Read the directions (duh!) The first time, I made this on the stove and figured how hard could it be? Well, I must have been impatient because The result was definitely burnt and bitter.

This year, King Arthur to the rescue with a technique. Seeing that it would take eight hours framed my expectations.

I had great success with my instant pot. With the lid off, I used the sauté function until it clicked off after 30 minutes, then switched to sous vide for a few hours. I simply alternated these approaches for most of the day. The chopstick test was so easy and now I have a nice little jar of cider with no burned taste!

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