Cider, or as the americans would call it, hard cider (the British call it just cider, remember America had a prohibition on alcohol that ended only 70 years ago) is easy to make. It is usually bottled in beer bottles, clear or brown, usually clear. More often than not in the big commercial companies they force carbonate with co2 rather than let natural carbonation take place. This is because naturaly co2 makes sediment
(My computer just made me delete the rest of what I had written, about 4 times as much as I just wrote.)
I'm pretty mad about it. I'm gonna summarize and say I started some hard cider. It should make an ABV of 6.3%.
Cheers,
English Vintner
