Sidor drink alcoholic recipe. Apple cider at home (with and without carbonation). How to make cider from apple juice at home

Homemade cider can be made from any sour apple variety, even from a wild apple tree. And fruits that are too sweet are not suitable for it.

For cider, choose apples with sourness / helmsleywalledgarden.org.uk

To get more or less cider, vary the ingredients proportionally.

How to make apple cider

First, sort through the fruits and remove any spoiled ones or carefully cut out any rotten fruits. It is also better to remove the stalks and leaves.

It is not necessary to wash, especially if the harvest is from your own garden. Simply wipe the fruits with a cloth to remove dust and dirt.

Cut into large pieces, do not remove the core with seeds. Then pass through a meat grinder.

Do not remove peel or core / foodinjars.com

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 gauze folded in several layers and secure it with a rubber band. Leave in a dark place at room temperature. Stir the apple mixture at least once every day.

After four days, squeeze through cheesecloth and pour into dry, clean jars.

Install a water seal - you can buy one at a hardware store. This way, carbon dioxide, which is released during fermentation, will leave the container, and access to oxygen will remain blocked. This will also prevent insects and dust from getting into the drink.

A water seal will help create optimal conditions for cider / andhereweare.net

If you don’t have a special device, assemble it from available materials. For example, from an ordinary sterile glove with a puncture or slit in one of the fingers.

The simplest water seal can be easily made from a glove / moonshiners.club

A thin long tube from a pharmacy dropper is also suitable for creating a simple water seal. To install it, make a small hole in the lid of the cider container. Insert a straw into it so that it does not touch the contents of the jar. Seal the hole and place the other end in a container of water.

You can make a water seal yourself / reddit.com

Leave the cider in a dark, cool place for two months. Then strain so that all the 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 gauze folded in several layers.

Place 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 does not reach the top a little, and seal with lids. Leave in a dark, warm place for a couple of weeks. Then transfer to a cool place.

belchonock/Depositphotos.com

After about three days, the drink is ready. Keep it cool or serve immediately. It goes well with spices.

Many in our country associate cider with the Wolf, the hooligan from the favorite Soviet cartoon “Well, Just Wait.” It is not known why the animators decided to use this noble drink, but the difficult-to-open bottle and the carbonation of its contents were remembered by both children and adults. In fact, cider dates back to the times of the Roman Empire and has always been an exclusively festive drinking drink.

In medieval France, cider was more popular than wine, and in the northern provinces of Brittany and Normandy it continues to maintain its position to this day. The drink is valued and respected in Germany, Spain, and England. There is nothing stopping us from joining European culture and making apple cider at home. The harm from such a product is minimal, but the benefits significantly exceed industrial designs.

General technological principles

Cider is commonly understood as alcoholic drink made from apples, carbonated and sweetish in taste. This is a traditional cider recipe, but not the only one. There are not only sweet and semi-sweet varieties, but also dry ones. Instead of apples, you can use pears, quinces and other fruits. There is still (still) cider and even non-alcoholic cider. Let us present the main stages of home winemaking using apple cider as an example.

Fruit preparation

To understand how to make apple cider truly tasty, let’s look at the composition. Industrial cider production uses specially bred “cider” apple varieties, for example, Yarlington Mill, Black Kingston, Bitter Tremlet. They contain sufficient amounts of tannins and acids, creating the rich natural taste of natural cider.

To achieve the same effect from garden apples, mix different varieties. You will need sour, sweet and tart varieties. It is customary to use late autumn varieties for apple wine. The apples are picked by hand and left to ripen in the cellar for 1–2 months.

The fruits that have lain down and are filled with juice must be carefully sorted from the leaves and cuttings. To preserve natural yeast on the surface of the peel, there is no need to wash the apples. Unless they are store bought. Particularly dirty ones can be wiped with a cloth. The benefits of using natural yeast culture significantly outweigh the possible harm from the remaining dirt.

Now you need to chop the apples. This is done at home using a food processor, blender, meat grinder, chopper, crusher and any other available tool. Choose a method based on the volumes to be processed.

