
Directions:
Follow the basic recipe with the following modifications:
- Use sweet apples with low acidity. Most grocery store varieties meet this standard. See The Anatomy of Cider for ideas.
- Do not carbonate.
- Do not add any extra sugars.
- Keep the ABV below 6%
Pairing Suggestions:
Entrée: Chinese, Indian, or other Asian takeout or homemade food
Charcuterie Board: Serrano ham, bacon, Camembert, apple slices (especially the same apples as fermented in your cider), wasabi peas, macadamia nuts, maple syrup
More from The Joy of Brewing Cider, Mead, and Herbal Wine:
Excerpted with permission from The Joy of Brewing Cider, Mead, and Herbal Wine: How to Craft Seasonal Fast-Brew Favorites at Home (Skyhorse Publishing, 2018) by Nancy Koziol. Koziol’s book guides readers through trying their hands at home brewing. Broken into 3 sections including: mead, cider, and herbal wine readers learn about basic equipment they’ll need, ingredients, and step by step instructions to achieving different homemade brews. Readers have the opportunity to try simple honey mead, apple or pear cider, or a wine from herbs foraged in your backyard, all of which are brewed in a matter of weeks instead of months.Nancy Koziol is a lover of all sorts of fermented drinks: wine, beer, cider. She began writing about wine for two emerging wine blogs: Winedom: The Wine Dominion and Wine Turtle. She has also traveled extensively through various wine-producing climates touring, tasting, and learning. She works in Digital Marketing as chief content writer for a small firm and is working toward her first fiction publication. Nancy lives in Bennington, Vermont with her husband, two dogs, a cat, and a lot of beer. Copyright 2018 by Skyhorse Publishing, Inc.
Brewing Natural Mead
Ancient societies brewed flavorful and healing meads, ales and wines for millennia using only intuition, storytelling and knowledge passed down through generations—no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast and self-described “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead—arguably the world’s oldest fermented alcoholic beverage—can be not only uncomplicated but fun. Armed with wild-yeast-bearing totem sticks, readers will learn techniques for brewing sweet, semi-sweet and dry meads, melomels (fruit meads), metheglins (spiced meads), Ethiopian t’ej, flower and herbal meads, braggots, honey beers, country wines, and even Viking grog, opening the Mead Hall doors to further experimentation in fermentation and flavor. In addition, aspiring Vikings will explore:Order from the Grit store or by calling 800-803-7096.
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