How to make cider: detailed instructions

Do you want to make cider at home? Then take this article as a guide to action. Without superfluous forewords we will pass to the very essence.

So, how to make cider at home?

The first thing to do is to select the "right" apples. Someone advises you to take fruit away, someone - is more sentimental. For the first time, stop at the golden (sour-sweet) middle. Very important in this case is juiciness. Over time, you yourself decide which of the apples to cook homemade cider. Each cook starts with a clear recipe, and then, after learning the basics, begins experiments.

How to make cider fast and as simple as possible?

To start, you need to squeeze the washed apples through a juicer. Then the resulting juice is boiled (sterilized, but not boiled), cool and add to it diluted yeast (a teaspoon is enough for two liters of juice).

The next step is familiar to those who have already faced the production of house wine. On the neck of the jar (or bottle) in which you poured the juice, you need to put on a water seal (sold in stores, does not allow air to enter the container, but at the same time releases the gas formed during fermentation). You can, of course, use the usual rubber glove, but this option should be reserved for an emergency.

After three days, the liquid is filtered (some use gauze, but it is better to use a layer of cotton wool wrapped in gauze or bandage). Next, the young cider is bottled in dark bottles (ideally, but for lack of any suitable) and clogged. To insist on cider should be at least a month, in a cool place, not in the light. The cellar (cellar) is best for this purpose and the refrigerator is completely inoperative (the temperature is below +7 ° C, and should be +7 ... + 10 ° C). After a month and a half you can enjoy a fragrant drink.

And now about how to make cider without yeast. This process will take much longer, but the result is really worth it! This procedure for preparing cider will be considered step by step. So...

1. Ripe and stale apples are thoroughly wiped with a clean cloth (without prior washing).
2. Fruits are crushed (a very common meat grinder will be very appropriate here).
3. The resulting mass is weighed.
4. For each kilogram of crushed apples sugar is added (up to 150 grams, not more).
5. The mixture is transferred to a washed and dried container (up to 2.5 kg per 3-liter can). The neck is tied with a cloth (or gauze).
6. Now we must wait for the very process of fermentation. The contents of the jars are mixed at least once a day.
7. After the appearance of a characteristic smell, the juice along with the slurry is filtered, again poured into the container (clean and dry).
8. On the jar is installed, as in the previous recipe, the water seal.
9. Capacities are removed to the base before the end of the fermentation process (usually for a month and a half).
10. The beverage is then filtered again (through a layer of cotton wool).
11. Ready cider is tightly clogged and again sent to the cellar. After three months it is ready for use.

Now you know how to make cider. This drink can be refined with new flavors, using as a supplement noble varieties of grapes, raspberries, peaches. A very pleasant aroma gives the pear a cider. However, this is not all. What do you say when you learn that cider can be cleaned with milk? For this purpose only natural milk, absolutely fat-free (pasteurized, without cream) will do. It mixes with the cider in half (1: 1). Such a cocktail is maintained at t + 15 ° C for three days. Cider during this time is strongly clarified and acquires a very delicate creamy aftertaste. The only negative: this drink is not stored for a long time.

Pour cider in a special way, lifting the bottle over the glass by about a meter.