How to squeeze apple pomace for cider. How to make homemade apple cider

Shot from the movie "Good Year"

There is a legend that King Charlemagne invented cider when he once sat on a bag of overripe apples. We hasten to disappoint you: now it is no longer customary to make apple alcohol in this way.

In the more than a thousand years that have passed since the momentous discovery, the making of cider, we decided to find the simplest recipe suitable for home conditions.

And even if you don’t have “your own, native” apples that you “didn’t water with any muck”, it doesn’t matter - we’ll take purchased ones.

Ingredients:

10 kg apples

1.5 kg sugar

Equipment:

three-liter jars

medical gloves

juicer

medical tubes for a dropper (sold in a pharmacy)

Step 1: Preparing the Apples

Wipe the apples with a dry cloth. They cannot be washed, because wild yeast lives on the surface of the fruit, which is needed for fermentation. Remove leaves and stems.

Step 2: Send the Apples to the Juicer

Before this, you do not need to peel the apples - process them along with the peel and seeds.

Step 3: Pour Sugar into Jars

Don't forget to sterilize the container first. Pour four tablespoons of sugar into each jar.

Step 4: pour juice

Fill jars no more than 2/3 of the volume, free space is needed for foam and carbon dioxide. Don't forget to mix.

Step 5: Place the Shutter on the Can

We put on a glove and a small hole on the neck so that it does not explode.

Step 6: Wait a few days

Let our future cider ferment in a dark and warm place for about a week. You will understand that he stopped doing this because the glove will change position from vertical to horizontal.

Step 7: Strain the sediment

To do this, pour the juice from the jar into the pan through cheesecloth. And then into a clean jar.

Step 8: Repeat steps 4, 5 and 6

This time we wait half as much - four days is enough.

Step 9: Strain the sediment again

But now we do it with the help of tubes. We place one end in the middle of the jar, the other - above the pan. To start the process, suck in air from the free end of the tube, as if you were about to drink your cider. Why can't gauze be used again? Because now we need to act more delicately, without disturbing the harmful sediment at the bottom. The process is slow, but necessary.

Step 10: Final push

Close the jar with a lid, send it to stand for another ten days. Then repeat point 9, and the finish line!

Step 11: Bottle the Cider

Close the bottles with caps. That's all.

How to make cider carbonated

According to the recipe above, we got a “still” apple wine, but if you want gaziki, you can add them if you follow two more simple steps.

At the bottom of each bottle, add sugar (10 grams per 1 liter) and leave 5-6 cm of free space from the neck. Shake it up.

Then transfer the containers for 10-14 days to a dark room at room temperature. Once a day, check the gas pressure so that your bottle does not explode, otherwise it will be a pity for the apples and your efforts.

Cider is a tasty, fragrant drink, with a strength of no more than 8 degrees. Sometimes it is also called apple wine, as it is most often made from apples. In addition to them, you can use pears, garden berries for cider. But cider became famous precisely because of the original apple note. This is a fragrant drink, invigorating, with a honey taste.

Apple cider is produced by a natural fermentation process, no yeast is added to the drink. Ciders are categorized into sweet, semi-sweet, bittersweet and bitter. According to the classification, they are dry, sweet and traditional. We recommend that you try making cider at home. This is not as difficult as it might seem at first glance.

The history of the drink

Presumably this drink originated in France, although some cider lovers find references to it already in ancient Egyptian history. In any case, the history of cider has more than one hundred years. The time of appearance of the drink is considered to be the XI century. According to some legends that have come down to us, this drink was invented by Charlemagne himself.

Until the last century, apple cider was considered more of a drink for the poor and peasants than for the nobility. But over time, its taste was appreciated by the upper strata of society, and since then, entire apple orchards have appeared in many famous vineyards. Today, not only producers, but also ordinary people are increasingly thinking about how to make homemade cider for holidays and family events.

Some useful nuances of use

Cider is drunk exclusively cold. It is advisable to pour it into glasses or cups at a considerable distance. This is necessary in order to free the drink from carbon dioxide. Traditionally, cider is not finished to the last drop from the glass. At the bottom, a natural drink forms a sediment, this explains this tradition.