Juicing

According to the experience of practicing winemakers, 10 kg of apples yield 7–8 liters apple juice, and from it - 5 liters of finished cider. It is not recommended to make cider from store-bought juice. Pasteurization used in factories does not leave the strains of microorganisms necessary for fermentation. Baker's, dry and even wine yeast are not capable of becoming a complete replacement. They impart a specific beer smell that hides the fruity aroma.

Preparation of wort. Universal recipe

To prepare the wort, 3 components are usually used: apple juice, water and sugar. Water is needed to neutralize the excess acidity of the apples. For very sweet apples it may not be necessary. The amount of sugar and the need for water are determined by the initial sweetness of the apples. Let's make a summary table of the composition of the wort for different varieties of apples.

For 10 liters of wort you will need:

Active and quiet fermentation

To maintain the sterility of the mash at the very beginning of fermentation, it is necessary to install a water seal. It will ensure timely removal of gases and prevent souring. Popular options: a latex glove and a sealed hose, the end of which is immersed in water. Anyone who has already prepared mash for moonshine will not have any difficulties making them.

The behavior of the water seal is one of the indicators of the readiness of apple mash at home. Combining this point with other features, we get the following algorithm:

A layer of sediment has formed at the bottom of the fermentation tank.
The taste of the mash turned from sweet to bitter.
The characteristic sour smell has disappeared.
Gas release and foaming have stopped: the water seal hose does not release bubbles into the water, and the glove has deflated and fallen off.

Simple recipe

This apple cider recipe is suitable for making a rich, aromatic drink with a strength of at least 12 degrees. Here, fermentation of juice with pomace, characteristic of wine production, is used. This allows you to increase juice secretion.

Cooking method:

Place the chopped apples along with juice, cake and pulp into a container suitable for fermentation. Fill no more than 3/4 full, leaving room for bubbling and foaming.
Cover the container with a thick, breathable cloth or multi-layer gauze and put it in a warm place away from direct sunlight.
Over the course of 3–4 days, periodically shake the container and knock down the cap that appears on the surface. The beginning of active fermentation will be indicated to us by a characteristic sour smell, the formation of gas and the appearance of foam.
We carefully squeeze the fermented cake through a sieve, gauze or press. Pour the resulting apple juice into a clean bottle for long-term fermentation.
To prepare the wort, you may need water and sugar. Add them to taste or see how many are given in the summary table from the previous paragraph. Sugar dissolves in a small amount of heated water or apple juice.
Now you can put a water seal on the bottle and put it in a dark room with a constant temperature of 22–27°C.
The duration of fermentation can be 1–2 months. This depends on the amount and activity of natural yeast remaining on the apple peel. It is important to maintain the temperature regime.
We drain the spent mash from the sediment into a clean container. This dry, unsweetened drink is not cider, but not yet. To lighten it, we again put it in a dark, cool place under a water seal for 3-4 months.
During this time, periodically drain the drink from the precipitate that falls. After the first filtering, add sugar. He won't leave anymore, so let's sweeten it to your taste. The absence of sediment in the cider and its transparency indicate the readiness of the drink.
All that remains is to pour everything into bottles, be sure to sign the vintage year, and then hide it in the refrigerator.

We safely store tightly sealed bottles for up to three years. Improper storage can cause harm to human health.

Sugar Free Juice Recipe

Making cider from apples using this method has been practiced in wineries for centuries. According to tradition, cider should have a low strength and consist only of apple juice. Although the legislation of European countries establishes different standards. The content of natural juice, and at the same time the usefulness of the entire product, varies from 35% in England to 100% in France.

Cooking method:

Squeeze apple juice. It is best to use a professional juicer. Unlike the previous case, we get rid of the cake.
Cover the strained juice with gauze for 2-3 days to activate natural fermentation. To make the process go faster, do not forget to maintain the temperature regime: 22–27°C.
Strain the fermented juice and pour into a clean container. We install a water seal and return the wort to its previous warm, dark place. We monitor the activity of the release of gases from the valve.
About a month after the gases are removed, we drain the mash from the sediment using a tube. As in the previous recipe for apple cider, the active fermentation phase gives way to quiet.
We put the mash drained from the sediment back under the shutter. Let the drink brew and clarify. As the sediment settles out, drain it and strain.

The finished cider from the juice is characterized by soft clarity and a warm matte color. It's time to bottle and put in the refrigerator.

