I’m told that in other countries cider is alcoholic here in the US we have cider that is basically apple juice and we have what we call hard cider. That is what I’m talking about.

For some reason I’ve had a hard time finding info about fermenting cider, but what I’ve learned is that most cider naturally has enough sugars to ferment to about 4 or 5% abv. This would leave a fairly dry cider and low alcohol. I’m going to experiment with 1 gallon of cider.

I plan to boil the cider for about 30 minutes to kill any wild yeasts that may be present and possibly concentrate the sugars a little. In addition I plan on adding 1 cup of clover honey. This should raise the potential alcohol and give the finished cider a sweeter taste.