What is cider made with?
Cider apple
Cider is made in several countries and can be made from any apples. Historically the flavours preferred and varieties used to produce cider have varied by region. Many of the most traditional apple varieties used for ciders come from or are derived from those from Devon, Somerset and Herefordshire in England, Normandy in France, and Asturias in Spain, and these areas are considered to have their own broad cider styles although the many exceptions make this more of a historic footnote. Normandy cider is usually naturally carbonated and clear: Asturian cider apple varieties are mainly 'sharps' or mild 'bittersweets', producing a mildly acidic cider which is customarily served by being poured from height into the glass to oxygenate it.
Apple cider
It is the liquid extracted from an apple and all its components, that is then boiled to concentration. The liquid can be extracted from the apple itself, the apple core, the trimmings from apples, or apple culls. Once pressed mainly at farmsteads and local mills, apple cider is easy and inexpensive to make. It is typically opaque due to fine apple particles in suspension and generally tangier than commercial filtered apple juice, but this depends on the variety of apples used. Cider is typically pasteurized to kill bacteria and extend its shelf life, but untreated cider is common. In either form, apple cider is seasonally produced in autumn. It is traditionally served on the Halloween, Thanksgiving, Christmas, and various New Year's Eve holidays, sometimes heated and mulled.
Cider in the United Kingdom
Cider is made in Scotland mainly by small producers, such as Thistly Cross Cider and Waulkmill Cider. The apples are sourced in Scotland, and the resultant brews are mainly sold near to the place of origin. Thistly Cross Cider produce many fruit flavoured ciders which are now being sold in Scottish Waitrose and Peckham's stores. Waulkmill Cider is made only with apples collected from within Dumfries and Galloway, and is mainly sold at farmers markets and festivals. Other Scottish cideries are Cairn O’Mohr and Scruffy Dog Cider, and in the Highlands there's Caledonian Cider Co.
Bulmers
Fred and Percy Bulmer grew the apples at their family orchard at Credenhill in Herefordshire which would be later used to make the cider for which they became known. Production was initially at Ryelands Street in Hereford, the original buildings, including cider cellars survives today as the Cider Museum and King Offa Distillery. Production moved to the current Plough Lane site in the late 1970s. Today HP Bulmer makes 65% of the UK's five hundred million litres of cider sold annually, and the bulk of the UK's cider exports. From 1937 to 1949, Bulmers operated with Wm. Magners of Clonmel, expanding into Irish distribution markets. From 1949 Magners withdrew from this partnership but retained rights to trade under the name HP Bulmer Ltd in Ireland.
Cider in the United Kingdom
At one end of the scale are the traditional, small farm-produced varieties. These are non-carbonated and usually cloudy orange in appearance. Britain's West Country contains many of these farms which have an abundance of ancient varieties of specialist cider-apples. Production is often on such a small scale, the product being sold only at the site of manufacture or in local pubs and shops.
At the other end of the scale are the factories mass-producing brands such as Strongbow and Blackthorn.
H. P. Bulmer
Using apples from the orchard at his father's rectory and an old stone press on the farm next door, Percy Bulmer made the first cider, upon which the family fortune would be made.
Foxwhelp
This is one of the oldest surviving varieties of cider apple; it is first mentioned in John Evelyn's "Advertisements Concerning Cider" in his work "Pomona" of 1664, in which it is commented that "cider for strength [...] is best made of the "Fox-whelp" of the "Forest of Dean", but which comes not to be drunk until two or three years old". It is usually said to have originated in Gloucestershire or Herefordshire. By the early eighteenth century, it had become one of the most prized cultivars for cider: a letter written by a Hugh Stafford in 1727 states "I have been told by a person of credit that a hogshead of cider from this fruit has been sold in London for £8 or eight guineas, and that often a hogshead of French wine has been given in exchange for the same quantity of Fox-whelp. It is said to contain a richer and more cordial juice than even the Red-streak itself".
Cider in the United States
As of 2013 there are more than 20 producers in the state of New York, with many more expected to be founded in the years to come. Apple producers in New York are very happy with the increasing demand as it solves a common problem where a crop of apples may be plentiful but have some blemished specimens that supermarkets will not take; on top of that smaller producers may be freed to use older varieties that russet or cosmetically are ugly, but well suited to being juiced or baked.Andrew Cuomo, the governor, and Senator Charles Schumer are re-evaluating how the local product is taxed to make it more competitive nationally. In New York City itself, a new brewery for hard cider is fully operational and thriving, specializing in artisanal brews. It has named itself Original Sin, a tongue-in-cheek reference to the story in Genesis where Eve bites the apple. It nods to its local heritage by basing one of its products on an apple cultivar that was born in one of the five boroughs that make up New York City in the 18th century, what is today Queens: Newtown Pippin.
Cider in the United Kingdom
More leniently, UK law defines cider as containing at least 35% apple or pear juice, which may be from concentrate. The gap between the legal minimum juice content and the traditional method (nearly 100% juice) has led to traditional cider enthusiasts refusing to acknowledge many mass-produced drinks bearing the name "cider" as being so at all. Enthusiasts have similarly been critical of manufacturers labelling perry as "pear cider".
Apple juice
Elsewhere in the world, particularly in New Zealand, Australia and the United Kingdom, the simple term cider refers to fermented fruit juice, usually made from apples but also from pears; this alcoholic beverage is known as "hard cider" in much of North America.
Foxwhelp
The 'Foxwhelp' is classed as a "bittersharp" cider apple, containing high levels of tannin and malic acid. It has small to medium-sized fruit, usually ripening in September, with an uneven, ridged shape, and a deep crimson skin with yellow stripes. Its flesh is acidic and yellow with a red tinge, and its juice will produce a powerful, tannic cider. Hogg found that its "extremely rich and saccharine" juice had a specific gravity of 1076, and even higher in shrivelled fruit, and noted that it was used in most Herefordshire ciders to add strength.
Cider
Some cider is also made in southwestern France, in the French part of the Basque Country. It is a traditional drink there and is making a recovery. Ciders produced here are generally of the style seen in the Spanish part of the Basque Country. A recently popular variety is the Akived, a piquant drink served cold.
Cider in the United Kingdom
White cider is made from pomace, the dry apple pulp left over after juicing, and the final product is almost colourless. Some manufacturers make white cider from imported apple concentrate mixed with glucose or corn syrup.
Cider
Cider may also be used to make vinegar. Apple cider vinegar is noted for its high acidity and flavour.
