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This will alternate with slatted ash-wood racks until there is a pile of ten or twelve layers.The set is then subjected to increasing degrees of pressure until all the 'must' or juice is squeezed from the pomace.Higher quality ciders can be made using the champagne method, but this is expensive in time and money and requires special corks, bottles, and other equipment.Some home brewers use beer bottles, which work perfectly well, and are inexpensive.
Central Europe also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as Apfelwein.
White ciders tend to be sweeter and more refreshing. Black cider, by contrast, is dry amber premium cider which has an alcohol content of 7-8 % ABV.