Cider is made from apples pressed into an unfiltered liquid and fermented. This refreshing drink has been around since at least 55 BC. Though nowhere near the production levels it reached in the early 1800s, cider now makes up a sizable part of the industry.
Makers such as Angry Orchard, Woodchuck and Bold Rock (in Virginia) have created refreshing variations on the old recipe. But home brewers have taken to it as well and continue to push the boundaries. This old world drink is quickly becoming a new world favorite again.
By Blake Salmon, OBX, NC
This is brewed in a 1-gallon bottle and is delicious.
SG: 1.08 FG: 1.02 ABV: 1.08
2 cups of 100% blueberry juice, unsweetened
Fill glass bottle to shoulder with 100% apple juice (about 3.5 cups); make sure it contains no potassium sorbate.
1.5 cups of white table sugar. Shake until dissolved.
¼ teaspoon of yeast energizer. Shake again, till dissolved.
½ teaspoon US-04 English ale yeast, sprinkle on top. Ensure you leave headspace
Add airlock, walk away until you have active fermentation.
Swirl the bottle twice daily (gently) to de-gas for next 6 days and then let it finish. Move to fridge for 1-2 days, letting yeast sediment settle. Carbonate, bottle (or keg) and keep refrigerated for at least 30 days before drinking.