Emma Christensen

I keep a small zip-top bag full of apple cores, peels, and other scraps in my freezer, and I add to it every time I cut an apple for a snack or make a batch of cider. When I have enough to pack into a canning jar, I turn those scraps into vinegar. Essentially, this works by mixing the scraps with water and sugar, letting it ferment, and then ignoring it until the liquid turns into vinegar. The resulting vinegar is slightly less intense and flavorful than “real” vinegar, but still perfectly tasty for making everything from salad dressing to tri-tip marinade.

This is the most basic, everyday cider that you can make. No frills, no special tricks, just a solidly good cider. Use any apple juice you like, taste it frequently during fermentation, and then adjust it, if needed, using acid blend and wine tannin when you get close to bottling. English ale yeast makes a cider with a mellow character and good apple flavor. If you like ciders that are more crisp and dry, try a white wine yeast like Montrachet or Côte des Blancs instead. When confident in your cider-making skills, use this recipe as a base for adding fruit, spices, hops, or any other flavoring you like. Average ABV: 6 to 8%