Physical Description
Apple cider is opalescent or opaque due to the fine apple particles in suspension, and may be tangier than conventional filtered apple juice, depending on the apples used.
Colors: opalescent or opaque in color
Tasting Notes
Flavors: apple
Food complements: Deserts, Western and asian cuisines
Beverage complements: Soda
Substitutes: Apple juice
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Before buying any Apple Cider, check out the expiration date first that can be located outside the packaging. Do not buy display bottles / box for it may be exposed to direct sunlight. Do not buy Apple Cider with damaged or broken packaging, it might be contaminated with aerial bacteria or small life forms.
Buying: You can buy Apple Cider on your local supermarket and grocery store.
Procuring: You may check out this video for making Apple Cider
http://www.mahalo.com/how-to-make-apple-cider
Preparation and Use
Traditionally served on Halloween, Thanksgiving and Christmas holidays, it is sometimes heated and spiced or mulled.
Conserving and Storing
Avoid storing Apple Cider inside the refrigerator and do not place it to direct sunlight as well. Extreme temperature may affect the taste and quality of the apple cider. Just place it in cool and dry place without the reach of children.
Social/Political
History: Historians largely agree that apple trees existed along the Nile River Delta as early as 1300 BC, but it is unclear whether cider was ever produced from the fruit.
When the Romans arrived in England in 55 BC, they were reported to have found the local Kentish villagers drinking a delicious cider-like beverage made from apples. According to ancient records, the Romans and their leader, Julius Caesar, embraced the pleasant pursuit with enthusiasm. How long the locals had been making this apple drink prior to the arrival of the Romans is anybody's guess.
By the beginning of the ninth century, cider drinking was well established in Europe and a reference made by Charlemagne clearly confirms its popularity.
After the Norman Conquest of 1066, cider consumption became widespread in England and orchards were established specifically to produce cider apples. During medieval times, cider making was an important industry. Monasteries sold vast quantities of their strong, spiced cider to the public. Farm laborers received a cider allowance as part of their wages, and the quantity increased during haymaking. English cider making probably peaked around the mid seventeenth century, when almost every farm had its own cider orchard and press. The industry later went into decline, due to major agricultural changes. Cider regained its popularity during the twentieth century, but demand was largely for the mass-produced variety. Only in recent years has traditional cider making finally triumphed.
