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View Diary: I'm Gonna Say It Til I'm Blue in the Face (Or Sick With Salmonella) (206 comments)

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  •  No. It does have to do with pasteurization, also. (3+ / 0-)
    Recommended by:
    DeepLooker, cai, Jill Richardson

    And I went to high school in NH so I do have some familiarity with apples, and I would never put up with Red Delicious cider.

    •  Red delicious cider? Ugh... (6+ / 0-)

      The thought alone is scary.

      One thing pasteurization breaks is the natural fermentation.  Real cider contains yeast, and ferments itself.  I used to buy local jugs and let them start to harden.  When it has just started hardening, it's still sweet, but not as sickly-so as in the original product.  A nice grown-up taste.  This still happens a little bit with some pasteurized cider, but usually it just goes bad instead.

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