How is hard cider made?
The best ciders are the result of careful blending. Opinions differ as to which apples make the best cider. Some experts believe that only certain, special varieties, rich in tannins, make decent cider. Apples used to make hard cider are more closely related to wild crab apples than ordinary eating apples and have high tannin content. Pomologists divide cider apples into two broad categories bittersweet and bittersharp. Bittersharps have a higher acid content than bittersweets. Both yield juice that is rich in natural sugar and ferments to produce alcohol. Cider mills normally use a blend of bittersharps and bittersweets to give the cider a balanced taste. Some cider mills have been known to add small amounts of crab apples to their blends in order to create a more unique taste. After harvesting, the fruit is crushed, or scratted, in the cider mill. After crushing, the pulp, known as the pomace or pommage is pressed to produce juice or must. For hard cider, the must is transferred dire
