A simple recipe for homemade apple cider
Apple cider
Making apple cider requires a creative approach. There are several subtleties and nuances to the process, which can result in drinks with distinct flavors.
Ingredients
- 3 kg apples
- 650 G Sahara
Instructions
- Grate the apples, peel and seeds. If possible, use a food processor—it's quicker and much easier.
- Transfer the grated fruit to a suitable container. Do not use aluminum for this purpose.
- Sprinkle the apple shavings with granulated sugar (450 g). Typically, the first step in preparing this dish requires 150 g of sugar per 1 kg of apples.
- Mix the apples and press lightly.
- Take some cheesecloth, fold it into 3-4 layers, cover the container, and tighten it tightly to keep out the gnats. Leave the mixture in a warm place for three days.
- Stir the crushed mixture at least twice a day. product. After two days, a fermentation smell should appear, and foam should form on the surface of the apple mixture.
- Then squeeze the juice out of the shavings using three layers of cheesecloth. The pulp should remain dry after squeezing.
- Pour the resulting juice into a three-liter jar. If the fruit tastes sour, you can add water to the juice (no more than 100 ml per 1 liter of juice).
- Add granulated sugar to the apple mash. For two liters, add 200 g of sugar. Mix thoroughly.
- Now pull a rubber glove over the neck of the container, having first pierced your finger with a needle, otherwise it may come off.
- Wrap the jar in a black plastic bag. Place it in a dark place. The cider ferments for three weeks.
- Glove It will quickly puff up. Apple cider ferments well at temperatures no lower than 17°C.
- The dish will be ready in three weeks. The glove may not have sunk by then, but to prepare the carbonated drink, you need to proceed to the next step.
- To prevent sediment from contaminating the finished drink, use a silicone dropper tube for pouring. You can strain the cider through 4-6 layers of cheesecloth.
Note
When making cider, pay attention to the following tips:
- The harvested fruits should be left in a dark room for some time until they are fully ripe.
- To get a pleasant taste, you need to use sour and sweet apples.
- Do not wash fruit in water before cooking, otherwise you will remove the natural yeast from the skin.
- During infusion, ensure that the appropriate temperature is maintained.
- Store prepared apple cider in dark glass or plastic bottles to protect the flavor and quality of the drink from the effects of ultraviolet rays.