How to make a drink carbonated?

Still homemade cider is very similar to apple wine. But most are accustomed to seeing it sparkling and sparkling like champagne. To add insidious and intoxicating bubbles to the drink, all you need is sugar.

It's easy enough to carbonate apple cider at home. After the quiet fermentation stage, pour sugar into bottles prepared for bottling. Required quantity: 10 grams per 1 liter – for strong carbonation, 5 grams per 1 liter – for weak carbonation.

Pour the filtered apple drink on top, leaving 5–7 cm of free space before the plug. We cork the bottles tightly and put them away for 3-5 days in a warm, dark place. This is necessary to restart the fermentation that sugar will cause.

It is very important to control the process and prevent excess gases. To do this, pour the entire batch or a small part into a plastic container and monitor its increase in volume. To reduce the concentration of gases, you can open the cap slightly and bleed off the excess. Stopping fermentation and at the same time further carbonation is simple: put the cider in the refrigerator.

To make apple cider without sugar, but without losing its strength, it is recommended to use natural flower honey.
You can brew non-alcoholic cider. It will not cause harm and will better preserve vitamins. You will need apple juice, orange pulp, spices and soda. The cooking method is reminiscent of sbiten.
If you don’t have time to wait, we’ll teach you how to make apple cider in a week. In the first recipe, after 4–5 days of fermenting the juice on the cake under a glove, the wort after filtration should be bottled and refrigerated. After 3-4 days of aging, the drink can be filtered and consumed. It will not be possible to achieve high strength, but a bright apple taste will appear.
The remaining juice from the second recipe can be used to make apple moonshine.

Top tip: remain sensible during the tasting. Cider is a drinkable, invigorating and refreshing drink. When used in moderation, it causes little harm acceptable for an alcoholic product and does not cause a morning hangover.

Many European countries are still arguing over which of them can be considered the birthplace of cider. And despite the fact that, in accordance with generally accepted classical canons, wine is considered a drink made exclusively from grape juice, fruit drinks are no less popular among connoisseurs.

Can you make your own apple cider? What is needed for this? Just a couple of buckets of juicy fruits, a little time and, of course, imagination and a good mood.

General rules for making apple cider

As already mentioned, to make cider you only need apples. Regarding special technological equipment, then you can get this low-alcohol drink using improvised means. A meat grinder or food processor, a large container for fermentation and a glass bottle with a water seal will be enough. To carry out filtration, you need to stock up on a piece of gauze.

The preparation technology includes several stages, including preparing the fruit, squeezing the juice, fermenting the wort, filtration, and bottling.

To get delicious drink, it is necessary to select only fully ripe fruits. The slightest specks of rot and wormholes are strictly prohibited, since their presence can spoil the taste of the cider. Ideally, the fruits should not be washed, but only wiped with a clean cloth. This way, natural yeast will remain on the peel, which speeds up fermentation.

Any variety of apple is suitable for cider. By combining several, you can get an original taste, smell and color every time. In accordance with generally accepted standards, the classic proportion is the ratio of ½ sour and sweet varieties.

To obtain juice, prepared apples are crushed in any convenient way and left for some time so that the juice can completely separate from the pulp.

The resulting juice is mixed with sugar and left for subsequent fermentation. True, there are also recipes according to which cider is made without sugar. In this case, the fermentation time increases.

Often, other types of fruits, as well as various spices, citrus zest, and honey are used as additional components in preparation.

Classic apple cider recipe

In accordance with the recipe presented below, a low-alcohol (up to 12%) drink is obtained with a sweetish taste, reminiscent of honey in color. People also call it hangover-free for its ease of drinking and the absence of unpleasant hangover symptoms in the morning.

Ingredients in Classic Apple Cider

fully ripe apples - 1 kilogram;
sugar - 1.5 kilograms.

Here's how to prepare a classic apple cider recipe:

Cut the remaining cuttings from the fruit and wipe the skin well with a cloth. Cut the apples into slices, including peel and seeds. If you have a food processor or blender, you can use them.

Wash 3-liter jars in water with added soda and wipe dry. Then each of them must be filled with the resulting mass at the rate of at least 2/3 of the total volume, add sugar (100-150 g per 1 kg of apples). The mixture must be tasted to achieve a harmonious taste without sourness or excessive cloying.

