Statistic: Made-up for the occasion:
90% of cider ia made from apples that have dropped from the trees - the other
10 percent are irregulars small - flat in color or are either too large or small for grading. A few apples from the grass
around the tree who's sugar has started to ferment does the trick.. If there is two much starter you get vinegar...
Fresh cider lasts about a week then it is called Hard Cider. You can stop the fermentation by bringing it to a boil and then cooling it again. Or buy commwercial cider that is pasturized.. Even that starts fermentation again - quickly, It gets very high marks as an
anti-oxident. Fresh Apples (with skins) is the BEST. next to red grapes then cranberries. Always eat Whole cranberry sauce - almost as good as fresh cider....