Every two years I gather together some friends to make hard cider. None of us have apple orchards. From the time the buds break throughout the summer, until after the first couple hard frosts, we scan the roads and fields of the Adirondacks. We look for abandoned orchards and clumps of neglected trees in yards and inquire with their owners.
Right up until the last gallon goes into the fermenter we have endless debates about the best way to pick our finds. We prattle on about the best timing, their sugar content, texture, and flavors. Inevitably the question is raised: “well, what do you think it is?” Now, a new book has been published that we can turn to in trying to figure that out. » Continue Reading.