Of a way to thicken cider without cooking it down and concentrating the flavor. I am thinking agar agar, but have never used it. If anyone has any ideas my ears are open.
I have some tart cherry cider and am thinking I need to thaw out a rabbit.
ah, I was wondering Mike why you would want to thicken hard cider. I would use the agar-agar as it will not change the color nor add any flavor to those glorious apples. Though I must say, I myself have never used it in a recipe, it is used quite a bit in the Pacific Rim cultures dishes.
The cider is so perfect and different varieties would make excellent basting/finish glazes for different things. Apple with pork, cherry with game, etc.
Here in New York they have opened up craft brewing and distilling on the local level. As long as you source your ingredients locally (in state) you can make and sell your beverage up to I think it's 18,000 - 20,000 gallons per year.
We have a distillery at a local fruit farm, several local breweries and cider makers. So far all the product has been stellar.