Apple Bobbing: Cider Week Hits NY October 18-27 2013
October is every adult kid’s favorite time of the year thanks to Halloween. But this year, New York State plans to offer an elevated form of pre-Halloween cheer for adults — Cider Week New York. Often considered the ugly stepchild of beer, hard cider or “apple wine” originally arrived in America thanks to our British forefathers. When Colonists arrived in America, the fermented apple juice was safer than drinking water and far cheaper to produce than wine and beer. At its height America’s apple growing produced as many as 14,000 different varieties. Cider was to America what wine is to France. It had regions and varieties.
Practically dying out as a popular drink during American Prohibition, immigrants aided in the decline by favoring their homeland’s national drink — beer. In the last 25 years, however, a hard cider Renaissance has occured. It began with the production of mostly sugary versions of flavored wine coolers; but recently, true apple cider production has come back to America. Several artisan makers participating in Cider Week hail from New York State, including: Aaron Burr Cider, BlackBird Cider Works, and Slyboro Cider House to name a few.
Making good hard cider is simple – it is aged and fermented apples. It requires a form of yeast and sugar to feed the yeast. The aging process takes substantial lengths of time compared to relatively short times to produce beer. Young apple ciders are produced in two weeks and more typically are fermented for months.
Cider Week NY will have events, lectures, demonstrations, and tastings throughout the week. For more information on all the events visit: http://www.ciderweekny.com/events. 200+ locations will host Cider Week taking place in New York City and the Hudson Valley. Cider Week NY begins October 18 and ends October 27, 2013. Visit http://ciderweekny.com for more information.