Weeks have now passed since I bottled the cider, that succulent, moderately sweet brew of fermented apples, which lay out in my garage for months... and every time I open up a 12-oz. bottle of the stuff, I am reminded of the amazing potential this stuff has to make people happy!

 

Weighing in at 7.4% alcohol, the cider falls somewhere between traditional cider and wine, in terms of flavor, character, and strength. Exceedingly soft on the palate, a short, clean finish, not too harsh and barely acidic, yes, I think this is a recipe I'll try hard to recreate next fall. Perhaps I'll add some malic acid though, as this brew ended up a bit flat. Every cider can benefit from a little acidity... oh well. I can't complain, that's for sure.

 

Only 5 gallons left... what ever am I going to do with it all? I welcome your suggestions... :)

 

David