Apple CiderCider is a beverage which is universally known wherever apples grow. Unfortunately around most orchards the best apples ate not used for cider making.
They are reserved for sale in boxes or barrels, or sent to the factory to be worked up into jellies, apple butter and dried apples.
As a result of this common practice a great part of the cider which is made in US is from imperfect apples, either undergrown, overripe or decayed.
Cider made from imperfect material cannot be expected to measure up to the standard of excellence required.
When cider is made of select material, under sanitary conditions, it is a beverage more desirable than grape juice, because it contains a much less quantity of sugar and is not so apt to unbalance the ration.
Even cider made from culls may be of excellent quality.
Especially apples that are blown down during a storm and immediately gathered and manufactured into cider as acceptable as they would have been if picked form the limbs in the usual careful way.
If overripe or underripe or decayed apples are used, the character of the beverage produced is very inferior.
Almost any kind of a small press will make small quantities of cider, and it is manufactured in many different varieties of press.
The modern cider press combines an effective rasping machine and hydraulic press of high resistance, by means of which the yield of cider for a given number of apples may be greatly increased.
Cider is often made during the earlier part of the harvest when the weather is still at times excessively warm, and fermentation sets in within 24 hrs.
In such circumstances cider is not a soft drink for a longer period than a day or two at most.
Apple Cider
