Although the stories of how much the early colonists drank is fairly well known, what’s not often mentioned is that most of that consumption was hard cider (even kids, though theirs was watered-down). But an influx of German immigrants and the effects of Prohibition relegated cider to almost invisible status in the US, until now.
I’ll be making hard cider again this year if I can find a mill near me that doesn’t use chemicals to pasteurize their cider (you can’t sell untreated cider in New York anymore). It’s more challenging that you’d think, I’ve never had two batches come out exactly the same despite the obvious simplicity (cider and yeast).
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