Apple cider is a slightly carbonated alcoholic beverage. It is made from fermented juice of apples or pears, you can use a mixture of juices. Sour or sweet and sour apples are best for homemade cider. The drink turns out to be refreshing, with a low strength. Adjust the sugar content to your liking.
It is necessary
-
- apples;
- pears;
- granulated sugar;
- bottles;
- gas outlet device;
- yeast;
- raisins;
- juicer.
Instructions
Step 1
First recipe. Divide the apples into two bowls. One should have sweet apples, the other sour. Peel apples and seeds. Squeeze the juice through a juicer. Place a separate can of sour juice, a separate can of sweet juice for two days in a cold place. The juice should settle, all the dregs will settle to the bottom.
Step 2
Strain the juices through a fine sieve or cheesecloth. Take a large saucepan and mix the sweet and sour juices in it so that you like the taste. Pour the juice into bottles with a ladle. Throw a couple of raisins into each. Close with a stopper and place in a cool place.
Step 3
Second recipe. Go through the apples that are already lying down. Cut out wrinkled or rotten areas. Remove the skin and seed pod. Cut the apples into small pieces and place in a large bottle or tall saucepan. Fill with water so that it covers the thick. Add a small piece of fresh yeast and granulated sugar to taste.
Step 4
Leave the container in a warm place for 3 days. Cover the top with gauze folded in several layers so that midges do not climb. Then strain the juice, bottle it and refrigerate.
Step 5
Third recipe. Squeeze the juice from apples, if there are pears, then mix the juices. Add granulated sugar about 200 g per liter of juice. Pour the juice into a large, narrow-necked bottle. Close the stopper with the gas outlet tube.
Step 6
Make a water seal. Drill a hole in the plug or cap to fit the tube. The tube can be taken from the dropper. To keep the bend well, cover it with plasticine. Dip the other end of the tube into a bottle of water.
Step 7
Place the bottle in a cool place for a long fermentation. After a month, strain the finished apple cider.
