Cider, Hard

The word “cider” has its roots in ancient Hebrew. Sheker, which means “strong drink,” was translated into the Greek sikera, the Latin sicera, and then the French cidre. The English called it cyder or cider.

Hard cider has been produced since at least 1200 CE, owing, in part, to the ease with which it can be made. Because of the natural yeasts that exist on apples, apple juice, will ferment if left at room temperature. This is one reason why grocery stores keep fresh apple juice chilled—to prevent it from turning into hard cider. Cider probably began as a farmer’s drink. Apples were knocked from trees or, in the case of scrumpy (scrump originally meant “shriveled”), old, overripe apples were gathered off the ground. Traditionally, the apples are milled into a pulp (or pomace) from which the juice is pressed.