Crispin Hard Cider Company
Their English cider, Browns Lane, is made with traditional English bittersweet cider apples that are sourced in the Malvern Hills of Worcestershire. It is also gluten-free.
Blackcurrant
In the United Kingdom, blackcurrant cordial is often mixed with cider (hard cider) to make a drink called "cider and black". If made with any common British lager beer, it is known as a "lager and black". The addition of blackcurrant to a mix of cider and lager results in "diesel" or "snakebite and black" available at pubs. A "black 'n' black" can be made by adding a small amount of blackcurrant juice to a pint of stout. The head is purple if the shot of juice is placed in the glass first. Blackcurrant juice is sometimes combined with whey in an endurance/energy-type drink.
Cider
In the US, "cider" refers to unfiltered apple juice, traditionally made with a distinct sweet-tart taste, and in these regions, the fermented beverage is known as "hard cider". In Canada, the terms "cider" and "apple cider" are interchangeable although they generally refer to alcoholic and juice beverages, respectively.
Cider mill
A cider mill is the location and equipment used to crush apples into apple juice for use in making apple cider, hard cider, applejack, apple wine, pectin and other products derived from apples. More specifically, it refers to a device used to crush or grind apples as part of the overall juice production.
Cider Museum
Interactive exhibits cover the entire process of cider creation, from growing apples, through pressing, fermenting, bottling, to consumption
of this alcoholic beverage. There is an area devoted to sparkling cider. The museum also focuses on issues such as pollination and the development of apple trees.
Quebec cider
Sparkling apple cider is crafted either by injecting carbon dioxide, in "closed vats" using the Charmat process or the traditional "champenoise" method. The result is a cider said to be "semi-sparkling" when in impregnated naturally with carbon dioxide, under low pressure (less than ), "carbonated semi-sparkling" when impregnated artificially with carbon dioxide, also under low pressure. It is "sparkling" when impregnated naturally with carbon dioxide under a pressure between and "carbonated sparkling", if artificially impregnated with carbon dioxide under of the same pressure of .
Cider
Fermentation of ciders occurs by a very similar mechanism to the fermentation of wine. The process of alcoholic fermentation is characterized by the conversion of simple sugars into ethanol by yeasts, especially "Saccharomyces cerevisiae". This is because, as “Crabtree positive” yeasts, they produce ethanol even during aerobic fermentation; in contrast, Crabtree-negative yeasts produce only biomass and carbon dioxide. This adaptation allows them a competitive edge in the fermentation of ciders due to their high alcohol tolerance, and because of this tolerance, it is common for ciders to be fermented to dryness, although that is not always the case. Fermentations will carry on until the yeasts run out of nutrients and can no longer metabolize, resulting in a "stuck" fermentation, or the fermentation is stopped.
Cider
Calvados, from Normandy, and Lambig from Brittany are a spirits made of cider through a process called double distillation. In the first pass, the result is a liquid containing 28%–30% alcohol. In a second pass, the amount of alcohol is augmented to about 40%.
Cider
Despite a strong apple tradition, Denmark has little cider production. Six places that produce cider in Denmark are Pomona (since 2003), Fejø Cider (since 2003), Dancider (since 2004), Ørbæk Bryggeri (since 2006), Ciderprojektet (since 2008), and Svaneke Bryghus (since 2009). All are inspired mainly by English and French cider styles. The assortment of imported ciders has grown significantly since 2000, prior to that only ciders from Sweden, primarily non-alcoholic, were generally available. The leading cider on the Danish market is made by CULT A/S.
In 2008, Carlsberg launched an alcoholic cider in Denmark called Somersby cider which has an alcohol content of 4.7% and a sweet taste.
Gaymer Cider Company
Olde English is a brand of cider (formerly known by the alternative spelling "cyder"). Unlike most English ciders being grown in the west of the country in counties such as Devon, Herefordshire and Somerset, Gaymer's originated in eastern England.
Cider
An important component in cider-making is the addition of sulphur dioxide to inhibit the growth of many spoilage bacteria or yeasts in the juice. This encourages the inoculated yeast to dominate the juice environment, converting sugars to alcohol. Once sulfur dioxide dissolves in the juice, it converts into a pH dependent mixture of bisulfite, sulfite ions, and molecular sulfur dioxide. The "unbound" sulfur dioxide provides the antimicrobial environment in the juice, while the bisulfite and sulfite ions contribute to flavor. The quantity of sulfur dioxide needed to inhibit microbial activity is directed related to pH of the juice; lower pH means less should be added, while higher pH juice requires more. Many cider producers add sulfur dioxide immediately after pressing and juicing, but before fermentation. However, in some cases it can be added afterwards to act as an antioxidant or stabilizer. This prevents the finished cider from releasing hydrogen peroxide or aldehydes that produce "off" odors and flavors.
Cider in the United States
The history of cider in the United States is very closely tied to the history of apple growing in the country. Most of the 17th- and 18th-century emigrants to America from the British Isles drank hard cider and its variants: water was not a trusted source of hydration and so beer, ale, fruit brandy, and cider were used as more sanitary substitutes. Apples were one of the earliest known crops in the English-speaking New World; ships' manifests show young saplings being carefully planted in barrels and many hopeful farmers bringing bags of seed with them, with the first settlers headed to what is now the Southeast. Within thirty-five years of the settlement of Jamestown in 1607, the land was put to the plow to grow tobacco which provided a source of revenue for the colonists and made British settlement a success in the New World after several failed attempts. However, other edible cash crops were planted, like rice, maize, and apples, since such would have had value in the markets of growing cities like London, Edinburgh, Dublin, and Cardiff.
Cider mill
Cider-making takes place in numerous countries and regions. As with the cider itself, the various techniques used in milling and pressing the apples vary with each cider-making tradition. In most traditions, cider milling traditionally takes place in two stages: first, milling or grinding the apples into a pulpy mass called pulp, and a second stage, pressing the pulp to release the juice or "must". The remaining solids after juice extraction is "pomace" or "pommage".
Cider
German cider, usually called "Apfelwein" (apple wine), and regionally known as "Ebbelwoi", "Apfelmost" (apple must), "Viez" (from Latin "vice", the second or substitute wine), or "Saurer Most" (sour must), has an alcohol content of 5.5%–7% and a tart, sour taste.
