I’ve had enough people ask about a simple cider recipe that I decided to post it here. This recipe originates from my friend Tor, and is definitely not the finest of brews, but it’s one heck of a strong cider. So-called “real” brewers may scoff at the idea of using bread yeast, but keep in mind that things (flavor in particular) work differently with cider than beer or wine, and don’t knock it until you taste it.
Sassafras is the “root” in root beer. However, in the mid-60’s, the FDA discovered that a chemical in sassafras called safrole caused cancer in rats, and proceded to ban its sale for edible uses. This sent the root beer industry into a frenzy trying to find a replacement flavor (they eventually came up with something that’s a combination of licorice root – that’s not anise, and doesn’t taste like it – and wintergreen).