Apple juice cider

Apple cider is actually homemade apple wine. The drink can be created either still or effervescent, self-carbonated, with or without sugar.

If you dare to prepare this homemade apple cider without the help of others, then our recipes will definitely help you with this. By focusing on the tips outlined, you will, without any doubt, get the best result and a beautiful taste of the workpiece.

How to create cider from apple juice at home - recipe

Ingredients:

apple juice – as much as is available;
sweet sand – 200-245 g per liter of juice.

Manufacturing

First you need to properly squeeze the apple juice. To do this, apples should not be washed, so as not to free them from the natural yeast that is indispensable for fermentation, located on the surface of the fruit. If the fruit is very dirty, you should wipe off the dirt with a clean cotton cloth (A collection of different and interacting tissues form organs) . Now we cut the fruits into several pieces and pass them through a juicer. Almost everyone removes the cored seeds from apples, but in fact this may not be possible. If you don’t have a juicer, you can simply grind the fruit slices in a blender container or using a meat grinder, and then squeeze out the juice with gauze or using a press.

Now the purchased juice needs to be sweetened. The amount of sugar may vary depending on the sweetness of the apples themselves and, accordingly, their juice. First, add not the entire portion of sugar, but only 100 grams per liter. Carefully mix the cider base until all the sweet crystals are dissolved, pour it into a fermentation bottle and install a water seal, or put a glove on the neck of the honey with one finger pierced with a needle. If fermentation does not begin within the first 5 days, as evidenced by the absence of air bubbles in the water seal container or a sagging glove, add wine yeast to the juice with sugar, taking into account the instructions on the packaging.

At the end of the first fermentation, and this will happen approximately two weeks from its start, remove the future cider from the sediment, add the rest of the sugar to taste and again put it under a water seal or glove for fermentation. At the end of fermentation, drain the finished cider using a hose without touching the sediment, bottle it and place it in a cold space for aging and storage. The standard is to let the cider brew for three to five months.

To get a carbonated drink, pour a little sugar into the bottom of a plastic eggplant or glass bottle with thick walls and only then pour in the finished cider, not reaching the neck by 5 cm. We seal the containers and place them horizontally in a cool place. Sugar poured on the bottom will cause additional fermentation, which will become a prerequisite for the release of gas, which, as necessary, will need to be lowered slightly so that the bottle does not break. It is easier to control the density of containers if they are plastic, so in this case we use glass ones with caution.

Making homemade cider from apple juice without sugar

Ingredients:

apple juice - as much as is available.

Manufacturing

Apple juice cider can be made without sugar. To do this, squeeze the juice, taking into account the tips outlined above, let it sit for a day, then drain it from the sediment using a straw, pour it into a fermentation bottle and install a water seal. After three to five weeks, after fermentation is complete, we drain the cider from the lees, bottle it and leave it to age for six months. You can additionally carbonate the finished cider in advance. But here you can’t do without sugar. As in the previous case, you need to pour a small amount of it into bottles of cider and seal it hermetically.

Apple cider at home (with and without carbonation)

Cider is almost always made by fermenting apple juice with wild yeast. But any other juice will do, for example, pear juice; the development does not change. I will tell you how to make cider at home using two proven recipes: from apples and pure juice. Separately, we will look at a natural way to saturate the drink with carbon dioxide.

Cider is ordinary (“still”) or carbonated apple wine with only the remaining name, which came to us from France, where it is called “Cidre”. The method for making the two drinks is similar.

If the apples are very sour: they practically squeeze your cheekbones and sting your tongue, it is better to reduce the acidity by diluting the juice with water (up to 100 ml per 1 liter). With all this, it is necessary to remember that adding sugar also reduces the acid content. If the acidity is normal, water is not needed; it enhances the taste of the drink, making it “liquid.”

Homemade apple cider

Apples of different types can be combined. An ideal ratio is considered to be one in which one part of sour apples is mixed with 2 parts of sweet ones. Pear cider is made using the same technology. If possible, I advise you to prepare an assortment - mix pears and apples in equal proportions.

