How Does Cider Start Its Life as a Dry Cider?

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Every single cider in the world will start its life as a bone dry cider, no sugar left at all. The fermentation process is the yese converting that sugar into alcohol. Ciders stop fermenting when there is no more sugar for the yeast to ferment. Sugar, generally sugar, sometimes it could be juice, is added back post fermentation. And then the cider is stabilized by pastorization or, you know, sterile filtration process.

How ya like them apples?! Well, liquified. And fermented. Author, podcaster, cider-maker and globally lauded beverage historian Gabe Cook, aka The Ciderologist, is an enthusiastic champion of this tragically overlooked drink, and he joins with a bushel full of facts, well-spun yarns and tasting tips. Belly up for a foaming glass of friendly competition, bucolic farmhouses, DIY cider tips, film flam busters, cider recommendations from a pro, and a little ASMR. Cider: that cool friend in the corner who is too shy to boast about itself, so its wingman speaks up.

His website: https://www.theciderologist.com/

Follow him at https://twitter.com/theciderologist and https://www.instagram.com/ciderologist

First book, Ciderology: https://www.amazon.com/Ciderology-History-Heritage-Craft-Revolution/dp/1846015650

His NEW book, Modern British Ciders: https://camra.org.uk/modern-british-cider/

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