Adam Avery runs his very own brewery in Boulder, Colorado. He started brewing beer in college and has since grown his hobby into a 137,000-case-per-year operation.
As usual with these Popular Mechanics profiles, click through for an interactive graphic highlighting Avery’s gear:
Number 3 in the graphic above is a hydrometer, which measures the amount of sugar dissolved in the unfermented malt.
I have a friend who attempted to brew cider one time without the help of a hydrometer. He misread the recipe and put 16 times the amount of sugar into his mixture before bottling.
Too much sugar at that stage means too much bottle fermentation. This doesn’t mean super-alcoholic cider (like you might think), but rather super-carbonated cider, which proved to be quite explosive.
Since the sugar he used was a type of corn syrup, the cider also tasted like tortilla chips instead of apples.