Fermentation Room at Treasury Cider. Photo by Chris Jackson
“Pop quiz: What is fermentation and how does it work? Even if you’re a devoted cider fan, it can be kind of hard to answer those questions point blank, right?
Don’t sweat it, y’all! Fermentation is one of those natural phenomena where — even if you totally grasp the basic principles — there is still a mysterious, almost mystical, element to it. Yeasts and bacteria eat sugar and convert that into alcohol and CO2. It sounds simple enough, but it really is a wild concept when you really think about it, and one that is responsible for basically all the delicious things in the world: cider, beer and wine, cheese, bread, pickles and even some coffee!
We wanted to dig a bit more into fermentation, because learning new stuff is the best. We enlisted the expertise of Chris Jackson, the head cidermaker at Treasury Cider, a farm cidery in upstate New York that produces lovely ciders made with apples grown at their family orchard, Fishkill Farms. Won’t you come along on this fizzy journey with us?”
Emily Kovach of Cider Culture chats with head cider maker Chris Jackson all about how the delicious juice from an apple becomes the hard cider you know and love. It all starts with some yeast and sugar…
Read the full interview here.