Cider page 4

 Cider page 4 by ric gustafson

So how do we taste cider?.  We open and drink, We smell, sip, savor and repeat. For cider with little tannin and under 7 percent alcohol, between 42 and 50 degrees to store. For a richer cider with more body, weight and texture, 48 to 55 is optimum. 

Sweet and dry are two ways to describe cider. Fruit is the building block of cider. Cider can be called fruity. Fruity cider could be apple, pineapple, lime, berries or stone fruit. Cider could be pear, melon or cherry. 

So how do we store cider. The majority of cider is meant to be consumed right away. Some cider can grace for years. This depends on acid, tannin, sugar and alcohol. 

What is the future of cider?. American cider is growing. Cider is not flooding the shelves like beer and wine. On paper, cider falls between beer and wine. 

Next, we will look at cider around the world.

research help: ' American Cider' by Dan Pucci and Craig Cavallo

Peace and God's blessings. Love Ric