Apple cider at home (with and without carbonation)

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.

Ingredients:

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

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, along with their skins and seeds, in 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.

Apple Cider from Apples: 7 Homemade Savory Recipes

If you want a refreshing joy, make apple cider. Look at recipes with photos, find out the individual production details, ingredients for cooking, nutritional value, and the amount of the resulting drink. Light alcohol can also be useful! Read more...

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Apple cider is a wonderful light homemade drink for health and a good mood!

Find great, tried and tested apple cider recipes on 1000.menu. Try options from different types of apples, with different levels of sweetness, with honey, raisins, pears, plums. Find out how to create amazing sparkling apple cider. Enjoy the real splendor of a natural and healthy drink.

Apples can be used to make not only sweets, but also wonderful refreshing drinks, one of which is cider. About 50 types of apples are suitable for producing the drink. The basic rule is sufficient tannin content. It is they that give the ciders a unique taste. Although for this type of drink you can take a mixture of types. The main thing is that the apples are pleasant to taste. The second indispensable rule is that fruits that are very green or very overripe are not suitable. As a standard, I will use winter varieties of apples with an ideal content of sugars and tannins for cider.

5 most commonly used ingredients in apple cider recipes:

Fascinating recipe:
1. Wipe warm, dry apples with a cloth (A collection of different and interacting tissues form organs) .
Cut. 2. Blend the fruits with a blender until smooth.
3. Add sugar to the resulting apple puree.
Stir. 4. Fill a fermentation vessel with a fairly wide neck opening to 2/3 of its volume. Cover with gauze (A collection of different and interacting tissues form organs) .
5. Leave in a warm (25°-27°) place for four days until the apple mass is fermented.
Be sure to stir a couple of times. 6. Filter the wort through gauze fabric folded in several layers (a medical system of cells and intercellular substance, united by a common origin, structure and functions) .
Fill the container for the upcoming fermentation (jars, bottles) with the squeezed juice. 7. Place a water seal on the container or wear a pierced latex glove.
Quit for 45-65 days. 8. When the juice brightens, sediment appears and fermentation ends, strain the cider. Pour into bottles, carefully seal, and leave in a cold (10°-12°) place to “ripen” for a couple of months.

5 of the fastest apple cider recipes:

Helpful tips:
• Do not wash apples before cooking because the skin of the fruit contains tiny organisms that promote proper fermentation.
• To naturally carbonate the drink, after fermentation is complete, you can add a few raisins or a little sugar to the bottles (10 grams per 1 liter).

How to make apple cider at home

You will get a tart and light drink with a strength of no more than eight degrees.

What's useful

• 5 kg apples;
• 800 g sugar.

Homemade cider can be created from all sour apples, even those collected from wild apple trees. But very sweet fruits are not suitable for him.

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

To get more or less cider, change the amount of ingredients proportionally.

How to make apple cider

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

It is not necessary to wash, especially if the collection is from your own garden. It’s quite easy to wipe the fruits with a cloth to clean them of dust and dirt.

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

Do not remove the skin 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 a day.

After four days, squeeze the juice through cheesecloth and pour into dry, unstained jars.

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

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

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

The most common water seal can be simply created from a glove / moonshiners.club

A narrow long tube from a pharmacy dropper is also suitable for creating a regular 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 lower the 2nd end into a container of water.

You can make a water seal without the help of others / reddit.com

Leave the cider in a dark, cool place for two months. Afterwards, strain the drink so that all the sediment remains on the day. To do this, insert a tube or narrow 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 unstained bottles at the rate of 10 g per 1 liter of water. Pour in the cider until it barely reaches the top, and seal with lids. Leave in a dark, warm place for a couple of weeks. Then transfer to a cold place.

belchonock/Depositphotos.com

After about three days, the drink is ready. Keep it cool or serve it right away. It mixes unsurpassed with spices.

Apple cider at home

Tuesday, October 9, 2018

Natural apple cider is a low-alcohol drink, fragrant, slightly carbonated and pleasant to the taste. This is apple champagne for yourself. Typically, at home, cider is prepared by fermenting apple juice without additional yeast. Only the freshest apples, sugar and time are the three necessary ingredients to obtain delicious apple cider.

Any variety of apples is suitable for making homemade cider, but it is best to choose fragrant and juicy fruits. The amount of sweet sand can be varied depending on the natural sweetness of the apples and your preferences. This recipe produces moderately sweet apple cider, but closer to sweet.

