Cider is French apple wine, which is very popular and very much loved by home winemakers around the world. Below, we will talk about simple recipes for preparing apple cider at home, which even the novice winemaker will master.
Home-made apple cider is a simple recipe
Using the technique from this recipe you can make not only classic apple cider, but also blanks from pears and other fruits.
For the richest taste of the drink, it is best to use a mixture of acidic and sweet apples in a 1: 2 ratio, but depending on personal preferences, this proportion can be varied.
Ingredients:
- sugar - 1,4 kg;
- apples - 10.5 kg.
Preparation
Before you make apple cider, you need to prepare the apples themselves. Each of the fruits are wiped dry with a napkin, in order to get rid of strong contaminants. Note that the fruits are not washed, because on their surface are living yeast, which will provoke fermentation. The rubbed apples are left in a warm and dry for a couple of days to start fermentation. After, remove the stems and leaves from the apples, twist or grind them with a blender in puree, and pour in the sugar. Of course, add sugar to the mixture should be to taste, but the prepared must not be cloying.
Apple pulp is transferred to a clean fermentation tank and left in the heat for three days. The wort is mixed every day. After the time allotted, the future cider is filtered, pressing cake, then pour liquid into another clean container and put a glove with a punctured finger on the neck or install a water seal.
When fermentation is complete, the apple cider at home is carefully filtered, bottled and clogged.
Cider from apple juice at home
The easiest way to make apple cider is to use freshly squeezed juice.
Since fresh juice contains flesh, it is heated for a couple of days in the heat before cooking, and then carefully drained from the sludge. The strained juice is poured into a clean fermentation tank and left under a water seal (glove) for the next month. Fermentation should also take place warm and dry. When the fermentation is complete, the cider is gently poured into another container through a tube, clogged and allowed to rip for another month. Then you can proceed to the tasting.
The ripened drink in closed bottles should be stored in a cool place. The shelf life can be up to three years.
Simple apple cider at home
This recipe is so simple that you do not even need to remember the exact quantities of ingredients. Simply dial as many apples of different varieties, so that they fill the fermentation tank by a third.
Remove the core and divide the apples into small pieces. As in the first recipe, you do not need to wash apples, just wipe them with a dry napkin, be sure to make sure that the fruits are whole and without signs of rotting. Put a handful of sugar in order for apples to give more juice. To speed up fermentation will help and a few raisins. If the apples are not too juicy, it is permissible to add a little water, but note that this will affect the taste of the drink, making it less saturated.
Next, a punctured glove is worn on the neck of the fermenter. When the fermentation is completed, as indicated by the blown off glove, gently drain the cider with a suitable tube, trying not to affect the sediment. Leave a clean ready-to-drink drink for a couple of weeks.