One of the things Mr Chiots and I love about where we live is that we have a wonderful little local cider mill. They sell unpasteurized cider that they press in a little mill behind their home. They have the best cider in the area (and we’ve tried them all). They put up a few signs on the road and you buy it with the honor system, one of the beautiful things about life in rural Ohio!
The best part of this cider is that it’s unpasteurized so it gets “zingy” as I say. It starts to ferment from the natural yeast after about a week. I prefer it when it’s slightly fermented because it’s less sweet. I don’t particularly like it cold, but I love it mulled. During cider season we enjoy mulled cider almost every evening while we read or watch TV.
We don’t just drink this cider, we buy extra for many other things. I usually make a few batches of mulled cider jelly for gifts. We also boil a gallon or two down into cider syrup, which is fantastic on french toast, pancakes or drizzled over ice cream. I also buy 5-10 gallons for making apple cider vinegar which I use for canning and cooking throughout the year. This cider makes great cider vinegar all by itself since it’s unpasteurized. I’ll post specifics on this when I make by 2010 batch in the next month or two.
Are you a cider lover? Do you have a special place to buy it? Have you ever had unpasteurized cider?Filed under Seasons | Comments (24)