Hi Erica! When it comes to making homemade boiled cider, we do recommend taking it low and slow. The main reason for this is to allow the cider to reduce more evenly and slowly, helping to prevent any burning or caramelization. As the liquid evaporates, the sugars becomes more concentrated. If you are reducing it at too high of a temperature, your chances for a bitter and over-reduced cider are increased.

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