Ice cider
Ice cider can be made from two processes that concentrate the natural sugars within an apple through the use of cold temperatures: cryoconcentration and cryoextraction. The most common apples used for the production of ice cider are McIntosh, Cortland, Empire and Spartan. Due to cryoextraction requiring the apples to remain on the branches later than they are typically picked, new breeds of apple have been developed specifically for the production of ice cider.
Ciderkin
Ciderkin, sometimes referred to as water-cider, is a kind of weak alcoholic cider traditionally drunk by children, and made by steeping the refuse apple pomace in water. 
Ciderkin is currently listed alongside Cheate bread and Butter on the "Bill of Fare" for the Plimoth Plantation 1627 Harvest Dinner with the Pilgrims. However, according to the Plimoth Plantation Food Historian, this is not true 17th century ciderkin; Plimoth uses the term to differentiate between modern pasteurized sweet cider, which is served to guests, and period hard cider. "Stagecoach and Tavern Days", written by Alice Morse Earle, describes a 16th-century New Hampshire settler proudly recounting "he made one barrel of cider, one barrel of water-cider, and one barrel of charming good drink" from his first apple crop of eight bushels. According to Earle:
Cider
Two types of cider ("sidra") are sold in Mexico. One type is a popular apple-flavoured, carbonated soft drink, sold under a number of soft drink brands, such as Sidral Mundet and Manzana Lift (both Coca-Cola FEMSA brands), Manzanita Sol (owned by PepsiCo), and Sidral Aga from Group AGA. The other type, alcoholic "sidra", is a sparkling cider typically sold in Champagne-style bottles with an alcohol content comparable to beer. "Sidra" was, due to the expense of imported Champagne, sometimes used as a substitute for New Year's Eve toasts in Mexico, as it is also a sweet, fruity drink. However, now the practice is to drink cider on Christmas Eve, celebrated with the family, and Champagne on New Year's celebrated with friends. Cider beverages form a very small share of the Mexican alcoholic beverage market, with the figures for 2009 volume sales amounting to only 3.8 million litres.
Cider apple
British cidermakers normally blend juice from apples of multiple categories to ensure a finished cider with a balanced flavour and for the best and most consistent quality. While traditional ciders were made from whatever apples were available locally, the blend of sugar, acid and tannin required for a successful cider is difficult to achieve from any single cultivar with the possible exception of some bittersharps. As bittersharps are rare, a common modern approach is to use a range of bittersweet varieties with some sharps, or a cooking apple such as the readily available Bramley, to balance the acidity. Sharps, with their high acid content, also keep the cider's pH below 3.8 to prevent spoilage; sweets help provide adequate sugar for fermentation to the proper alcohol content.
Cider
Calvados and applejack are distilled from cider. Calvados is made throughout Normandy, France, not just in the Calvados département. It is made from cider by double distillation. In the first pass, the result is a liquid containing 28–30% alcohol. After the second pass, the concentration of alcohol is about 40%.
Cider
Heritage ciders are made from both culinary and cider apples, including bittersweet, bittersharp, heirlooms, wild apples, and crabapples. Common apples used in heritage cider production include Dabinett, Kingston Black, Roxbury Russet, and Wickson. Heritage ciders are higher in tannins than modern ciders. They range in color from yellow to amber, and range from brilliant to hazy in clarity. Clarity of heritage ciders also depends on the cider making practices used and will differ by cider maker as well.
Cider
The cider is ready to drink after a three-month fermentation period, although it is more often matured in the vats for up to three years.
Cider mill
In England, Jersey, and northern France, the traditional form was a "horse-mill" or "stone mill". A horse-mill consists of a circular trough made of stone, in which is set either one or two large stone wheels called "runners". At the center is a pivot point or "nut". A horse is harnessed to the outside of the wheel, and driven in a circle, slowly grinding the apples to a pulpy mass called pommage. Through the early 19th century, this was the dominant form in England. By the early 20th century in Britain, however, the stone mills had largely fallen out of fashion, increasingly replaced by the roller mills, though they continued to be the primary form in France. Though the stone mill had been introduced to and used by the American Colonists, its usage was not well recorded, and by the end of the 19th century it was essentially unknown in the United States.
Cider
Most of the natural sugar in apples are used up in the fermentation process and are converted into alcohol, and carbon dioxide. If the fermentation goes all the way, the cider will have no perceivable residual sugar and be dry. This means that the cider will not taste sweet, and might show more bitterness, or acidity. Ciders are made in many parts of Europe and in the United States and each country has different representations of cider with different flavour compounds. Keeving is a traditional method of fermentation with low amounts of nitrogen in French and English ciders that is intended to slow down the rate of fermentation in hopes of retaining high esters as well as retaining some residual sugar in the bottled cider to increase effervescence in the aging process. Ciders can be back sweetened, after fermentation is complete to add a sweet taste and balance out acids, tannins, and bitterness. Natural sugar can be used but this can restart fermentation in a bottle if not filtered correctly. Artificial sweeteners can be used which are non-fermentable but some of these create an aftertaste, such as saccharin or sucralose, yet some of these are known for adding off flavour compounds.
Perry
"Pear cider" has in recent years been used as an alternative name for alcoholic drinks containing pear juice, in preference to the term perry . According to the BBC, the term was first used when Brothers Cider, a product industrially made from pear concentrate, rather than the traditional method using perry pears, was sold at Glastonbury Festival in 1995: nobody understood what perry was and were told that it was "like cider, but made from pears".
Apple cider
Apple cider (also called sweet cider or soft cider or simply cider) is the name used in the United States and parts of Canada for an unfiltered, unsweetened, non-alcoholic beverage made from apples. Though typically referred to simply as "cider" in those areas, it is not to be confused with the alcoholic beverage known as cider throughout most of the world, called hard cider in the US.
Cider in the United Kingdom
Not all of the apples in the UK have ever been grown solely for dessert purposes, and indeed in British cookery the distinction between cider apples, cooking apples, and dessert apples has remained intact since before the Tudors and spread wherever the British colonized, with some blurring of lines in North America due to necessity and scarcity.
Doughnut
In regions of the country where apples are widely grown, especially the Northeast and Midwest states, cider doughnuts are a harvest season specialty, especially at orchards open to tourists, where they can be served fresh. Cider doughnuts are a cake doughnut with apple cider in the batter. The use of cider affects both the texture and flavor, resulting in a denser, moister product. They are often coated with either granulated or powdered sugar or cinnamon sugar.
