Universal Dryness Scale Could “Rate” Sweet Level of Ciders
The U.S. Association of Cider Makers is creating a universal dryness scale, a number that can be put on labels to designate whether the cider is dry, semi-dry, semisweet or sweet. As ciders experience a revival in the U.S., the No. 1 issue is customers assuming all ciders are too sweet. Many feel this was the downfall of the popular Riesling wine movement of the late 2000s/early 2010s. The scale could be applied to all fermented beverages, where dryness factors could be tested in a lab.
Read more (Washington Post)
- Published in Business
Is the “Dry” Label Abused? Cider Association Creates Universal Dryness Scale
The U.S. Association of Cider Makers is creating a universal dryness scale, a number that can be put on labels to designate whether the cider is dry, semi-dry, semisweet or sweet. As ciders experience a revival in the U.S., the No. 1 issue is customers assuming all ciders are too sweet. Many feel this was the downfall of the popular Riesling wine movement of the late 2000s/early 2010s. The scale could be applied to all fermented beverages, where dryness factors could be tested in a lab.
Read more (Washington Post)
More Brewers Using Spontaneous Fermentation
Spontaneous fermentation is seeing a big surge among breweries. It’s a method beer, cider, wine and liquor makers should consider because spontaneous fermentation is a sign that the brewer is confident in their technique, willing to trust the uncontrolled aspects of the fermentation process and having fun, says Bon Appetit magazine. Also known as hands-off, natural or traditional fermentation, it’s the oldest form of fermentation, used before fermentation could be controlled and regulated.
Read more (Bon Appetit)
New York Senator Pushes for New Regulations on Hard Ciders
A New York senator is pushing change for federal alcohol regulators to ease up on hard ciders. Cider owners cannot legally sell hard cider with an alcoholic content below 7% in cans, forcing them to use wine containers instead. This hurts most quality, fermented apple ciders, the senator argues, because they must water down their product to sell it in cans.
Read more (WXXI) Photo by CNY News
- Published in Business
Dead Drunk: Couple’s “Immortal” Cider Made with Apples Grown on Cemetery
A New York couple are brewing cider from apples picked from the Green-Wood Cemetery. The Malus Immortalis brand cider is made from wild apple trees that date back to the 1900s. You can get a glass at cider-making workshops hosted at the cemetery.
- Published in Business, Food & Flavor
Good Food Award Winners Include Dozens of Fermenters
Check out the 2018 Good Food winners – dozens of American fermenters won, in categories like beer, meat, cheese, pickles, chocolate, cider. The prestigious annual awards honor U.S. food producers who create responsible products. Any winners in your state?
- Published in Food & Flavor