Tie the neck of each jar with four layers of gauze and place in a dark place to ferment for 4 days. The room temperature should be room temperature. The mixture needs to be stirred every day. After the specified time, strain the puree through a metal sieve into a clean container of sufficient volume, install a water seal and put it in a dark place to complete the fermentation process for 36 days. The room temperature should not fall below 18 and rise above 27 degrees.

When bubbles stop appearing on the surface of the liquid, the cider will acquire a light shade, and sediment will appear at the bottom - it is ready. We filter it through several layers of gauze, pour it into clean bottles, seal it and put it in the refrigerator or cool room. For final ripening, the cider will take approximately 3 months.

Taste Aesthetics: Sugar Free Apple Cider

This recipe is considered classic in countries Western Europe. There are even rumors that this is the kind of cider that noble musketeers treated themselves to in taverns. Since there is no sugar in the composition, the composition is as pure and natural as possible. To prepare a drink according to this recipe, you will need a juicer, since the main component will be juice.

Ingredients in Sugar Free Apple Cider

fully ripened sweet apples - by preference.

According to the recipe, we prepare apple cider without sugar like this:

Separate the tails from the fruits, wipe the surface with a cloth, and squeeze out the juice. There is no need to remove the peel and seeds: we will still need them. Pour the resulting juice into a container of suitable volume and leave for a day indoors at room temperature.

After the specified time has passed, drain the sediment, pour the juice into a container with a narrow neck and place a water seal on it. The juice will need to be kept for at least 5 days in a place protected from light, at a temperature of 20 to 25 degrees.

Now you can use a straw (to prevent sediment from getting in) to pour the semi-finished product into clean, dry glass containers, seal them hermetically and leave them for storage for a period of 4 months.

Recommended temperature range is 6-12 degrees. After the specified time, filter the cider again and bottle it for storage. In a cool place or refrigerator, cider prepared according to this recipe can be stored for up to 3 years.

Apple cider without sugar - the second way

There is another method for making cider without sugar. True, one is quite labor-intensive, since fermentation will take a lot of time. However, the result is worth it.

Ingredients for apple cider without sugar according to the second method

fully ripe sweet apples – 2 kilograms.

Sequence of preparing apple cider without sugar according to the second method

We sort through the apples, remove the stems, and wipe the surface well with a clean cloth. We cut the fruits into slices, grind them to a puree in a meat grinder and put the resulting mass into a stainless steel bowl. To prepare the product, you can also use a food processor, but a juicer will not work, since we will need both juice and cake.

Now thoroughly mix the resulting mixture, cover the surface of the dish with several layers of gauze rolled up and leave for at least 7 days. As a result, a dense cap of white foam should appear on the surface. Strain the mixture through a sieve and thoroughly squeeze out the remaining juice from the cake.

Pour the resulting liquid part into a well-washed and dried 3-liter glass jar, put a water seal on the neck and forget about its existence for about a couple of months.

After fermentation is complete, filter the drink well to prevent the possibility of sediment getting into it, and bottle it for storage. The containers must be hermetically sealed and placed in a cool room - a basement, pantry or cellar. You can also leave the cider in the refrigerator.

Harmonious duet: cider with honey

If you plan to please and surprise your family and guests with an unusual drink, then cider with honey is the most suitable solution. According to the recipe below, it turns out sparkling, sweet, fragrant and also healthy. True, the cooking technology is not the simplest, but the game is definitely worth the candle.

Ingredients in honey cider

thick honey - 1.5 liters;
purified water from the spring - 6 liters;
fully ripe apples of sweet varieties - 8 kilograms.

According to the recipe, we prepare cider with honey like this:

Wipe the fruit well, cut into small slices without removing the peel. We place the workpiece in a pre-prepared gauze bag of suitable size, tie it tightly and place it in a container made of earthenware or wood of the appropriate volume. A wooden circle should be placed on top, on which a ten-liter bucket of water should be placed as a load.

The water must be boiled, cooled and the honey thoroughly stirred in it until completely dissolved. Pour the resulting mixture into the apple slices, cover with gauze folded in several layers and put away for fermentation in a cool, dark place. On average, this will take from 30 to 35 days.

