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. That’s why I’ve put together this helpful guide. Whether you’re like me and lament the downfall of hard cider as America’s beverage of choice or you’re thirsty for something different and our Beverages section holds no temptation, you’ll find the information you need in here.
At its core (no pun intended), cider-making is all about patience. Beer’s 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 beer’s wort than it does cider’s juice (“must”). However, any home brewer familiar with the experience of sipping homemade cider and watching leaves fall can tell you it’s well worth the trouble!
Get your juice.
As cider is nothing more than aged apple juice, you’d think it’s as easy as buying a bottle of Indian Summer at the store and drilling in an airlock, but you’d be direly wrong. The preservatives in commercial apple juice ruin cider production