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2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44
You will get a tart and light drink with a strength of no more than eight degrees.
What is needed
- 5 kg of apples;
- 800 g of sugar.
Homemade cider can be made from any sour apple, even from wild apple. And too sweet fruits are not suitable for him.
To get more or less cider, vary the amount of ingredients proportionally.
How to make apple cider
First, sort through the fruit and remove any spoiled ones or carefully cut out the rot. Fruit stalks with leaves are also best removed.
Washing is not necessary, especially if the crop is from your own garden. It is enough just to wipe the fruits with a cloth to clean them of dust and dirt.
Cut the apples into large pieces, do not remove the core with seeds. Then pass through a meat grinder.
Mix the resulting puree with 750 g of sugar and place in clean, dry jars. Leave the vessels about a quarter empty to allow room for fermentation. Cover with several layers of gauze and secure with a rubber band. Leave in a dark place at room temperature. Stir the apple mixture at least once daily.
After four days, squeeze the juice through cheesecloth and pour into dry, clean jars.
Install a water seal - you can buy one at a hardware store. So carbon dioxide, which is released during fermentation, will leave the container, and the access for oxygen will remain closed. And also insects and dust will not get into the drink.
If you do not have a special device, collect it from available tools. For example, from a regular sterile glove with a puncture or cut on one of the fingers.
Suitable for creating a simple water seal and a thin long tube from a pharmacy dropper. To install it, make a small hole in the cider container lid. Insert the tube into it so that it does not touch the contents of the jar. Seal the hole and lower the other end into a container of water.
Leave the cider in a dark, cool place for two months. Then strain the drink so that all sediment remains at the bottom. To do this, insert a tube or thin hose into the container, inhale through it and direct the flow into the prepared jar. Filter through cheesecloth folded in several layers.
Put sugar at the bottom of dry and clean bottles at the rate of 10 g per 1 liter of liquid. Pour in the cider so that it doesn’t reach the top a bit and cover with lids. Leave in a dark, warm place for a couple of weeks. Then transfer to cool.
After about three days, the drink is ready. Keep it cool or serve immediately. It goes well with spices.
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