After the process is completed, we decant the liquid into a clean container, and fill the cake again with honey syrup, the volume of which should be equal to the drained volume. Fermentation time is the same as the first run.

Pour the resulting infusion into another container and repeat the procedure again. After finishing the fermentation and decanting the third pass, mix the compositions prepared in three steps and set them aside to settle.

You will have to be patient, because this will take a lot of time - about 9 months. Filter the finally fermented apple-honey cider, leave for another 30 days in a cool, dark place, bottle for storage and seal.

Spiced Pear: How to Make Spiced Apple Pear Cider

What’s important is that the recipe does not include sugar. In order not to slow down fermentation, it is better to stick to sweet varieties of pears and sour varieties of apples.

Ingredients for Apple and Pear Cider

sweet fully ripe pears - 5 kilograms;
ripe apples - seven kilograms;
coriander - at your discretion;
dried elderberry flowers - optional.

According to the recipe for apple and pear cider, we prepare it like this:

We clean the fruits, cut the pulp into small slices and grind them in a meat grinder using a grid of the smallest diameter. Place the resulting puree in an enamel container of the appropriate volume, cover it with gauze folded in several layers and leave it in a warm room for two days.

The mass must be thoroughly mixed at intervals of 6 hours to ensure uniform fermentation. At the end of the period, place a wooden circle on top and press down with a weight.

Pour the resulting juice into a glass or ceramic container and determine its volume. Then add an equal amount of boiled water and leave the mixture for 7 days to ferment, having previously installed a water seal on the neck.

Place spices tied in a linen bag into the drink before fermentation is complete and leave there until it is finished. Then pour the cider into bottles for storage, close and leave in a cool place for another 30 days.

Express cider recipe

In accordance with the technology presented below, cider can be made much faster: the drink will be ready in a week and will not be inferior in price taste qualities to what is prepared in accordance with the classical canons.

Ingredients for an express cider recipe

water - 10 liters;
granulated sugar - two kilograms;
selected medium-sized apples - 8 kilograms;
ripe lemons - two citrus fruits.

Preparing an express cider recipe

Cut the fruits in half, remove the core and place in a suitable sized bowl. Fill the mixture with water and add finely grated lemon zest. We tie the top of the container with several layers of gauze and leave it in a warm place for 7 days. The contents need to be stirred a couple of times a day. Strain the infused cider several times, pour into bottles for storage and cool. Now you can drink the drink.

Yummy for kids: recipe for children's non-alcoholic cider

This cool drink is ideal for children. festive table. We cook for the kids and delight them with the taste.

Ingredients for children's non-alcoholic cider

honey - 2 tablespoons;
orange - one large fruit;
cinnamon - 2 sticks;
cloves - five grains;
apples (sweet and sour varieties) - 1.5 kilograms.

Making baby non-alcoholic cider

Wash the apples well and squeeze out the juice in any convenient way. Pour it into a saucepan, boil, cool slightly, add honey and stir well until it is completely dissolved.

Place the pan on the stove again, without bringing it to a boil, boil the drink for 10 minutes, remove from heat, cool and strain. The cider should be served chilled, and the glasses can be decorated with “frosty” patterns made of sugar and citrus slices.

Fresh and Dried: Dried Apple Cider Recipe

This type of cider is so aromatic that you want to make it again and again.

Ingredients in Dried Apple Cider

dried apples - 1 kilogram;
spring or purified water - 10 liters;
dark raisins - a handful.

Making cider from dried apples

Rinse the dryer under running water, place it in a container of suitable capacity and fill it with cooled boiled water. Cover the top of the container with gauze and leave it in a cool place for 6 days before fermentation begins.

Strain the wort that has begun to ferment, pour it into a glass container, put a water seal in place and leave it there for another 30 days until the end of fermentation. Filter the resulting drink several times, pour into suitable containers with tightly screwed lids and store in a cool, dark place or place in the refrigerator.