Choosing apples

In order to make apple cider at home, it is important to choose the right varieties of apples. If we talk about the industrial production of the drink, then about 48 varieties of apples are officially allowed, including Black Kingston, Bitter Tremlett, Dubinett, Yarlington Mill. These varieties have too much tannin. For home production, you can use those varieties that are available to you. The main thing - apples should not be too sweet or sour.

Green, unripe apples are not used to make cider. It is also not recommended to use overripe apples, as they become less juicy due to an excess of pectin. For home production, it is better to use late and winter varieties, they contain more sugars, tannins, extractives. In other words, from such varieties of cider will turn out to be more saturated in taste and fragrant.

Preparing apples

Selected apples must be inspected. If there is a hint of rot, it is better not to use such an apple. Suitable fruits should be soft, juicy, without marks of bumps. Do not use apples of different varieties for cider. Only one variety will give the taste and aroma characteristic of this type of apple.

The stalks and cores are removed from apples. Apples are wiped with a dry cloth, but not washed. Natural yeast accumulates on the skin, thanks to which fermentation will then occur. It is even advisable to put the pureed apples in a dry and dark place for a couple of days. Now the apples are ready for further processing into a delicious drink.

homemade apple cider recipe

Cider prepared according to this recipe is tasty and fragrant, honey-colored and low in strength.

Ingredients:

Apple wine or cider is very common among the inhabitants of Great Britain, France, Germany and Normandy. It is prepared both independently and in factories. In Russia, this drink has not gained much popularity, although apple cider has a very simple home-made recipe. The fruit, on the basis of which this wine is fermented, is very accessible, as it grows in everyone's garden or vegetable garden.

Cider at home is very soft, easy to drink and with pleasure. Its strength varies from country to country. It depends on the method of preparation and exposure of the base. But in any case, it does not take a lot of money and effort to make apple cider.

The popularity of cider is in its simple preparation. Apple cider is a low-strength drink obtained from the natural fermentation of apples, pears or their juice. Most often, sugar is not added to the drink. It is champagne, has a golden honey color, sometimes with a greenish tint. It has a light nectar taste, without a sharp hint of alcohol. The drink may not contain alcohol.

Different countries have different percentages of fruit juice in the drink. It cannot be less than 35%, but generally contains from 50 to 90%. Homemade apple cider is made from various kinds of apples, with the occasional addition of water and sugar to taste. A home-made drink may have a cloudy tint, but the taste does not deteriorate in any way.

The nutritional value

Apple wine is very safe and even beneficial in moderation. Due to the fact that the main ingredient is apples, cider contains a large amount of vitamin C. This is 4% percent of the total norm required by an adult organism. It contains the most carbohydrates compared to proteins and fats. In addition, cider contains many trace elements that have a beneficial effect on the digestive tract. The calorie content of wine is not large - about 50 kcal per 100 ml.

Despite the beneficial properties, do not forget that cider is an alcoholic drink. In order not to harm health, it is allowed to use only in small quantities. The best option is 1-2 glasses.

How to make homemade cider?

Homemade apple cider begins with the selection and preparation of raw materials. It is important to select good, not rotten fruits. We make good cider only from quality apples. Unripe fruits should not be used. From them, the drink will be very sour and astringent. Overripe fruits lose their juiciness and are also not suitable for manufacturing. To give a piquant and multifaceted taste, cider is made from several varieties of apples.

Making this drink with your own hands is a rather long process. The raw material is crushed and infused in a closed container for several months. Only in this way the taste is rich and fully revealed. Cider can be brewed with or without sugar. In any case, you will have to be patient to wait for full readiness.

Ingredients

It is not difficult to guess what apple cider is made from. It consists of:

1. Apples are the main ingredient. For the manufacture of a large volume, from 5 to 10 kilograms of ranetki or antonovka will be required.
2. Sugar is added in the ratio of 150 grams of sand per 1 kg of fruit. Sweetening the drink is not always required. The sweeter the variety of apples, the less sugar will be needed.
3. Water is poured in to dilute the apple juice. It is added to taste.
4. Yeast. Most often, recipes do without them, since on the surface of the peel of apples there are elements that cause the fermentation process in a natural way. But sometimes it may be necessary to add yeast to enhance the process.