Cider apple
Historically ciders have been almost invariably made from blending apple varieties, and the practice of making single variety ciders is considered largely a modern approach. Only a very small number of apple varieties are considered to be capable of making a good single-variety cider. These fruit are designated as having "vintage" quality, a term first introduced by Robert Hogg in 1888, and further popularised by Barker at Long Ashton: it should be understood as referring to the cultivar's ability to produce complex and interesting flavours, rather than in the sense "vintage" is used in winemaking.Although considered suitable for single-variety ciders, they can also contribute well to blends.
Cider
Cider is a popular drink in Ireland. A single cider, Bulmers, dominates sales in Ireland: owned by C&C and produced in Clonmel, County Tipperary, Bulmers has a connected history to the British Bulmers cider brand up until 1949. Outside the Republic of Ireland, C&C brand their cider as Magners. It is very popular in Ireland to drink cider over ice and encouraged in their advertising. Cidona, a non-alcoholic version of Bulmers, is a popular soft drink in Ireland and used to be a C&C-owned brand. However, in recent years, other ciders have begun to take a large share in the market, for example, Heineken's 'Orchard Thieves'.
Apple cider
As a result, natural raw cider is a specialty seasonal beverage, produced on-site at orchards and small rural mills in apple growing areas and sold there, at farmers markets, and some juice bars. Such traditional cider is typically made from a mixture of several different apples to give a balanced taste. Frequently blends of heirloom varieties such as Winesap, once among the most sought-after cider apples for its tangy flavor, are used. The US government requires that unpasteurized cider and juice have a warning label on the bottle.
Cider
Applejack is a strong alcoholic beverage made in North America by concentrating cider, either by the traditional method of freeze distillation or by true evaporative distillation. In traditional freeze distillation, a barrel of cider is left outside during the winter. When the temperature is low enough, the water in the cider starts to freeze. If the ice is removed, the (now more concentrated) alcoholic solution is left behind in the barrel. If the process is repeated often enough, and the temperature is low enough, the alcohol concentration is raised to 20–30 % alcohol by volume. Home production of applejack is popular in Europe.
Columbia Cycada
The original name “Cider” was most likely a play on WINE, another emulation layer named after a different alcoholic drink, and cider, an alcoholic drink made from apples.
Cider
Quebec cider is considered a traditional alcoholic beverage. It is generally sold in 750 ml bottles, has an alcohol content generally between 7% and 13% (with aperitifs ciders having alcohol content up to 20%), and can be served as a substitute for wine. As in the rest of the world, sparkling cider is getting more and more popular in Quebec and thanks to the law cider sold in the province can only be made from 100% pure apple juice. Cider making was, however, forbidden from the early years of British rule as it was in direct conflict with established British brewers' interests (most notably John Molson). In recent years, a new type called ice cider has been sold. This type of cider is made from apples with a particularly high level of sugar caused by natural frost.
Cider
A few producers in Quebec and England, inspired by ice wine, have developed ice cider (French: "cidre de glace"). For this product, the apples are frozen either before or after being harvested. Its alcohol concentration is 9–13 % ABV.
Cider apple
Polyphenols are an important component of ciders, contributing astringency, bitterness, colloidal stability and colour. The content in apples varies depending on cultivar, production practices, and part of the fruit, with the peel of an apple having more polyphenols than the flesh. The primary polyphenol in apples is procyanidins, followed by hydroxycinnamic acids in the flesh and flavonols in peel. Much of the polyphenols in the fruit are not pressed into the juice, because they bind to polysaccharides in the fruit cell wall, becoming bound to the pomace, when the cell wall is ruptured during the pressing process. Procyanidins are especially prone to binding to the pomace with about 30% extracted into the juice. Cider apples can have five times the total phenolic content compared to dessert apples, but there is a limited supply of bittersweet and bittersharp apples in the U.S. to meet the needs of the fast-growing cider industry. Some cider makers add exogenous tannins to improve phenolic characteristics, and researchers are working on improving polyphenol extraction technology. In countries with more well-established cider industries, such as the U.K. and France, there is an adequate supply of high tannin cider apples. About one half of the apples processed for cider in Europe are bittersweet fruit.
Cider
In Norway, cider (sider) is a naturally fermented apple juice. Pear juice is sometimes mixed with the apple to get a better fermenting process started.
List of cider producers in Devon
This is a list of cider brands from Devon in the United Kingdom. Although neighbouring county of Somerset is better known for its apple orchards, Devon has an equally long orchard and cider tradition. Many Devon cider producers are using traditional Devon varieties of apple
During the 17th and 18th centuries, a condition known as Devon colic, a form of lead poisoning, was associated with the consumption of cider, vanishing after a campaign to remove lead components from cider presses in the early 19th century.
Cider in the United States
California is a large contributor to the agriculture business in the United States, growing much of the nation's fruit and vegetables. Settlers coming west over the Sierra Nevadas brought with them their own seeds and saplings in covered wagons, especially to areas north of Sacramento. Very few of these young apple trees would have been of cider making provenance, however their introduction was crucial to intensifying agricultural production in what would become the western United States, contributing to the variety of citrus fruit, grapes, figs, and olives that Spanish settlers had begun in Southern California in the 1700s. New varieties of apples better adapted to the cool and rainy climate slowly were developed, most notably by breeders like Albert Etter and Luther Burbank. During World War II, California often produced the bulk of apples for consumption by troops using just one cultivar: Gravenstein, brought to California by Russian settlers in the 19th century. much of the production was centered around Sonoma and the trees were cut down to make way for vineyards in the subsequent decades.
Spanish cuisine
Asturian cider, made of a special type of apple, is tradionally poured ("escanciada") from a certain height, usually over the head of the waiter/server: one hand holds the glass, slightly tilted, under the hip, while the other hand throws the cider from atop, the arm usually stretched upwards. When the cider falls into the glass from above, the drink "breaks", getting aerated and bubbly. It is consumed immediately after being served, in consecutive, tiny shots.
Tardebigge
Tardebigge Cider is a craft cider maker based in Tutnall, about a mile from the church. The cidermaker Steve Cooper planted a mixed orchard of traditional apple varieties of about 100 trees in 1995. The varieties are primarily Dabinett, Michelin, and Harry Masters Jersey with a few culinary varieties included along with some pears, Moorcroft and Worcester Black. The fruit from these trees and other Worcestershire fruit go to make about 1,000-1,500 gallons of high quality cider which is only sold locally.
