- Aug 9, 2006
- Reaction score
- Charlottesville, VA
The wife and I are subscribers to a local produce cooperative (you pay a fee and go to a dropoff point each week and they give you various fruits and vegetables, and you never know what they'll be). I just saw this posted on their blog:
I've never made hard cider. The closest thing I've done is apfelwein. But this sounds intriguing. I've always wanted to try it. So what's the deal? Do I just pitch some montrachet yeast in there?Yes, its soon to be that time of year. The time that virtually all sane adults and children look forward to with such uncontainable excitement that fear of spontaneous human combustion is a genuine and legitimate concern. Im talking about nothing less than APPLE CIDER SEASON. And not just any apple cider, mind you, but only Bretts famous unsweetened, unfiltered, unpasteurized, unadulterated, only-made-with-tart-apples-so-it-doesnt-taste-like-that-mass-produced-liquid-cotton-candy-crap-passing-as-apple-cider apple cider.