Cider is considered to be a yeast-free apple wine. This spicy low-alcohol drink is very popular among the French. Before use, they do not even filter it and drink non-carbonated.
It should be noted that he was also loved in Russia. Making cider at home is of interest to many. The recipe for apple wine is quite simple, and everyone can try to make it if desired.
For this low-alcoholic drink, it is better to choose sweet and sour apples of winter, autumn and summer varieties, with a low sugar content. If you have sweet fruits, you must first soak them in water. Take away juicy and whole fruits, without rot and damage. When chopping, remove the remnants of the sepals and peduncle.
Making cider at home begins with apple juice. To do this, you need a juicer or a meat grinder. Juice must be placed in a bulk glass container, and then add sugar to it in a ratio of 200 grams per liter of cider. In order for sugar to dissolve qualitatively, you must first dilute it in a small amount of juice, which is then added to the total volume.
Making cider at home requires that the next step is the juice is in a glass bottle or jar equipped with a water seal. It is made simply: you need to get a flexible tube (the one that is in the set of a medical dropper is suitable). A hole in the center is made in the cork or lid, into which the upper part of the tube is inserted, the gaps are smeared with plasticine. The lower part of the tube, which remained outside, is lowered into a jar of water. A container of future wine is placed in a darkened place, where it should roam.
It should be noted that the manufacture of cider at home, although a simple procedure, is lengthy because the fermentation process cannot proceed quickly. If foam begins to form on the upper liquid layer, then the fermentation process has begun. At the same time, gas bubbles will burst from the tube into the shutter water from time to time.
After 50-60 days, the juice becomes cloudy, and a precipitate appears at the bottom of the glass jar or bottle. So it's time to strain the drink. To do this, it will need to be poured into another jar through two or three layers of gauze and re-installed a water seal.
After that, it makes sense to take a sample to find out the degree of readiness of the future cider and add sugar if necessary. Making cider doesn't end there.
Now apple wine will not wander so intensely. The final completion of the fermentation process occurs, as a rule, six months after the start of fermentation. In this case, the foam from the surface of the drink will disappear, and the cider will become amber. After this, it remains only to remove the water seal and pour the resulting apple wine into glass bottles. In this case, sediment particles should not get there. Glass containers are sealed and placed in a dark place. Apple cider production is complete.
Home-made apple wine is added to spices such as cinnamon and cloves.