Alcoholic drink
Cider or cyder ( ) is a fermented alcoholic drink made from any fruit juice; apple juice (traditional and most common), peaches, pears ("Perry" cider) or other fruit. Cider alcohol content varies from 1.2% ABV to 8.5% or more in traditional English ciders. In some regions, cider may be called "apple wine".
Cider
Apples grown for consumption are suitable for cider making, though some regional cider-makers prefer to use a mix of eating and cider apples (as in Kent, England), or exclusively cider apples (as in the West Country, England). There are many hundreds of varieties of cultivars developed specifically for cider making.
Cider apple
In the US, there are four regions where cider apples are grown in orchards: the Northeast, Mid-Atlantic, Midwest, and Northwest. Out of the twenty most commonly grown cider apple varieties, half originate from England, two come from France, and the rest originate in America. Most special cider cultivars for European ciders are bittersweets and bittersharps, which have high tannin content. There are not a lot of cultivars with high tannins readily available in the U.S. Most ciders in the United States are made from culled dessert apples that are generally sweets and sharps. There is no systematic classification of North American apple cultivars for cider-making purposes. However, there is a database for apple varieties called the U.S. National Plant Germplasm System (NPGS).
Cider
Mass-produced cider, such as that produced by Bulmers, is likely to be pasteurised and force-carbonated. The colour is likely to be golden yellow with a clear appearance from the filtration. "White ciders" are almost colourless in appearance.
Ace Cider
While widely known for ACE Pineapple cider, other flavors include Perry, Berry Rosé, Apple, Honey, Pumpkin, etc. SpACE Blood Orange was made in honor of Jeffrey House’s wife who played Brea Tonnika in the cantina scene in the original Star Wars (film). Her picture is featured on the bottleneck. ACE flavors some of its fermented ciders with other types of fruits, including pears and berries. As of 2016, ACE ciders are sold in 48 US states and can be found in few international markets.
Cider in the United Kingdom
Saxon chronicles before their conquest of the Britons mention cider-like drinks and also mention the production of a drink called "æppelwīn", an ancient cognate of the Modern German ’apfelwein’’, both literally meaning a wine or alcohol made from apples. Though it is unknown if there is any relation between the ancient drink and the modern German product, at least one account indicates the drink was a luxury item that only the wealthy could afford. There is also evidence from the mid-late Anglo-Saxon period of the growth of orchards before, during, and after Christianisation of this group and their ceremonial use, most famously the custom of Wassail at Yuletide, and it is known that monks grew apples in their gardens.
Cider
In New Zealand, cider is categorised as a fruit wine and the rules which define what can be called a cider are very lax – the standards do not even specify a minimum for the amount of apple juice required to call a drink "cider". At the same time Ready to Drink beverages are not permitted for sale in supermarkets and grocery outlets. These two factors have resulted in the production of a wide range of low juice content, sweet, often flavoured drinks under the "cider" banner being used to circumvent this restriction. Most of these ciders are produced and marketed by the three large brewers (Lion Nathan, DB and Independent).
Cider in the United Kingdom
There are two broad main traditions in cider production in the UK: the West Country tradition and the eastern Kent and East Anglia tradition. The former are made using a much higher percentage of true cider apples and so are richer in tannins and sharper in flavour. Kent and East Anglia ciders tend to use a higher percentage of, or are exclusively made from, culinary and dessert fruit; Kentish ciders such as Biddenden's, Rough Old Wife and Theobolds are typical of this style. They tend to be clearer, more vinous and lighter in body and flavour.
Cider
France was one of the countries that inherited a knowledge of apple cultivation from both the Celtic Gauls and the later Romans, who ruled the country for approximately 500 years: both had knowledge of grafting and keeping apples. The earliest mentions of cider in this country go back to the Greek geographer Strabo: he speaks of the profusion of apple trees in Gaul and describes a cider-like drink.
Citric acid
In 1917, American food chemist James Currie discovered certain strains of the mold "Aspergillus niger" could be efficient citric acid producers, and the pharmaceutical company Pfizer began industrial-level production using this technique two years later, followed by Citrique Belge in 1929. 
In this production technique, which is still the major industrial route to citric acid used today, cultures of "A. niger" are fed on a sucrose or glucose-containing medium to produce citric acid. The source of sugar is corn steep liquor, molasses, hydrolyzed corn starch or other inexpensive sugary solutions. After the mold is filtered out of the resulting solution, citric acid is isolated by precipitating it with calcium hydroxide to yield calcium citrate salt, from which citric acid is regenerated by treatment with sulfuric acid, as in the direct extraction from citrus fruit juice.
Fruit press
A cider press is used to crush apples or pears. In North America, the unfiltered juice is referred to as cider, becoming known as apple juice once filtered; in Britain it is referred to as juice regardless of whether it is filtered or not (the term cider is reserved for the fermented (alcoholic) juice). Other products include cider vinegar, (hard) cider, apple wine, apple brandy, and apple jack.
Cider
Cider is produced commercially in every Canadian province except Manitoba, Newfoundland and Labrador and Saskatchewan, usually with a 5–7% alcohol content although the term is also used for some non-fermented apple juices. According to the Canadian Food and Drug Regulations, alcoholic cider is an alcoholic fermentation of apple juice that does not contain more than 13% absolute alcohol by volume (ABV) or less than 2.5% ABV.
Cider
Once the apples are gathered from trees in orchards they are "scratted" (ground down) into what is called "pomace" or "pommage". Historically this was done using pressing stones with circular troughs, or by a cider mill. Cider mills were traditionally driven by the hand, water-mill, or horse-power. In modern times, they are likely to be powered by electricity. The pulp is then transferred to the cider press and built up in layers known as "cheeses" into a block.
Cider
The acids in cider play a vital role in both the cider making process and in the final flavour of a finished cider. They are present in both apples and cider, and add a sour taste and a pungent odor to these respective substances. Acids also serve as a preservative in the cider since microbes grow less in lower pH environments and contribute to the fermentation process. Most ciders have a pH of between 3.3 and 4.1. The primary acid found in apples is malic acid which accounts for around 90% of the acid content in apples. Malic acid contributes to the tart and sour flavours found in cider, and typically between 4.5 and 7.5 grams of malic acid per liter of cider is preferred. Malic acid is also used to determine apple ripeness for harvesting, as its concentration decreases as the fruit ripens. Lactic acid is also commonly found in cider, and it is mainly formed from malo-lactic fermentation, a process that converts malic acid into lactic acid. This process rounds out the flavour of the cider while reducing a lot of the acidity and producing carbon dioxide as well. Other acids such as citric acid can be used to add taste after fermentation, but these acids are not typically found in high concentration in apples naturally.
