BYCU

Brews You Can Use

Hard cider is the rage. Here's a factoid you can take with you this evening to your local watering hole:

"Cider has always been low in alcohol because the apples themselves are low in sugar. Even the sweetest apples contain much less sugar than grapes, for instance. In a vat of cider, the yeast eat what sugar there is, turning it into alcohol and carbon dioxide, but once the sugar is gone, the yeast die off for lack of food, leaving behind a fermented cider that contains only about 4 to 6 percent alcohol." The Drunken Botanist.