If desired, the finished drink can be strained through several layers of gauze so that it becomes transparent, but I am completely satisfied with a slight cloudiness. Homemade apple cider is stored in the refrigerator and served cold. After production, it is recommended to keep it for about 2 more months, but this is difficult - it comes out very tasty.

Ingredients:

Making a dish step by step:

To make homemade apple cider, we need only two ingredients: the freshest apples and sweet sand.

For this recipe, it is better to use apples that are not broken or rotten - we need 3 kilograms. Absolutely - taken from the tree and left indoors for a number of days. There is no need to wash the fruit, because there is wild yeast on the skin - it will help the apple mass to ferment. For very dirty fruits, simply wipe with a dry cloth.

Grind the apples, along with the peel and seeds, on a large grater. You can do it with your hands, but if you can, use a food processor - it’s easier and faster.

As a result, 3 kilograms of grated apples come out, which we transfer to a suitable sized container. Glass, enameled, food-grade plastic are suitable, but not duralumin.

Add apple shavings and 450 grams of sweet sand. In other words, in the first step of making homemade apple cider, 150 grams of sugar are needed for any kilogram of apple raw material.

Mix the apples with sugar directly by hand and compact lightly.

We cover the dishes with apple chips with gauze (3-4 layers) so that the midges do not get to them (and there will be just darkness of them, believe me). Leave the workpiece at room temperature for 3 days.

Every day (preferably twice a day), carefully mix the apple chips. On the second or third day, you will feel the active smell of fermentation, and you will also see a significant amount of foam in the apple mass.

It's time to move on to the second step of making homemade apple cider. Using gauze (fold in 2-3 layers), squeeze the juice out of the apple chips in portions.

Take your time so as not to tear the gauze, but at the same time try to get the maximum amount of juice. The cake that remains should be dry as a standard.

Pour the prepared apple juice into a glass jar. A three-liter jar is completely suitable for such a quantity of goods, because I got about 2 liters of juice. If the apples are very sour, you can dilute the juice with water (no more than 100 ml per 1 liter of juice).

Depending on your preferences and the natural sugar content of apples, additionally add sweet sand to the apple juice (more precisely, mash). For any liter of fermented apple juice, 100 grams of sugar (on average) are usually added. In other words, I poured 200 grams of sugar into 2 liters of juice. Stir until the sweet crystals dissolve.

The 3rd step of making homemade apple cider is fermentation of apple juice. Now you need to create a water seal or use a rubber glove. You can see an example of a water seal in the recipe for strawberry wine, but in this case I just took a new rubber glove (available at the pharmacy). Just don’t forget to prick your finger (gloves, of course) with a needle so that it doesn’t get torn off later.

In addition, it is necessary to wrap the jar with something dark so that sunlight does not pass through. I took an ordinary dark-colored plastic bag. Alternatively, place the jar in a dark room. The fermentation process for homemade apple cider will last about 3 weeks, but it is important to realize that the production time depends on the room temperature.

Almost within a few hours of putting on the glove, it will inflate and wave for you. In this state, apple cider will ferment at 17-25 degrees. When we had no heating, and the apartment was cold and damp, the glove fell off. I brought the jar into the kitchen (it’s always warmer there) and the process began to move more fun.

After about 3 weeks, homemade apple cider will be ready. The glove may still be inflated, but we need a carbonated drink, so we move on to the next step. By the way, in the photo you can see that the contents of the jar became lighter, and a fairly dense sediment fell to the bottom.

To prevent sediment from getting into the finished cider and to get a very clear drink, I advise you to use a dropper (more precisely, a silicone tube) for transfusion. My first memories of communicating with a similar design can be found in the apple cider vinegar recipe.

If you wish, you can additionally strain the apple cider through 4-6 layers of gauze, but getting completely clear cider at home seems almost mystical to me. The fact is that on an industrial scale this tasty and fragrant drink is prepared from clarified apple juice. We pour the finished cider into bottles or leave it in a jar, seal it tightly and store it in the refrigerator for as long as necessary. True, I think that at the first tasting there is not much left.

Now I wanted to share a recipe for some cake or dessert, but I decided to treat you to homemade cider. There is a reason - the 4th Birthday of our website. Thank you so much for being with us, friends - cook for your health and bon appetit!