An integral part of any recipe are only fruits. Other ingredients are added in exceptional cases and to taste.

Crushing of raw materials

The fruits of the fruits used are crushed before preparing the drink to an almost homogeneous mass. For this, a meat grinder or a food processor is mainly used. With the widespread emergence of household appliances for crushing apples, it has become more convenient to use a blender. Regardless of the method of grinding, apples are brought to a homogeneous gruel along with seeds and peel. This mass can be used to make cider.

Cooking process

At home, we make apple cider in several stages. First, clean dishes must be doused with boiling water and dried for sterilization. After that, they are filled with crushed raw materials for 2/3 of the total volume. This space is left for the formation of foam and carbon dioxide during the fermentation process. It is best to use containers that can be closed tightly after filling with gauze or cloth.

The next step is the preparation of the wort. Bottles are left for 4 days in a warm, dark place. After this period, foam and a characteristic hiss will appear due to gas formation. After insisting, you need to filter the mass through gauze or a sieve to get rid of sediment and pour the juice into a fermentation tank. In this container, the cider will be infused until fully cooked. Put a water seal on the fermentation tank or put on a medical glove. A small hole is pierced in one of the fingers with a needle. It removes carbon dioxide and prevents oxygen from entering.

The jar, trying not to mix the sediment, is placed in a dark room with a warm room, with a temperature of about 20-27 degrees. The mixture will infuse for about 2 months. Readiness is determined by the fall of the glove and the change in color of the liquid to a lighter one.

After that, the liquid must be poured into a container of a smaller volume. It is best to use half-liter bottles that can be closed with a cork. They need to be filled to the very neck and tightly corked. Leave to ripen for 8-10 weeks. During this time, the taste of the drink will be fully revealed.

How to make cider carbonated

Non-carbonated cider is very similar to apple juice or wine. For the formation of gas, it is necessary to withstand the cider after the end of fermentation in a plastic container. The bottles should leave an empty space a few centimeters high. Thanks to this cavity, the gas formed in the drink will remain.

Making cider requires creativity. It has its own subtleties and nuances, depending on which each time they get a different taste of the drink. The following tips will help you prepare it:

• After picking, the fruits should lie down for a while in a dark place to ripen enough.
• Before cooking, apples do not need to be thoroughly washed with water. So you can remove the natural yeast from the peel of the fruit. It is enough to wipe them with a dry cloth.
• To achieve a pleasant taste, it is better to combine sour and sweet varieties of apples. The ideal ratio is 1:2.
• When insisting, you need to monitor the maintenance of the optimum temperature.
• For storage, it is better to use dark plastic or glass bottles. Darkening the walls of the vessel saves from exposure to ultraviolet rays, which change the taste and quality of the cider.

Popular Recipes

There are many ways to make cider at home. The most popular recipe is apple cider. In addition, wine can be made from apple juice or pears. Recipes from this fundamentally do not change. The drink is obtained by fermentation. Any cider at home can be made by knowing the step-by-step method of quick preparation.

Easy apple cider recipe

The recipe for apple cider does not require additional ingredients and special skills. For 5 liters of drink you will need:

• 10 kilograms of apples,
• 1.5 kilograms of sugar.

Grind clean fruits. In three-liter jars washed and scalded with boiling water, put the resulting mixture into three-quarters of the entire volume of the container. Pour about 400 grams of sugar into the container. This takes into account the sweetness of the apple variety. Puree should be sweet enough, not cloying, but not sour. Close the necks of the jars with a cloth and infuse for 4 days, stirring daily.

After that, strain the juice into another container, squeeze out the cake and seal the liquid with a water seal. In this state, the fermentation process should proceed for another 1.5 months. When the drink brightens, filter it and bottle it. In them, insist another 3 months until fully cooked.

This is the easiest way to make apple cider at home. Such a simple recipe is available to everyone and results in a very tasty refreshing drink.

Sugar free apple cider

The process of making cider from apple juice is slightly different from the classic one. It will require only fruit fruits.

