People here in Chicago stepped outside this week to falling leaves, (rapidly) cooling temperatures, and that crisp scent in the air that could only mean one thing: Fall is really here. And with the brisk weather, falling leaves, and Halloween decorations comes another fall staple: apple cider.
Yes, cider! That sometimes clear, sometimes murky, dry-or-sweet-or tart libation that Americans drank by the gallon before beer came along and screwed everything up. Yet despite its seasonal charm, and despite a recent surge in popularity (no doubt thanks to my tireless efforts), for some people this drink is still hard to find. Thats why Ive put together this helpful guide. Whether youre like me and lament the downfall of hard cider as Americas beverage of choice or youre thirsty for something different and our Beverages section holds no temptation, youll find the information you need in here.
At its core (no pun intended), cider-making is all about patience. Beers paltry one month aging time pales in comparison to the (at least) three month commitment required to ferment a batch of cider. In terms of physical effort, as well, it takes far less to prepare beers wort than it...
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