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I am a fan of cider, and I like my ciders dry. A challenge in making dry cider is achieving

Cider – 2018’s Traditional Batch

Last fall I made a very short trip down the highway to a local cidery, where I picked up 20

Last year I brewed up two batches of cider – a traditional dry cider, and a cyser (mead-cider hybrid). The

It is late October, and while we’re suffering through a record heat-wave (after an uncharacteristically cold and wet summer), the

Every year I brew a few batches of cider, using cider pressed at a local cider mill. 2016 was no

A third of this years cider haul Its early October, the evenings are starting to get cool, and the leaves

I have to admit something a little embarrassing – my lovely wife does not like beer. I’m not sure how

Nottingham is widely regarded as one of the best yeasts for English-style cider out there. Can a wild yeast take its place?

An in-depth look into whether an attempt to patent a “unique” Lachancea species for brewing is legitimate or not. Warning: science follows.