Recipe

1. Wipe the collected apples with a dry cloth (do not wash them) and place them in a warm room for 2-3 days. Feral yeast lives on the surface of the fruit, which is necessary for fermentation; it is fundamentally impossible to wash it off.

2. Remove leaves and tails. Grind the apples, skins and seeds with a blender or meat grinder until smooth.

3. Wash the fermentation container with hot water and wipe dry. Fill with crushed apples to a maximum of 2/3 size. For example, if you use three-liter jars, then you can put up to 2.5 kg of apple juice in each jar. Free space is necessary for foam and carbon dioxide.

4. For any 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 place it in a black space 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, the corresponding smell of fermentation, foam and hissing appears.

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

Water seal designs for wine, mash and beer

7. Homemade apple cider should ferment in a dark place at a temperature of 18-27°C for approximately 30-65 days. Later in the day, sediment will appear, the water seal will not release bubbles (the glove will fall off) and the drink will noticeably lighten, which means that fermentation has completed.

If fermentation does not stop after 50 days from the moment the water seal is installed, in order to avoid bitterness, it is necessary to drain the cider through a straw into another container and ferment it 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 you do not plan to saturate them with gas, fill them to the neck) and close them tightly with caps. Homemade cider can also be stored in jars with lids.

10. For 3 months, the drink should ripen in a cold room (6-12°C). Then you can move on to tasting.

The result is honey-colored cider with a pleasant sweet taste and a strength of 7-12% (depending on the initial sugar content of the apples). It is easy to drink and does not cause a hangover in limited quantities.

Apple cider made from juice without sugar

A traditional recipe used in the UK and France. It will delight lovers of natural drinks, because it is made without sugar.

Manufacturing development

1. Leave the squeezed juice for a day in a dark place at room temperature.

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

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

4. After fermentation is complete (the signs are described in the 7th step of the previous recipe), pour the cider through a straw into another container, being careful not to touch the sediment on the bottom.

5. If you do not plan to saturate with carbon dioxide, close the container tightly, then keep for 3-4 months in a dark room with a temperature of +6-12°C.

6. Filter again, pour into bottles, and seal tightly. If stored in the refrigerator or basement, the shelf life is up to 3 years. Depending on the sugar content of apples, the strength is 6-10%.

How to make carbonated cider

Making cider according to the two above recipes involves obtaining a so-called “still” drink without gas, practically ordinary apple wine. To saturate the cider with gas, you need to create the following:

1. After fermentation is complete, remove the 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 size). The sugar will cause a small re-fermentation, which will eventually 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 at room temperature. Check gas pressure once a day.

Attention! At very high pressure, bottles can burst, so it is very important to vent (release) excess gas in case of accumulation.

6. Transfer the sparkling cider to the refrigerator or basement. Refrigerate for 3-4 days before use.

Regular Apple Juice Cider Recipe

The main advantage of this drink is that it perfectly relieves thirst. And even though it’s not always hot outside, no one bothers you to prepare such a wonderful drink that you can simply enjoy its taste. The recipe is simple and straightforward.

Apple cider recipe

The best cider comes from freshly squeezed apple juice. But if you don’t have this on hand or you simply don’t want to waste energy on squeezing, use a special juice concentrate. It will also fit perfectly.

We will use the extract for the recipe. For a real 30 liter batch. One 5-liter canister is enough..

The whole recipe is divided into 2 steps:

Setting the wort for fermentation.
Bottling for carbonation and maturation.

Let's start in order.

1. Setting the wort for fermentation

dry wine yeast – 5-6 teaspoons;
apple juice extract – 5 l;
sugar or dextrose – 1-2 teaspoons;
untainted water – 25 l.

Manufacturing development:

Prepare apple juice from concentrate. We dilute the extract in a fermentation container 1 to 5: 5 l. concentrate and 25 l. water. Makes 30 liters. juice
We ferment the yeast. Pour 5-6 teaspoons (without a slide) of yeast into a glass of warm juice or water (200-250 ml). Next, add 1-2 teaspoons of sugar or dextrose to the mixture. Mix. We wait 30 minutes until foam forms on the surface of the yeast and pour the mixture into the fermentation container with juice. Mix thoroughly again and close the lid of the container (you can do it without a water seal).
Let the wort ferment. Fermentation will last approximately 7-14 days, after which we will need to carbonate the resulting liquid.

