“Before Mance, Varamyr Sixskins had been a lord of sorts. He lived alone in a hall of moss and mud and hewn logs that had once been Haggon’s, attended by his beasts. A dozen villages did him homage in bread and salt and cider, offering him fruit from their orchards and vegetables from their gardens.” -A Dance with Dragons
This is an awesome, no hassle cider. Because it naturally ferments, there’s no need to judge what yeast to use, or watch for blow-offs. There is no lingering yeast taste at the outset, which means it’s great to drink immediately after it’s done fermenting, or at any point during the fermenting process if you’d prefer a lower % alcohol with greater fizz. In fact, many of you have probably enjoyed cider that has gone slightly hard: the giveaway is the puffed up plastic jug, and the pfffft! of air when you take off the cap.
The fully fermented cider, when first tried, is dry, but with a nice round feel to it. The apple flavor is there, but not the sweetness. Instead, it has a sour apple element that I found quite pleasant, if a tad rough.
Although the wildlings would probably drink their cider as soon as it was alcoholic, I set a couple bottles aside to see how the flavors changed over time; It’s also a colonial American method of making cider, and I’m curious to see how it ages!
Get the recipe and updates on the brew blog, Game of Brews!