The Greeks and Romans had mastered the art of cider making, and discovered around 55BC upon invading England that ciders were also being enjoyed there.
The flavor of cider varies, and can be classified from dry to sweet. The appearance of cider typically ranges from cloudy with sediment to completely clear, from almost clear to amber to brown.
Fermentation is carried out between 4-16°C, a low temperature which is beneficial for cider as slower fermentation leads to less loss of delicate aromas.
Generally, ciders are of apple or pear varieties, although new flavours featuring more exotic fruit have now entered the market.
Some Variants Include:
Apple and Pear Cider
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