The domesticated apple, including the Granny Smith cultivar this color brings to mind, is my favorite fruit and a source of constant study as a cidermaker. Every year I bring home endless boxes of hard-to-find cider apples from Rhinebeck and turn them into hard cider for the next year’s Sheep and Wool weekend. (Tip: use a farmhouse or saison beer yeast if you make cider, not a wine yeast. It’s way more interesting, flavor-wise).
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