It is necessary to squeeze the fresh juice and stand without cooling. Then filter it into a jar and close it with a water seal. In this way, it is infused for about 1.5 months. After fermentation, pour the juice into bottles. This must be done carefully so that the sediment does not get into the juice. Infuse the mixture until fully cooked for about 4 more months.

Cider made from apple juice without sugar will be more acidic and fresher than a drink made from sweetened fruit.

pear cider

This cider tastes different from apple cider. It is more viscous, with honey and pear notes. To prepare it, you need pears and a little sugar.

The fruits are crushed and processed into juice. It is poured into a container and infused covered with a cloth for 3 days. After the formation of foam and a characteristic hiss, sugar is added to the liquid. The juice is mixed, closed with a water seal and infused for 20 days.

The last step is pouring the juice into separate bottles. 1 tablespoon of sugar is added to each and 5 cm of space free from liquid is left. The bottles are tightly closed, and the cider is infused until the process is complete for about two more weeks.

Non-alcoholic cider

Apple lovers who do not support alcohol consumption can also enjoy this drink. Such a cider will have a sweet taste with fruity notes and a quick recipe, due to the lack of a fermentation process.

For cooking you will need:

• 1 liter apple juice
• orange,
• cinnamon sticks,
• small ginger root
• 2 liters of sparkling water without additives.

The peeled and sliced ​​orange is placed in a saucepan along with ginger and cinnamon. Pour all the ingredients with juice and bring the mixture to a boil. Cook over low heat for 20-30 minutes. The resulting liquid is filtered and cooled. To serve, mix boiled juice and sparkling water in a glass in half.

Such a drink can be consumed in large quantities. Due to the lack of alcohol, it will not harm health.

How to drink cider

Cider is poured into wine glasses or any tall glasses. Before serving, it is recommended to cool it for two days in a refrigerator or a special cellar. Drink apple wine slowly, enjoying every sip. Appetizers for cider are the same as for champagne: cheeses, seafood, light desserts and fruits. To feel all the notes of taste, it is better not to eat cider.

Useful properties and harm of apple cider

Each drink has positive and negative effects. Cider is almost 100% fruit. They contain many vitamins and other substances that have a beneficial effect on immunity and digestion. Since apples are not thermally processed, all their beneficial properties are transferred to the drink. The main thing to remember is that traditional cider contains alcohol. Abuse not only nullifies all the positive properties, but can also worsen the state of health.

Having all the ingredients at home, it is best to make this aromatic drink yourself than to buy bottles with unknown contents in the store. Factory cider is no match for home-made cider.

Here we will talk about how to make cider at home - a delicious apple juice, only carbonated and alcoholic. Is there a better use for apples? Is it possible to make birdhouses for pigeons from them!

Where did cider come from

Spain, France and England are arguing about which of them is the true homeland of the apple drink. They didn't even bother to come up with a lot of legends. For example, about Charlemagne, who sat down on a bag of rotten apples and thus squeezed out the first cider. Or about seafarers who took apple juice instead of water on long journeys, which fermented in the middle of the journey and brought many, many joys to the crews of ships. In fact, cider is several millennia old. The first mention of the drink is attributed to Pliny, who in his writings noted that fermented apple juice was not disdained in the 15th-13th centuries BC. e. inhabitants of the Nile River valley. Gradually, grapes began to displace apples from the southern lands to far away, that is, to the north, and by the 8th-9th centuries A.D. e. there were so many fruit trees in Europe that they began to make cider there. Even the monks collected part of the tithe with apples, from which they prepared alcoholic juice. At this moment, the drink acquires a generally accepted production scheme, which has survived to this day. Real cider is still made from special apples, no yeast added, and no pasteurization. The changes affected only the equipment: electric crushers replaced mechanical ones, metal vats (it is easier to maintain the desired temperature in them) replaced wooden barrels, and so on. Therefore, the classic cider is considered to be European, and not ancient Egyptian.

How to make cider

We asked blogger Alexander Klimov to teach us how to make cider. He has been making the drink at home for years and sometimes talks about these experiences on his blog. We have chosen the simplest and fastest cider production scheme. There is one more - correct and almost canonical. We wrote about it separately (look for it).