The Secret of Sparkling Cider

All the recipes presented allow you to prepare a so-called “still” drink, that is, a non-carbonated drink. To obtain carbonated water, you need to pour the sediment removed after fermentation into a glass or plastic container with lids, leaving about 6 centimeters to the top.
Pour sugar into an empty container in advance at the rate of 10 g per liter. Close the container tightly and leave for two weeks in a dark room, checking mandatory once a day gas pressure level.

The drink, which came to us from Europe, surprises with its softness and taste. When you try apple cider for the first time, you don’t immediately realize that you are drinking an alcoholic drink, since the fruit wine tastes like compote. The cider strength is 6-7 degrees. In winter it is great for making a hot drink with spices, and in summer it can be drunk chilled. Our recipes will help you prepare apple cider at home without spending a lot of time and effort.

Classic apple cider

The prepared cider will pleasantly surprise you with its honey-fruit taste and exquisite aroma. To make the taste of your apple drink rich and varied, try using different varieties of apples. “Antonovka”, “Styre”, “Melba”, “Yantarnaya Altaiskaya”, “Foxville” are best suited. The beautifully colored drink contains about 8 degrees of alcohol.

Advice: pay attention that the containers are not greasy and do not contain any foreign odors.

Ingredients

Servings: – + 4

Apples 1 kg
Sugar 150 gr.

Seal

After 3 months, you can start trying apple cider! Treat yourself and your loved ones with this amazing fruit drink! Happy harvesting!

Sugar-free apple cider

The recipe for making this cider is very popular in England and France. The highlight of this method is that the ingredients include only natural freshly squeezed juice obtained from homegrown apples. It is very important not to rinse apples before juicing, as these are the fruits that promote the fermentation process. It is best to take sweet fruits, as the drink will ferment better and be stronger.

Ingredients:

Freshly squeezed juice from homemade apples - any quantity.

Cooking method:

We prepare a sterile container in which we will store freshly squeezed juice. Pour the liquid obtained from the apples into it and place it in a dark room at room temperature for a day.
We place a silicone medical glove on the neck of the container, making a small hole in one finger where carbon dioxide will escape. You can also use a water seal.
We transfer the structure with juice to a warm place where the temperature is not lower than 18 C and not higher than 27 C. We leave it for 1-1.5 months.
When the time is right, pour the cider from the sediment into a clean bottle using a straw.
We move the drink to a cooler place, for example, to a cellar, so that the taste of the cider stabilizes. We leave it for another 4 months.
Before tasting the apple cider, drain it from the sediment again through a straw. Then we pour the fruit drink into bottles in which it will be stored.

Tip: if you want to prepare a slightly carbonated drink, then place 10 g of sugar in the bottle in which it will be stored, and only then pour in the cider. This way it will ferment a little and carbon dioxide will be produced. In this case, leave approximately 25% free space.

Prepared apple cider can be stored in the cellar or refrigerator for 6 to 9 months. Drink with pleasure and pleasure!

Apple Pear Cider Recipe

In summer, the harvest is always rich in apples and pears, from which you can make a tasty and natural homemade drink. Apple-pear cider is distinguished by its varied and rich fruity taste. It turns out to be low-alcohol and very refreshing in the warm season. When preparing, you can use both wild and cultivated yeast.

Ingredients:

Apples – 1 kg.
Pears – 1 kg.
Sugar – 50-100 g.
Bentonite for clarification - optional.
Cultured yeast - optional.

Cooking method:

We wash apples and pears if we use cultural yeast. If they are wild, then you should not wash the fruits, since the yeast itself is contained on their skin.
If the fruits are large, then cut them into pieces that can easily fit into a meat grinder. You can also use a blender.
Squeeze out the juice using gauze. You don’t have to throw away the remaining cake, but leave it to add to the mash later.
We prepare a container in which the future cider will ferment. Pour apple and pear juices into it and leave the container in a dark place at room temperature. If cultivated yeast is used, it must be added at this stage according to the instructions.
Add sugar if apples and pears are not very sweet. The amount of sugar can be changed to suit your taste.
When the fermentation process is complete, you can clarify the juice. To do this, you need to add bentonite (2-3 tablespoons per 10 liters) to water and dissolve it well until the consistency resembles sour cream. Then add the resulting mass to the cider and mix thoroughly. Leave the drink for 2-3 days.
Pour the cider from the sediment through a straw into clean and dry bottles with sugar at the bottom (1-2 tsp per 1 liter). It is needed to add carbon dioxide to the cider. Pour the cider over the sugar, leaving a little room at the neck. Close the lid or stopper tightly and shake vigorously to stir the white sand.
Let the apple-pear drink stand for 2 weeks at room temperature.