Thanks to carbonation, the cider will be saturated with carbon dioxide and completely form its own taste.

2. Carbonation of wort

Ingredients and equipment:

Manufacturing development

Disinfect all equipment: bottles, siphon, lids. For disinfection, use any alcohol-containing liquid. We recommend Deo-chlor pills. After washing, rinse the containers with clean water and proceed.
Pour 1 tbsp into each PET bottle. spoon of dextrose (not sugar!), then pour in our wort using an overflow siphon. We twist it.
Before final capping, slightly open the caps on the bottles, press on the vessel, releasing air from the bottle. Then we twist it again. We are waiting for the final ripening of the drink.

Ripening time is 3-4 weeks. After this time, the finished cider can be safely poured into glasses and enjoyed its taste with family or close friends.

Apple juice cider - simple recipes at home

Hi all! How do you feel about cider? I really like it, so I try to create it every year. Although insignificant, it will be perfect to while away a winter evening. We will prepare this beautiful drink from apples. Although it is also made from pears, I have not so few of them this year. But the apples are opposite: visible - not visible!

From time to time there is a debate about what is cider? Some say it's beer, others say it's wine. I can immediately say that this is more of a sparkling wine. During the fermentation process it creates gases. But with all this, there is no yeast, hops, malt or any cereals at all. Because it's literally not beer!

Yes, cider contains degrees. There can be from three to 9 of them in a drink. Agree that this is quite good! Sweetness also depends on the type of apple. It is recommended to use several types. Although it doesn’t matter which one you take. In general, I won’t beat around the bush. Let's get started. Otherwise, he still needs time to brew!

How to make cider from apple juice at home

In the autumn we always have so many apples that we have nowhere to put them. Therefore, we will apply them specifically. There is a variety of sweet and sweet and sour. Therefore, let’s take one part of the first and two parts of the second. This will give us the perfect ratio we need for cider. It is better not to use very sour fruits.

Ingredients:

Apples – 10 kg;
Sugar – 1 tbsp. l. per liter of juice;
Water - as needed.

Cider from concentrated (store-bought) apple juice according to the usual recipe

Even someone who has never been involved in creating alcoholic beverages can make cider from store-bought juice. After all, you already have a ready-made drink and you don’t need to grind the apples in a meat grinder and then squeeze the juice out of them. Manufacturing time is reduced, which means the entire process will be nothing but satisfaction.

Ingredients:

Apple juice – 2 liters;
Sugar – 3 tbsp. l.;
Dry yeast – 1 tsp.

Manufacturing:

1. Pour the yeast into a small container and fill it with warm water. They need to start working, rise and create foam.

2. Wash the jar or bottle well and pour boiling water over it. It's better to even dry it. Although it is not necessary to do this.

3. Pour the juice and fermented yeast into a container. Cover the neck with gauze and wait for the fermentation process to begin. Then we replace the tissue (a medical system of cells and intercellular substance, united by a common origin, structure and functions) with a lid with a water seal. If there is none, then a pierced glove will do.

4. Place the container in a dark and warm space for 6 – 8 days. During this period of time, natural fermentation will completely end. You need to strain the cider from the sediment. This is done using a tube. Then we pour the finished product into a storage container and put it in the cellar for several months. During this period of time it will ripen and be ready for consumption.

I bring to your attention a video in which you will see how the creator prepares cider. He makes it from store-bought juice. Here you can follow exactly how this is done. Just watching it made my mouth water. I’m not sure that the cider will be able to stand in the cellar for a long time; it literally won’t last until winter!

Be sure to try to make such a drink. In addition, this year’s harvest is quite good. Therefore, apples should not be wasted. Having made cider like this, you will be convinced that there will always be a treat for unexpected guests that will make them simply ecstatic. And I say goodbye to you, see you soon!