Sugars & Sweeteners

Making hard cider is very much like making wine. When fresh pressed apple cider is fermented without the addition of any sugars it will produce a dry cider with about 4.5% - 5% abv. The key to success is using fresh pressed cider that has not been treated in any way. The alcohol content of hard cider can be increased by adding sugars at the beginning of fermentation. The type of sugar used will influence both the flavor and body of the finished cider. In some cases the sugar used is so special that the resulting beverage is given its own name. Cyser, a blend of apple and honey, is a good example of this.

Homemade cider is best served warm with wine mulling spices

Cider Making

Hard and Sweet Apple Cider Making Kits and Supplies