Almost any fruit variety is suitable for apple wine . You can take both autumn and summer or winter. The main thing is that they are sweet and sour, so you get a more delicious apple cider. Its preparation can be carried out in various ways. For example, in France, the country of true apple connoisseurs
wine, it is customary to drink unfiltered and still water cider. The following recipes allow you to try other options for this drink.
How to make apple cider: classic
Sort and rinse the apples, remove the core, cut into slices and chop using a large grinder grinder. It is important not to make the cake too small, because it is more difficult to squeeze the juice out of it. Pour the resulting apple mass into a glass bottle, for each kilogram add one hundred to one hundred and fifty grams of granulated sugar, cover the neck with gauze and put in heat. After a couple of days, the cake will be on the surface, and the juice will be below. Strain it, carefully squeezing the fruit mass. Mix the resulting juice with the previous sugar ratio per liter and pour into a bottle with a special tube, which will drain excess air that forms into a jar of water.
Leave to ferment for twenty days, then drain and siphon into bottles for storage.
Apple cider at home: option from juice
For this drink you will need undiluted juice from apples and a special wiring from wine yeast. To cook it, take a glass of raspberry or rosehip berries, do not wash them, immediately chop and pour half a glass of boiling water, add one and a half tablespoons of sugar, close the lid and leave for three days in a dark place at room temperature, stirring daily. Pour the boiled juice into a sterilized glass dish, add the wiring made previously, close it with a special stopper with a water lock and leave to ferment for four days. After that, the wine will need to be filtered and bottled. To lighten the drink, use milk. Take a liter
skim milk per liter of wine and mix thoroughly, then soak for several days at room temperature and then filter. It is advisable to drink such a cider as soon as possible after manufacture, since it will not last long. In addition to milk,
apple cider at home can be aromatized with cognac. He will give the wine a greater strength and a more original taste.
Apple cider at home: an option for experienced winemakers
For this recipe, you will need apple yeast, namely the thick, settled on the bottom of the bottle during the previous preparation of wine from apples. So you can only make such a cider after you have tried another recipe. So, take ripe sour apples, peel and chop. Put in glass bottles or enameled dishes, fill with cold water, add a little lemon peel and a glass of applesauce. Cool for three days, drain the juice and pour boiled water into the meal again. Repeat the procedure three times, drain all the resulting juice into one container. Apple cider, cooked on the thick at home, it is recommended to mix with sugar to taste before use.