Finely chop apples of different varieties (you can turn them into a pulp using a food processor). Pre-cut and discard the cores - all that, when eaten, would become a stub. Fruits should be without rot and blackout, juicy and of different varieties. You don’t need to memorize the names, just buy green, yellow and red apples from the neighbors in the store or steal from the neighbors.

If the apples are very dirty, rinse them with water. But it is better not to wash them thoroughly: the bacteria involved in fermentation live on the peel. Take three-liter jars or other utensils with a wide neck and pour in the chopped fruit so that they fill the vessel by a third (maybe a little more). If desired, add a handful of raisins and 100 g of sugar there. Yes, it's controversial. But in this way, the cider will ferment faster and more intensively (which means that you will be able to drink the finished drink very soon). If, when biting the fruit (try it), the juice does not splash in all directions, then the apples are not juicy enough. Get out of the situation by pouring a liter of bottled natural water into a jar.

Put a rubber glove on the neck of the bottle. Firstly, it will prevent the flow of oxygen (fermentation will not work with it: the apples will oxidize, become moldy, and rot). Secondly, the glove will be an indicator of the stage of fermentation, but more on that later. And yes, do not close the jar with a lid, otherwise it, unable to withstand the pressure from the resulting carbon dioxide, will fly out.

Do the previous three operations a few more times (one jar will give no more than one and a half liters of cider). Put the blanks in a warm dark place and leave for 5-7 days at a temperature of 22-30 ºC. To do this, you can use an electric heater. To prevent the contents of the jar from overheating, put a thermometer somewhere nearby and control the temperature.

Fermentation can be stopped when the glove is inflated as in our photo (to do this, go one step forward). Oh, and don't mind the fact that the liquid is dark and cloudy: the color of your cider will differ from the factory one, this is completely normal. And further. If the rubber dome doesn't begin to fill with gas even after a week, pour out the stock and try making cider again.

Using cheesecloth, strain the half-cider into a saucepan. Wrap cake (chopped apples) in the same gauze, squeeze thoroughly and discard. Congratulations! You did the dirtiest job, and therefore you can rightly be proud of yourself, tweet about it and start inviting guests for a tasting. You won't try your own culinary masterpiece first, will you?

Pour the liquid into a clean jar and refrigerate for 3-4 days. The drink must not be shaken so that sediment is concentrated at the bottom of the dish. Find a hose and pump the top of the cider into the bottle, leaving sediment at the bottom of the can. Fill the vessel to capacity (otherwise the remaining air will provoke oxidation and the drink will go bad) and tighten the cork. Ready! You can store this cider in the refrigerator for about a year.

Drinking rules

Cider is a drink without sniffing, color assessments, hourly savoring and other nuances. But, despite all the male arrogance of this drink, there are still rules for drinking it.

1

Cider is often referred to as a foamy drink. However, if you fill the glass in the usual way, it does not give foam. “Take the bottle and raise it one meter above the glass,” advises Vsevolod Datsevich, CEO of the company that produces St. Anton, that is, "Apple Spas." - You need to pour the cider in such a way that the jet breaks against the walls of the glass and splashes in all directions. The drink will begin to foam, at this time you need to drink it. During the flight, the longed-for moisture languishing in the bottle is filled with oxygen, which allows you to release the accumulated carbon dioxide and reveal the taste to the maximum.

2

Since the foam disappears in the blink of an eye, you need to drink apple alcohol quickly, almost in one gulp.

3

Based on the previous paragraph, we conclude that it is not worth pouring more than 1/4 - 1/3 of a mug at a time (beer glassware is suitable for cider). Moreover, in some regions of Spain and France, the tradition of pouring one bottle of drink into six glasses at once has been preserved. True, for this venture you will have to make friends again, and five at once.

4

Serve the cider chilled. “The optimum temperature is within plus 12-14 degrees,” says the expert. “This cooling emphasizes the flavor and aroma of the drink.”

mulled wine killer

If you get lost in the forest, you can warm up in the bear's lair. But it is much easier to get a bottle of cider out of the refrigerator, find a microwave and cook a worthy alternative to mulled wine.

