Proper cemetery cider

by allthoughtswork

Joy Doumis picks apples at Green-Wood Cemetery.

Hammond smiles and hands me a glass. “So, a proper cider by our definition uses apples,” he deadpans. “A lot of commercial cideries will use malic acid, citric acid, sugar … they’re making a candy, an alco-pop.” By contrast, the pair’s cider resembles wine. This becomes especially clear when Hammond pours a bit of cider into my glass, and nods for me to have a taste. It’s bubbly and light, hardly sweet, with a slight bite towards the end—a far cry from the cider I’ve always known.

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