Introduction

Whether you're like me and lament the downfall of hard cider as America's beverage of choice or you're thirsty for something different and our Beverages section holds no temptation, you'll find the information you need in here.

At its core (no pun intended), cider-making is all about patience. Beer's paltry one month aging time pales in comparison to the (at least) three month commitment required to ferment a batch of cider.

In terms of physical effort, as well, it takes far less to prepare beer's wort than it does cider's juice ("must"). However, any home brewer familiar with the experience of sipping homemade cider and watching leaves fall can tell you it's well worth the trouble!

As cider is nothing more than aged apple juice, you'd think it's as easy as buying a bottle of Indian Summer at the store and drilling in an airlock, but you'd be direly wrong. The preservatives in commercial apple juice ruin cider production-your average bottle of juice will rot before it ferments-and the lack of yeast means you'd need to add your own (discerning brewers can do this anyway, but it's not strictly necessary). If you must buy commercial juice, buy a brand without preservatives or other weird chemicals; otherwise, head to your nearest apple orchard and buy some fresh apple juice.

More experienced brewers-or those looking for a challenge-can start completely from scratch by going to an orchard and obtaining fresh apples. This method is time-consuming and difficult; in addition to picking the right blend of apples, you must mash ("scrat") and press the apples yourself to get your juice. Small volumes of apple juice can be obtained through juicers and small presses, but it's advised you buy or you're your own equipment for larger amounts. All this can be tough work, but it offers something premade juice does not: total control over your cider-making experience. If you do decide to start from scratch, you'll also need to carefully balance your apples. To create a dry cider, use a balance of 2:1 tart apples to sweet. To create a sweet cider, do the opposite. And never use cooking apples.

everything. Yet despite its seasonal charm, and despite a recent surge in popularity (no doubt thanks to my tireless efforts), for some people this drink is still hard to find. Yet despite its seasonal charm, and despite a recent surge in popularity (no doubt thanks to my tireless efforts), for some people this drink is still hard to find. That's why we've put together this helpful guide.

That sometimes clear, sometimes murky, dry-or-sweet-or tart libation that Americans drank by the gallon before beer came along and ruined