2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The preparation of cider it is not a complicated task, the recipe can be performed at home, and the drink will delight you with a refined, honey-fruity aroma. It contains only 8% alcohol, does not cause a hangover if consumed in moderation, and pleases the eye with its pleasant shades.
For starters - carefully choose the fruit from which you will make cider. Do not use rotten or overripe fruit for the base of this drink. Otherwise, the cider will contain less pectin, will be difficult to ferment and will have a slightly bitter taste. Experts advise to use several different varieties of apples at once, so the taste of the finished drink will be richer and more fragrant, and "not boring".
Pre-cooked apples should be poured on a flat surface in a dark and cool room. After 3 days, the desired amount of fruit sugar will accumulate in the fruit, the places that need to be cut will become visible.
Use ecologically clean fruits. You should not wash them before use - on the surface of apples there is a natural yeast, which enhances fermentation.
Ingredients: 1 kg of apples, 150 g of white sugar.
Preparation: Cut the ripe apples, cut the darkened areas and remove the tails. Before that, wipe the fruit with a dry cloth to remove dust particles. Cut them into medium pieces suitable for a meat grinder or blender. Do not peel or remove the core.
Wash the bottles or jars well with baking soda and pour boiling water over them. The containers where you will store the wine must not be greasy and odorless.
Puree all the apples. Pour it into the prepared jars and leave to ferment. The amount of apple puree should not exceed 2/3 of the volume of the bottle or jar, so that there is room for carbon dioxide and foam, which are released naturally.
Then pour the required amount of sugar, gently shake the dish.
Cover the neck of the jar or bottle with a clean linen towel and leave for 4-5 days in a warm place. Shake the future drink once a day so that the fermentation process of the apple mixture is even.
Once you feel the strong aroma of fermented apples, strain the contents of the jar or bottle in a separate container. Allow the strained drink to stand in a warm place without direct access to sunlight.
After 45-50 days, the juice in the jars will lighten and a precipitate will form at the bottom. Pour the young wine into glass jars, filling the containers to the top. Then let the drink mature in a dark place. After 3 months the cider will be ready for tasting.
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