Making Apple Cider in the 18th Century

This weekend’s program features a combination of history and nature. The natural world shaped much of the 18th Century North American landscape. One of the earliest ways people would carve out part of that landscape was by planting apple trees.
The three common varieties of apple in the 18th century were pippins, pearmains, and Harvey’s. Most often these apples would’ve been used to make cider, which prolonged the usefulness of the apple through fermentation and would have provided some much need vitamin C during winter.
With the recent shift in the weather to cooler temperatures we thought it was the perfect time to share our experience making cider at CI!
Like, comment on your favorite type of cider, and follow us for more exciting videos from the 18th Century Frontier!

[@the_eternal_student]

I do not support recreational drugs, but the information was short and sweet.

[@rebekah-chriss-k4872]

Awesome video love learning about historical brewing I make cider with my group locally

[@trikstari7687]

I like cider.
I will never understand how anyone can refer to any kind of apple as "sweet". I've tried all different kinds and not one of them has ever been "Sweet".

[@stephanos6128]

i don't think sugary sweet is what they think of when they say sweet, but macintosh and pink ladies imo are pretty sweet.

[@HoosierHmstrdr94]

If you eat the Standard American Diet (aka SAD), you will never experience the sweetness of natural fruit. Sugar dulls our ability to taste real food. It's so detrimental to our whole being.