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Path: utzoo!watmath!clyde!cbosgd!ihnp4!drutx!eac
From: eac@drutx.UUCP (CveticEA)
Newsgroups: net.cooks
Subject: Re: apple cider
Message-ID: <53@drutx.UUCP>
Date: Mon, 30-Sep-85 09:20:27 EDT
Article-I.D.: drutx.53
Posted: Mon Sep 30 09:20:27 1985
Date-Received: Wed, 2-Oct-85 05:46:10 EDT
References: <279@watmum.UUCP>
Organization: AT&T Information Systems Laboratories, Denver
Lines: 16

We used to make apple cider by simply taking un-pasturized plain old apple
juice straight from the press and letting it sit outside (if the weather is
crisp and cool) for 1-2 weeks.  The longer it sits (to a point) the better
it gets.  If you let it sit too long (we never had that problem) it will
turn to vinegar so don't hoard it.

Note--we only called fermented apple juice (hence at least some alcohol
content) apple cider.  I still don't know what the difference between
apple cider and apple juice is at Safeway.

You can distill apple cider--then you have apple jack.  You may also have
problems with the law!  Try substituting apple jack for the cider in hot
spiced cider.  Don't plan on driving for at least 4 hours afterwards!

Betsy Cvetic
ihnp4!drutx!eac


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