Ciders: How do you Like them Apples?

Nov 6th, 2009 by David Flaherty

Jason Clarke says:

November 7, 2009 at 7:01 pm

Like you (before you wrote this) I have little experience with cider but this was illuminating, thanks. Now what did you do about the massive sugar/alcohol hangover from drinking all that cider?
David Flaherty says:

November 13, 2009 at 10:03 am

Well, Jason, I do what I normally do when I have a massive hangover:
1) Drink a fish-bowl sized cup of coffee
2) Head to Hot Bagel for an “everything” bagel (toasted), with two eggs, sausage and cheese.
3) Scarf it down while watching bad tv.
4) Consider a nap.
5) Stretch and run for 15 minutes.
6) In two hours, I am whole again.
(or you could always just take a shot of Jameson, two advil and sleep for 5 more hours)

In terms of residual sugar, a lot of the “better” ciders are fermented close to dry so they are not laden with excess amounts of sugar. As with any good wine or beer, the more sugar in the liquid, the more you need acid to balance it out. And trust me, these ciders have some great acid. In fact, true cider apples are practically inedible as they’re so chock full of tart, malic acid.