Science class was never a strong point for me in school. It took me awhile to figure it out, but I soon realized that it all stemmed back from a general lack of direction-following. I would see the list of steps or procedures, acknowledge them, and then about half way through start thinking something along the lines of “I wonder what would happen if…” Turns out most of the time directions are more of a statement than suggestion. I avoided most intensive math or procedure based classes in college other than the ones that were essential for me to graduate. Creativity is a skill that is usually not useful in math or chemistry.
As my love for food and cooking grew, I quickly realized recipes were never my strong point. I enjoyed reading them and getting ideas, but it was more of a guideline than anything else.
Needless to say I am a horrible baker.
A few months ago I got hooked by what is seemingly a drink trend sweeping the country. As more and more people are embracing a gluten free diet, there is a big void in the casual adult beverage category that accommodates this.
Let me clarify, to me wine is a “formal adult beverage” unless it comes in a box or gallon jug, and mixed drinks can be classified as a “serious adult beverage”. That leaves beer to fill the “casual” category.
Cider seems to be catching on in a big way as it contains no wheat or grain and is becoming much more than just the sugary drink it once was.
My memories of cider were mostly from high school and revolved around drinking way to much Woodchuck, usually grouped in the same section of the beer aisle as Smirnoff Ice and Mikes Hard Lemonade, and usually overlooked. That, however, is changing as more and more small craft cider operations are popping up around the country.
The variety is what got me hooked. Ranging anywhere from a dry Champagne to high alcohol and heavily spiced drinks that are best enjoyed after dinner, the cider movement is branching out beyond its roots.
I’ve tried brewing beer in the past with very mixed results, once again the following of directions is crucial when dealing with sanitation. The whole process seemed simple enough though, get a bunch of fresh apple cider, throw in some yeast and be patient, I could probably do that in an hour or two.
Wrong.
After ordering a brew set online, reading, re-reading, searching numerous blogs online, learning about all the things that can go wrong, etc. I spent a full day without getting off the couch. This time I was going to do things right.
It will hopefully taste better than it looks
There are tons of websites and books that will explain how to make cider much better than what I am capable of writing on this post. I am one month into the process now with about one moth to go, and despite the fact that it kinda looks like I’m making meth in my kitchen, it has been a success. Turns out science can be fun after all.
I fully expect cider to start filling the shelves more and more around Jackson in the coming years. There are some great options out there around the stores in the valley now though to if you do a little searching. Here are a few of my favorites
Bin22 carries one of my personal favorites called ACE cider. You can find them in the bomber section and are on the drier side. TLS carries a few good options with J.K’s being a good option if you prefer a sweeter and full flavor cider. The Whole Grocer stocks Cidre from Stella Artois, which is a great mix of sweet and dry and can be found by the four pack. Westside Wine has a few cider options if that are worth checking out too.