Remove the peel from a quarter of an orange. Dice 1/5 medium sized apple. Cut a small slice from the ginger (do not forget to peel it). Pour the mixture into a half liter glass, seasoning it with black pepper, cloves and cinnamon to taste. Pour the resulting semi-finished product with cider and put in the microwave for 5-7 minutes (the liquid should heat up to 80 ºС). To the envy of the guests, drink a warming drink in small sips.

Truth and myths and cider

Cider is apple wine

“Contrary to popular belief, it is incorrect to call cider apple wine, otherwise it would have been called that from the very beginning. They sell, say, plum wine or fruit and berry wine, ”says Vsevolod Datsevich, already familiar to you, and explains that in order to turn into wine, an apple drink needs to ferment longer than allowed. Wine is anything that contains more than 7 degrees of alcohol. In cider, the level of degrees ranges from one and a half to six.

GOST guarantees that the drink is natural

In some other country, perhaps. “According to the Russian standard, producers have the right to write “natural apple cider” on labels, even if it was made from concentrated reconstituted juice, and then sugar was added and artificially carbonated,” the expert explains. That is why it is so important to read the "composition" column on the label.

Cider can be made from any apple

This is allowed at home. Serious producers, on the other hand, develop special technical varieties of apples that are suitable only for the production of cider. There are four types of them: sweet, sour, bittersweet and bittersour. “The taste of such fruits is similar to wild ones: they cannot be eaten because of the sharp, often bitter taste,” says our consultant.

For long-term storage, cider must be pasteurized.

“A properly prepared drink is stored without pasteurization for three years,” Vsevolod Datsevich assures. That is, when you find the inscription “pasteurized” on the bottle, think about whether the contents can really be called cider.

cider and food

We asked our experts to compile a food pairing table. There are two categories of combinations:

Classic

Original

Recognizing low-quality cider by sight

“Start by reading the label,” Vsevolod Datsevich instructs. “Real cider is not made from concentrated wort, it never adds sugar, dyes, flavors, and even more so yeast.” The taste of a proper cider can be described as "fermented apple juice", and only so. Therefore, if you feel a taste unusual for apples, give the poison to someone else to drink. By the way, we include not only chemical additives, but also yeast as extraneous flavors. Since it is not customary to add sugar to cider, it should not be unnaturally sweet. Genuine alcoholic juice quenches thirst, not causes it (a sweetened drink will sooner or later make you ask the waiter for water).

For those who respect the rules, we publish a completely correct scheme for the production of cider in an apartment from Vsevolod Datsevich. Keep in mind, this cider is prepared for about six months.

“The worse the taste of apples, the better for the taste of the future drink,” says the expert. Therefore, bypass the store side and go to the nearest park. Since you will not find special cider apples, limit your search to wild apple trees. Pick up fruits that are still hanging on the branch but are about to fall.

Squeeze out the juice in the juicer. At the same time, discard the pulp immediately, we will no longer need it. Pour the juice into the jar and install a water seal (available at hardware stores) - a device that releases carbon dioxide from the vessel, but does not let air inside. In extreme cases, you can limit yourself to a glove from the last recipe. Leave the container with juice for 3-4 weeks, providing it with a 20-degree temperature regime, darkness and peace. “After a month, it is necessary to decant: use a hose to drain the liquid into a clean container until it settles,” our consultant instructs. Close the jars with lids and put in a dark room (this time the constant temperature should be +10 ºС) for 3-4 months. After this period, pour the cider into bottles (under the neck, as you remember) and put in the refrigerator, where the alcoholic juice can be stored for 3 years.

In most cases, cider is made by fermenting apple juice with wild yeast. But any other juice is suitable, for example, pear, the technology does not change. I will show you how to make cider at home using two proven recipes: from apples and pure juice. Separately, we will consider the natural method of saturating the drink with carbon dioxide.

Cider is the usual "still" or carbonated apple wine with a different name, which came to us from France, where it is called "Cidre". The preparation procedure for the two drinks is identical.

If the apples are very sour: they literally reduce the cheekbones and pinch the tongue, it is advisable to reduce the acidity by diluting the juice with water (up to 100 ml per 1 liter). It must be remembered that the addition of sugar also reduces the acid content. If the acidity is normal, water is not needed, it worsens the taste of the drink, making it "watery".

