Hot spiced cider is a .
Apple cider dates back thousands of years to 6500 BC. Since that time, methods to produce cider have improved and become more consistent. The simple process is much the same whether made at home or commercially. Commercial equipment is simply much larger.
The term "cider" has different meanings in the U.S. and Europe. In the U.S. apple cider is unfermented, while hard cider, which contains alcohol, is fermented. In Europe, cider refers to the fermented variety.
Washing and Trimming
The apples get a thorough washing to remove bacteria and contaminants. Any bruised or rotten sections are removed so they don't spoil the remaining fruit. The peels stay on for their flavor and nutrients.
Grinding and Pressing
The apples are ground into a pulp, resembling applesauce. The finer the pulp, the greater the amount of juice it will yield. It takes between 11 and 14 lbs. of apples to produce a gallon of cider. Sometimes cider makers will freeze pulp for later use.
Because apples vary in flavor, from sweet to tart, different varieties of pulp are mixed to create the desired blend of flavors.
Presses, lined with nylon cloth, extract juice from the blended pulp, also called pomace. The cloth holds the in solids but allows the juice to flow through the press. A home press may be as simple as a hand crank, while commercial presses deliver up to 30,000 lbs. of force via a hydraulic pump. If no press is available, you can squeeze pulp through a cheese cloth sack by hand.
Additional filtering removes any remaining solids from the freshly pressed juice. Then the juice is cooled to 33 degrees. The cool temperature inhibits any bacterial growth until pasteurization.
Pasteurization and Storage
Pasteurizing cider, by heating it to between 160 and 185 degrees F., kills harmful bacteria such as E. coli and salmonella. If allowed to boil, it will take on a cooked taste. Some producers also add preservatives such as potassium sorbate.
Pasteurized cider is bottled in sterile containers or may be frozen for longer storage.
Buying and Using Cider
Cider is available in most supermarkets, and should be consumed within five days after opening. Other cider products available are cider vinegar and hard cider.
Cider is not just a fruity drink, it also adds flavor to recipes. Use it in pork marinades or cakes to infuse the apple taste throughout the dish. It also complements poultry dishes nicely. Hot cider, spiced with cinnamon sticks, cloves, nutmeg and orange rind, is a classic holiday beverage.
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