Cider with apple flavor is very easy and quick to drink, as the drink turns out very tasty and rich. Drink to your health!

Apple honey cider

The cider recipe will take longer to cook than usual. But the bright and unforgettable apple-honey taste justifies such a long wait. In this case, not even the most “beautiful” apple fruits are suitable for making cider: beaten, uneven, with spots. For a natural homemade product, it is best to use non-store honey.

Ingredients:

Apples – 8 kg.
Water – 6 l.
Honey – 1.5 kg.

Cooking method:

We do not peel the apples in order to leave wild yeast on them, with the help of which the fermentation process will occur. We cut the fruits into quarters and place them in a clean cloth bag, tying the top. We take an enamel basin and put a bag of apples in it, pressing it with some kind of weight.
Pour 2 liters into a saucepan. water and put it on the fire, bringing it to a boil. As soon as the liquid boils, add 0.5 kg to it. honey and dissolve in boiling water.
When the liquid is ready, pour it over the apples. Cover the structure with gauze and leave for 5 weeks. During this time, honey and juice will begin to ferment.
After the time has passed, pour the resulting juice into a clean container, and fill the remaining apples again with a new solution prepared from water and honey. Leave again for 5 weeks.
Pour the juice into a clean container again, and fill the apples with the last part of the honey solution. Let it sit for 5 weeks.
When the last part of the cider is ready, pour all 3 parts of the drink into one container. We close it and leave it in a cool room for 9 months.
When the apple-honey cider is ready, pour it into clean bottles without stirring the sediment. Seal tightly with lids or stoppers and place in the refrigerator.

You can enjoy cider made from apples and honey in just a month. Drink with pleasure!

Homemade apple cider

It is known that the apple is very healthy fruit, which contains a lot of vitamins. It strengthens hair and nails, has a positive effect on blood pressure, fights nervous diseases, and is also a unique blood purifier. Apple cider is also beneficial in moderation. To prepare a tasty and authentic drink, winemakers advise choosing fruits that you personally picked from the tree, since fallen apples are not always ripe.

Ingredients:

Apples - any quantity.
Eggs – 1 pc.

Cooking method:

We pick beautiful and ripe fruits apples and put them in a clean bowl. We do not wash the fruits, as they contain wild yeast.
Grind the apples into a clean deep saucepan using a meat grinder. It is not necessary to cut off the tails and remove the seeds, the main thing is not to miss the rotten and spoiled fruit.
Leave the resulting apple pulp in a saucepan with a tightly closed lid for about 7 days, allowing it to ferment a little. The temperature in the room should be no lower than 18 C and no higher than 22 C. Every day we mix the risen pulp with the juice so that the cider does not turn out sour.
When the time is right, squeeze the pulp through a press or with your hands into a separate container. It's okay if a little pulp gets into the juice.
We wrap the pulp that we have squeezed out in several layers of gauze and hang it over a container of juice. Squeeze out the pulp again and leave it hanging for 1 day so that it squeezes out even more juice using its weight.
Pour the squeezed juice into a glass bottle and close it with a water seal. We leave the cider in this state for another 7 days.

Tip: When preparing apple cider according to this recipe, you should not use a medical glove, as it does not completely allow gases to pass through, which can ruin the drink.

During this time, you should pour the juice from the jar into another clean container 2 times, and then immediately return it back under the water seal.
We monitor the fermentation process. As soon as sediment appears, you need to pour the cider through a straw into another container, getting rid of the sediment.

Tip: the more often you pour the drink, the more likely it is that sediment will not appear again.

If the drink does not lighten on its own, then we help it do it with the help of an egg. Separate the yolk from the white and beat the latter with a small amount of water and cider (1 scoop). Add the resulting mixture to the cider and stir vigorously. Do not remove the water seal until the drink becomes lighter.
Pour the apple cider into clean, dry bottles.

Apple cider ready! Enjoy your tasting!