Cider
At one end of the scale are the traditional, small farm-produced varieties. These are non-carbonated and usually cloudy orange in appearance. Britain's West Country contains many of these farms which have an abundance of ancient varieties of specialist cider-apples. Production is often on such a small scale, the product being sold only at the site of manufacture or in local pubs and shops. At the other end of the scale are the factories mass-producing brands such as Strongbow and Blackthorn.
Cider
Modern, mass-produced ciders closely resemble sparkling wine in appearance. More traditional brands tend to be darker and cloudier. They are often stronger than the mass-produced varieties and taste more strongly of apples. Almost colourless, white cider has the same apple juice content as conventional cider but is harder to create because the cider maker has to blend various apples to create a clearer liquid. White ciders tend to be sweeter and more refreshing. They are typically 7–8 % ABV in strength. Black cider, by contrast, is dry amber premium cider which has an alcohol content of 7–8 % ABV. The descriptor black usually comes after the brand name such as "Union Black" and "Barnstormer Black".
Cider in the United Kingdom
The Channel Islands once had a strong cider-making tradition likely largely due to the cultural and linguistic ties it had with the Normandy region of France. Cider had been produced in the area since the Middle Ages, but production increased dramatically in the 16th century when commercial opportunities offered by cider exports spurred the transformation of feudal open-field agriculture to enclosure. By 1673, apple growing became so popular that the States of Jersey had to introduce legislation to keep farmers from growing them: the King forbade the Channel Islands from planting any more unless they had an orchard already extant because he was losing money on the tithes he normally collected. Late 18th and early 19th century accounts suggest the island of Jersey was breeding its own indigenous apples for cider making, apples with names like Noir Binet, Petit Jean, Limon, Pepin Jacob, Carré, Bretagne and de France and the islands's proximity to Brittany and Normandy encouraged the migration of seasonal workers just to pick them all, and cider was often part of their payment.
H. P. Bulmer
Cider-making was then an unpredictable activity, the natural fermentation process being achieved by yeast contained within apples; meant that the cider often became sour. It was a college friend of Fred's, Dr Herbert Durham, who, in the 1890s, isolated a wild yeast to create the first pure cider yeast culture, which would ensure that fermentations were consistent. This was the start of commercial cider-making.
Cuisine of the Thirteen Colonies
Hard apple cider was by far the most common alcoholic beverage available to colonists. This is because apple trees could be grown locally throughout the colonies, unlike grapes and grain which did not grow well at all in New England. Cider was also easier to produce than beer or wine, so it could be made by farmers for their own consumption. Since it was not imported, it was much more affordable to the average colonist than beer or wine. Apple trees were planted in both Virginia and the Massachusetts Bay Colony as early as 1629. Most of these trees were not grafted, and thus produced apples too bitter or sour for eating; they were planted expressly for making cider. Cider was sometimes also distilled or freeze-distilled into applejack (so called because freeze-distillation was called "jacking"); the cold climate of the Northeast in the wintertime encouraged the process. The beverage was particularly popular in New Jersey, where applejack was occasionally called "Jersey lightning" and was sometimes used to pay road-construction crews.
Cider
Most New Zealand ciders are made from concentrate or from reject apples from the country's significant export apple industry. These ciders are made year round with little consideration given to maturation.
Cider Act
The Cider Act, or CIDER Act, is a law co-sponsored by Senator Ron Wyden and Representative Earl Blumenauer along with lawmakers from other cider-producing U.S. states that reduces taxes on ciders. Previously, ciders with too high of an alcohol percentage or with a certain amount of carbonation were taxed up to fifteen times higher than normal. In addition, the legislation "boosts federal funding to speed up label and formula approval, making it faster and easier for producers to get new varieties on store shelves and on tap" at local establishments.
Cider in the United Kingdom
Cloudy, unfiltered ciders made in the West Country are often called "scrumpy", from "scrump", a local dialect term for a small or withered apple. Ciders from Gloucestershire, Herefordshire and Worcestershire made from traditional recipes have a Protected Geographical Indication (PGI) awarded by the European Union in 1996. There are over 25 cider producers in Somerset alone, many of them small family businesses. Historically, farm labourers in Devon, Wiltshire, Dorset, Cornwall and Somerset would receive part of their pay in the form of a substantial daily allowance of cider and local traditions such as the Wassail recall the earlier significance of cider-apple.
Cider in the United States
However the last quarter of the 20th century proved this region had ample potential for revival: records of how cider was once made were left untouched. The equipment for creating its sweeter, non-alcoholic cousin could easily be switched for hard cider and many of the old presses were still usable. The wine revolution in California had taken off and often beaten European varietals in taste tests, an important step proving the United States could make quality alcohol other than whisky and opening the floodgates to better quality, more modern machinery and tools in greater volume: some of this equipment can also be used in cidermaking, and in New England thus it became possible to order it by catalogue, by asking for the surplus from California winemakers, and by the early 1990s, by internet. Heirloom varieties still survived in more remote areas of the region, sometimes hidden on abandoned farm land, and there was contact with other countries that produced alcohol derived from apples such as Canada and Ireland, the latter country exporting it for the Irish expat community in Boston and the large Irish American population in the Northeast.
Asturians
The most famous regional dish is Fabada Asturiana, a rich stew made with large white beans ("fabes"), pork shoulder ("llacón"), morciella, chorizu, and saffron ("azafrán"). Apple groves foster the production of the traditional alcoholic drink, a natural cider ("sidra"). It is a very dry cider, and unlike French or English natural ciders, uses predominantly acidic apples, rather than sweet or bittersweet. Sidra is traditionally poured in by an expert server (or "escanciador"): the bottle is raised high above his or her head to oxygenate the brew as it moves into the glass below.
Basque cider
Basque cider is an apple cider from the Basque region of Europe served at sagardotegi (cider houses). Known as Sagardoa, the cider in Basque cuisine is produced at cider houses in areas such as Astigarraga, Spain, an apple growing region. It is sold in bottles, is flat (non-carbonated), and poured from height. Salted cod omelette is a traditional dish eaten in Basque cider houses. Quince jelly and nuts are also served as well as steak.