Homemade apple cider

Apples of different varieties can be combined. The ideal ratio is one in which one part of sour apples is mixed with two parts of sweet ones. Pear cider is made using the same technology. If possible, I advise you to cook assorted - mix pears and apples in equal proportions.

Ingredients:

• apples - 10 kg;
• sugar - 1.5 kg;
• water (in rare cases) - up to 1 liter.

1. Wipe the collected apples with a dry cloth (do not wash), put in a warm room for 2-3 days. Wild yeasts live on the surface of the fruit, which are needed for fermentation, it is important not to wash them off.

2. Remove leaves and ponytails. Grind the apples together with the peel and seeds with a blender or meat grinder until a homogeneous puree.

3. Rinse the fermentation tank with hot water and wipe dry. Fill with crushed apples to a maximum of 2/3 of the volume. For example, if three-liter jars are used, then up to 2.5 kg of apple slurry can be put in each jar. Free space is needed for foam and carbon dioxide.

4. For each kilogram of apples, add 100-150 grams of sugar, depending on the initial sweetness. The wort should be sweet, but not cloying. Mix.

5. Tie the neck of the container with gauze and put it in a dark place at room temperature for 3-4 days. Stir the contents of the jars every day, knocking down the dense top layer and drowning it in the juice. After 8-16 hours, a characteristic fermentation smell, foam and hiss appear.

6. Squeeze the juice from the apple slurry, which is then poured into a clean, dry fermentation container. Next, install a water seal on the jar (barrel) or attach a medical glove with a hole in one of the fingers (pierce with a needle).

7. Homemade apple cider should ferment in a dark place with a temperature of 18-27°C for about 30-65 days. Then a sediment will appear at the bottom, the water seal will not blow bubbles (the glove will fall off) and the drink will noticeably brighten, which means that the fermentation is over.

If fermentation does not stop after 50 days from the date of installation of the water seal, in order to avoid bitterness, it is necessary to drain the cider through a straw into another container and let it ferment under the same conditions.

8. Drain the fermented cider from the sediment, then pass through 3-4 layers of gauze.

9. Pour the filtered drink into bottles (if gas saturation is not planned, fill up to the neck) and tightly close with stoppers. Also, homemade cider can be stored in jars rolled up with lids.

10. Within three months, the drink should ripen in a cool room (6-12 ° C). Then you can proceed to the tasting.

Apple cider without sugar

A classic recipe used in England and France. Will please lovers of natural drinks, as it is made without sugar.

Cooking technology:

1. Squeezed juice stand for a day in a dark place at room temperature.

2. Remove the juice from the sediment, pour into a fermentation tank and install a water seal (medical glove).

3. Place the container for 3-5 weeks in a dark place with a temperature of 20-27°C.

4. After the end of fermentation (signs are described at the 7th stage of the previous recipe), pour the cider through a straw into another container, trying not to touch the sediment at the bottom.

5. If carbon dioxide saturation is not planned, tightly close the container, then keep for 3-4 months in a dark room with a temperature of +6-12°C.

6. Filter again, bottle, cork tightly. If stored in a refrigerator or cellar, the shelf life is up to 3 years. Depending on the sugar content of apples, the fortress is 6-10%.

How to make cider carbonated

The preparation of cider according to the two recipes above involves obtaining a so-called "quiet" drink without gas, in fact, ordinary apple wine. To saturate the cider with gas, you need to do the following:

1. After fermentation is complete, remove homemade cider from the sediment.

2. Prepare bottles (plastic or glass): wash and wipe dry.

3. Add sugar to the bottom of each bottle (10 grams per 1 liter of volume). The sugar will cause a slight re-fermentation, which will release carbon dioxide.

4. Fill the bottles with cider, leaving 5-6 cm of free space from the neck. Seal tightly with stoppers or lids.

5. Transfer the containers for 10-14 days to a dark room with room temperature. Check gas pressure once a day.

Attention! If the pressure is too high, the bottles can burst, so it is very important to bleed (release) excess gas in time in case of accumulation.

6. Move the carbonated cider to the refrigerator or cellar. Refrigerate for 3-4 days before use.