Yes, a good article. Simple so I didn’t glaze over after four paragraphs of technical stuff.
My first try a hard cider was a long time ago. Had the opportunity to get raw cider right from the orchard. Not having any idea what to do I just used the cider, some table sugar and champagne yeast. Dry did not come close to describing the end result. Mixing it with some fresh cider or apple juice in the glass fixed it enough so it was enjoyable and still packed a wallop.
It’s too bad that it must be cheaper to add chemicals than to Pasteurize cider. Makes it difficult to find. I’m not sure how the orchards would feel about selling raw cider these days.
This has sparked my interest in making some hard cider. A nice refreshing summer drink or fall by the campfire warmer.