Apple cider vinegar
Apple cider vinegar, a vinegar made from fermented apple juice, is used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys. It is made by crushing apples, then squeezing out the juice. Bacteria and yeast are added to the liquid to start the alcoholic fermentation process, which converts the sugars to alcohol. In a second fermentation step, the alcohol is converted into vinegar by acetic acid-forming bacteria ("Acetobacter" species). Acetic acid and malic acid combine to give vinegar its sour taste. Apple cider vinegar has no medicinal or nutritional value. It is 94% water, with calories and all nutrients at negligible levels.
Ice cider
Ice cider is typically served as an apéritif before a meal or along with a cheese plate or dessert after a meal. Its higher alcohol content and more expensive production process lead to it typically being sold in 375mL bottles (half the size of a typical wine bottle), but 200mL bottles are growing in popularity. It is described as being "rich in apple flavors" but the taste can vary greatly depending on the origin of the cider and the method of production used. Cryoextraction in particular, being the more expensive of the two produces a cider with a more complex flavor, including "caramel and spice notes" among others.
Cider
For larger-scale cider production, ciders from vats produced from different varieties of apple may be blended to accord with market taste. If the cider is to be bottled, usually some extra sugar is added for sparkle. Higher quality ciders can be made using the champagne method, but this is expensive in time and money and requires special corks, bottles, and other equipment. Some home brewers use beer bottles, which work perfectly well, and are inexpensive. This allows the cider to become naturally carbonated
Cider
Due to Swedish law, stores in Sweden cannot sell cider with less than 15 percentage juice by volume under the name Cider. "Cider" with none or less than 15% juice is instead usually sold as ""Apple/Pear beverage of cider character"" (Swedish: ""Äpple-/Pärondryck med Ciderkaraktär""). Brands of cider in Sweden include Rekorderlig, Kivik, Herrljunga and Kopparberg.
Cider Museum Hereford
The museum is housed in a former cider making factory at Pomona Place, Hereford, England, dating back to 1888. This was the birthplace of Bulmer's Cider. Henry Percival Bulmer started making cider in 1887 and was joined by his brother Fred from Cambridge. A year later they purchased a plot of ground on the outskirts of Hereford to build a 'shack' to make and store cider. Extensive cellars were later excavated in 1889 and the building was extended to incorporate both the factory and offices, with a grand new frontage added in the 1920s.
Cider in the United Kingdom
Further final evidence from an archaeological dig in Gloucester in 2002 suggests that crab apples, in addition to their traditional use as a foodstuff, were also being pressed into an alcohol sweetened with honey. With the invasion of 1066 the natural sugar in the Norman apples slowly displaced the need for honey as a sweetening agent and so began the love affair between the English and their apples and cider. Increased planting of apple trees began in earnest as soon as the feudal system introduced by William of Normandy could be secured, and continued down over what is becoming close to a thousand years.
Cider in the United Kingdom
Beer had replaced cider as a fashionable drink in the main export markets, and even the home markets had switched to beer as the population became more urban. Potatoes overtook cider as the most important crop in Jersey in the 1840s, and in Guernsey glasshouse tomato production grew in importance. Small-scale cider production on farms for domestic consumption, particularly by seasonal workers from Brittany and mainland Normandy, was maintained, but by the mid-20th century production dwindled until only 8 farms were producing cider for their own consumption in 1983.
Cider
Cider was once widely produced in Northern Italy's apple growing regions, with a marked decline during fascist rule, due to the introduction of a law banning the industrial production of alcoholic beverages derived from fruits of less than 7% ABV, which was aimed at protecting wine producers.
Present laws and regulations are favourable to cider makers, but production has only survived in a few alpine locations, mostly in the regions of Trentino, and in Piedmont, where it is known as "vin ëd pom" (apple wine) or "pomada", because it traditionally was left to ferment in a vat along with grape pomace, giving it a distinctive reddish colour.
In the Netherlands, cider is not as commonly available as in its surrounding countries. In 2007, Heineken started testing a cider-based drink branded Jillz in a number of bars throughout the country. The beverage, an alcopop made by blending sparkling water, fruit flavoring, malt, and cider, is marketed towards female drinkers as an alternative to beer. At the same time, Heineken also introduced Strongbow Gold as a secondary brand to provide the choice of a real cider, which was targeted to a male audience. Both beverages contain 5% alcohol by volume, which is similar to a typical draught beer in the Netherlands. Other brands are available in supermarkets, most noticeably Magners and Savanna Dry, and in liquor stores, generally, a broader range may be obtained.
Cider apple
In the United Kingdom the Long Ashton Research Station categorised cider apples in 1903 into four main types according to the proportion of tannins and malic acid in the fruit. For cider production it is important that the fruit contains high sugar levels which encourage fermentation and raise the final alcohol levels. Cider apples therefore often have higher sugar levels than dessert and cooking apples. It is also considered important for cider apples to contribute tannins, which add depth to the finished cider's flavour.
Cider
In Switzerland cider is called "Suure Most" or "Saft" in the German-speaking part, "Cidre" in the Romandy, and "Sidro" in the Italian-speaking regions. The drink was made popular in the 19th century when apple production increased due to progress in pomology. At the turn of the century, cider consumption was at 28.1 Liter per person. In the 1920s, advantages in the pasteurisation of apple juice and the emerging temperance movement led to a strong decrease of cider production.
Cider apple
Cider apples are a group of apple cultivars grown for their use in the production of cider (referred to as "hard cider" in the United States). Cider apples are distinguished from "cookers" and "eaters", or dessert apples, by their bitterness or dryness of flavour, qualities which make the fruit unpalatable but can be useful in cidermaking. Some apples are considered to occupy more than one category.
Cider Museum Hereford
The Cider Museum is the only Arts Council 'Accredited Museum' dedicated to the history of cider. It was set up as a Trust in the 1970s by Bertram Bulmer, Norman Weston and the Director of Long Ashton Research Station, John Hudson. They realised that unless a collection was started, then much of the story of cider making would be lost. Initially, the aim was to represent the international history of cider-making, but the majority of the collections have been drawn from England and the West Country.
