From Orchard To The Cider Mug, An Apple’s Autobiography
It was a breezy spring when I first felt like I was sprouting wings. That is, my eyes had suddenly opened to the vast fields around me where tall, bountiful trees loomed in all their magnificence. I was a tiny little bud on one such tree, waiting for the cool winds, the fertile soil and lots of water to turn me into a ripe, red fruit. Dozens of us thus dangled from the scores of trees which filled a big apple orchard. We were honeycrisps, the tree whispered to me and we were getting ready to do something amazing when we grew up.
In summers, I found my frame bulging out a bit. I was growing amidst the laughter and chirps of countless larks flying overhead and bright blue skies shining down on me. I was being polished by the wind, ripened by time.
As the days grew shorter and autumn made an appearance, it was time for me to turn into a juicy, radiant, red fruit, ripe and crisp and ready for the plucking. They arrived, the harvesters, with wicker baskets slung over their shoulders and some of my buddies were put into those which were meant for fruit baskets and winter desserts. But me? I was put into a container that was headed towards some rather interesting things.
Hey.. have you been reading my story? Well then, tell me:
Where does the story of this apple begin?
– On the apple tree
– In the cider press
– At the grocery store
– In the refrigerator
What is the best season for typically harvesting apples?
– Spring
– Summer
– Fall
– Winter
Well then, here’s what happened next.
Once I was harvested and put in a basket with other such radiant and juicy fruits like myself, we were transferred into a truck to be taken someplace. What a bumpy ride that was! I felt my stomach lurch and my head spin as the truck twisted and turned on winding paths and highways while moving through mountain roads. At last the ride ended and we halted in front of a large, thatched building which looked like a quaint barn.
The crate in which we were all carried was offloaded here and I looked around only to realise that I was at a cider mill. What a moment! I was going to be something phenomenal, I was going to become not just apple juice, but apple cider!
And so it began, this process of transformation into the incredible. It wasn’t without scrapes and bruises but it was adventurous all the same.
First, we were all given a thorough wash to get rid of dust and grime. Then, we were taken to cold metal rollers and one of them whispered gently to me, “This might hurt a little, so hold on tight.”
I decided to follow this advice and braced myself because all of us cider apples – we called ourselves that now, because it did seem more glamorous – were about to be crushed! The rollers all moved over us, until we were turned into pulp. And then came the hardest part! They pressed down on us to squeeze all the juice. Apple juice trickled out in large quantities and it was transferred into big containers. What a glorious sight, that golden juice being pressed out of us fruits to be taken for fermentation.
Gentle reader, have you been paying attention? Let’s find out…
Tell me, after being brought to the cider mill and washed thoroughly, what is the first step in making cider?
– Crushing
– Pressing
– Washing
– Boiling
What happens in the cider press?
– Peeling of apple skin
– Extraction of apple juice
– Making apple jam
– Blending apple smoothies
Once we were crushed and pressed, we were about to meet some very spicy and flavourful friends. Apple cider juice was warmed first, it felt good in the cold weather, I should confess. And then, I wrapped myself around cinnamon sticks, orange peels and cloves. The scent of cinnamon made my heart turn, I was enamoured by its spicy note and its bark-like look. We struck up a conversation about growing up in orchards vs in forests and became instant friends. To this day, cinnamon and I remain the closest of buds.
The aroma of all these spices became one with the large barrels of apple juice. But once again, I was moved. I had to bid goodbye to my friends who were strained away and to those who were about to become sparkling ciders.
The container in which I was next housed was dark.
It was slightly frightening because I was being fermented. I could feel myself change, my sweetness being transformed into a lightly bitter taste and my crispiness into a hard, dry finish. But I was becoming more complex, more mature. It was a truly transcendental moment and when I saw the sun after almost two months, I had metamorphosed into a subtly frothy drink. Fresh but tart, sweet but intricate.
Bottled, packed and sealed, I was shipped off. But contrary to my flitting, flying youthful days, I now sat with quiet dignity, the light froth contained in the bottle. Now, I can be found on a table, being served as a glass of spiced apple cider garnished with my best friend, a cinnamon stick, to patrons who want to taste such a finely brewed, fresh spirit.
It’s been a long, wonderful journey. Did you catch all of it? Let’s find out:
What ingredients are commonly added to spiced hard apple cider?
– Salt and vinegar
– Cinnamon, cloves and citrus
– Ketchup and mustard
– Sugar and baking soda
What is commonly used as a garnish while serving spiced apple cider?
– Pickles
– Apple slices and cinnamon sticks
– Ice cream
– Popcorn
Well, my story would be incomplete without some frequently asked questions from my readers and listeners. Here are some of them:
– What are the different types of ciders?
Answer: Fresh cider, mulled cider and sparkling cider are among some of the most common cider variations. Hard cider is often characterised as a separate entity to denote alcoholic drinks. These can be dry or sweet, depending upon their making. One of the most popular cider variations is the apple cider.
– What is the best way to store apple cider?
Answer: The best way to store apple cider once the bottle is opened is to refrigerate it. Because the cider is unpasteurised, it can keep on fermenting even when the bottle is unsealed so be sure to use it within 1-2 weeks of opening.
– Can cider be mulled or served warm?
Answer: Yes, absolutely. Cider can be simmered in a saucepan or a large pot depending upon its quantity and mulled with several spices. Such a drink is commonly served during winter weather.
– What is the difference between apple cider and apple juice?
Answer: Apple juice is typically filtered and has a clear texture. Apple cider on the other hand is seldom filtered, has a cloudy look and is unpasteurised. It is also many times alcoholic, which is quite the departure from apple juice.
– Does apple cider have uses in cooking and baking?
Answer: Definitely! Apple cider can be used for braising meats and vegetables. It can also be used to build fruity flavours in cakes and donuts. In fact, apple cider vinegar is one of the most common additions to salad dressings. And apple cider can also be used as a glaze or in marinades.
Answers To The Pop Quiz:
– On the apple tree
– Fall
– Crushing
– Extraction of apple juice
– Cinnamon, cloves, and citrus
– Apple slices and cinnamon sticks
Also Read: The Appletini: A Brief History Of The Trendsetting Cocktail
Drink Responsibly. This communication is for audiences above the age of 25.