Cider apple
In the UK there are two broad styles of cider, determined by the types of apple available. The style associated with the east of England (East Anglia, Kent, Sussex) used surplus dessert and cooking apples and was therefore characterised by an acidic, light-bodied cider. The other style, using specific cider apple cultivars with higher tannin levels, is usually associated with the West Country, particularly Somerset, and Three Counties. Within these broad types there are also a number of more specific regional styles. The ciders of Devon were often made largely from sweets, the cultivars low in acid and tannins that typified the county's orchards. Devon cidermakers also specialised in "keeved", or "matched" cider, where fermentation was slowed to produce a naturally sweet finish, though such ciders were usually intended for the London market and a fully fermented, dry "rough" cider was preferred for home consumption. Somerset ciders, by contrast, have tended to be stronger and more tannic. Bittersweet cultivars, locally known as "Jersey" apples, were typical of Somerset, although the county's most famous apple, Kingston Black, was a mild bittersharp. The West Midland county of Gloucestershire traditionally favoured bittersharp apples, giving strong ciders with a higher bite of acidity and tannins: neighbouring Worcestershire and Herefordshire also favoured acidic cider apples, but their growers also made plantings of dual purpose apples to take advantage of markets in nearby industrial centres.
Cider in the United Kingdom
The Campaign for Real Ale (CAMRA) defines "real" cider as a product containing at least 90% fresh apple juice, with no added flavourings or colourings. Their definition prohibits the use of apple and pear concentrates, and prohibits substantial chaptalisation of the juice (adding sugar prior to fermentation) except in years when the level of natural sugar in the fruit is low. They allow the addition of sweetener for taste after fermentation, and allow limited dilution after fermentation. CAMRA states that the practice of adding a substantial amount of sugar at the fermentation stage to produce a high-alcohol (12–14% abv) beverage that is then diluted with water down to 8.5% abv or less does not conform to their definition of real cider. Some traditional cider enthusiasts consider this requirement is insufficiently strict and prefer ciders made wholly from apple juice, using apple peel as the source of yeasts.
Apple cider
While some states specify a difference between apple juice and cider, the distinction is not well established across the U.S. Massachusetts makes an attempt to at least differentiate "fresh" cider and processed apple juice: according to its Department of Agricultural Resources, "apple juice and apple cider are both fruit beverages made from apples, but there is a difference between the two. Fresh cider is raw apple juice that has not undergone a filtration process to remove coarse particles of pulp or sediment. Apple juice is juice that has been filtered to remove solids and pasteurized so that it will stay fresh longer. Vacuum sealing and additional filtering extend the shelf life of the juice." This still leaves unfiltered apple juice that is no longer raw in a gray area, presumably cider but not labeled as such. The addition of sweeteners or reconstitution from concentrate are left even grayer.
Cider
French "cidre" () is an alcoholic drink produced predominantly in Normandy and Brittany. It varies in strength from below 4% alcohol to considerably more. Cidre Doux is a sweet cider, usually up to 3% in strength. 'Demi-Sec' is 3–5% and Cidre Brut is a strong dry cider of 4.5% alcohol and above. Most French ciders are sparkling. Higher quality cider is sold in champagne-style bottles ("cidre bouché"). Many ciders are sold in corked bottles, but some screw-top bottles exist.
In crêperies (crêpe restaurants) in Brittany, cider is generally served in traditional ceramic bowls (or wide cups) rather than glasses. A "kir Breton" (or "kir normand") is a cocktail apéritif made with cider and cassis, rather than white wine and cassis for the traditional "kir". The Domfrontais, in the Orne (Basse-Normandie), is famous for its pear cider (poiré). The "calvados du Domfrontais" is made of cider and poiré.
Perry
Perry is an alcoholic beverage made from fermented pears, similar to the way cider is made from apples. It has been common for centuries in England, particularly in the Three Counties (Gloucestershire, Herefordshire and Worcestershire); it is also made in parts of South Wales and France, especially Normandy and Anjou.
Cuisine of Devon
Cider, known as 'Cyder' or 'Scrumpy' is the traditional drink of Devon as it was in much of the Westcountry, peasants often paid an allowance of three pints per day. One of the most famous cider producers of the 20th century was Whiteways of Whimple, East Devon. They produced many internationally famous ciders and also some non-alcoholic variants including Cydrax and Peardrax. During Whiteway's heyday they boasted the largest cyder orchards in Britain. There is now a Whiteways museum and heritage centre next to the New Fountain Inn in the village of Whimple. Three Hammers is a brand of strong white cider made in Tiverton by the Devon Cider Company. There are still a large number of cider producers in Devon
Devon has a large number of beer breweries; two well known ones being Otter Brewery (located at Luppitt near Honiton) and Dartmoor Brewery, which, being based in Princetown on Dartmoor, is the highest brewery in England at above sea level. The Heavitree Brewery was a local brewer, located in Heavitree; its history can be traced back to 1790. It was the last brewery in Exeter to cease production, continuing until 1970, the brewery buildings were demolished in 1980. The name continues in use as the owner of a chain of pubs in south west England, and Heavitree Brewery PLC continues as a quoted company with its address in Exeter.
Crispin Hard Cider Company
Sourcing apples from the Pacific Northwest, Crispin uses fresh pressed, unpasteurized pure apple juice, and does not have preservatives or added malt, distilled spirit, or grape alcohol. Three to five apple varieties are used in their main line, mainly Granny Smith, Golden Delicious and Washington. A number of ciders are finished with a specialty sweetener or produced with a particular strain of yeast. All ciders are certified as gluten-free.
List of apple cultivars
Cider apples may be far too sour or bitter for fresh eating, but are used for making cider. Some apples (especially older ones from the U.S. and Canada) are used for both cider and eating purposes.
Apple cider
Hot mulled cider, similar to "Wassail", is a popular autumn and winter beverage. Cider is heated to a temperature just below boiling, with cinnamon, orange peel, nutmeg, cloves, or other spices added.
Cider
Before the development of rapid long distance transportation, regions of cider consumption generally coincided with those of cider production. As such, cider was said to be more common than wine in 12th-century Galicia and certainly the idea of it was present in England by the Conquest of 1066, using crab apples: the word "Wassail" is derived from a Saxon phrase, wæs hæl": it is what would have been said by Saxons as a toast at Yuletide. Southern Italy, by contrast, though indeed possessing apples, had no tradition for cider apples at all and like its other neighbours on the Mediterranean Sea preserved the Roman tradition of apples as an ingredient for desserts, as evidenced by the frescoes at Herculaneum and Pompeii, descriptions by Classical writers and playwrights, and Apicius, whose famous cookbook does not contain a single recipe for fermenting apples but rather includes them as part of main courses, especially accompanying pork.