Useful Tips

Homemade Apple Cider Recipes

Pin
Send
Share
Send
Send


Every autumn, there are so many apples that all the mother-in-law of the world begin to cook compotes and spin jars of jam. But this time we won’t let the crop fall!

September 6, 2018

Here we will talk about how to make cider at home - delicious apple juice, only carbonated and alcoholic. How can you find the best use for apples? Unless to make of them birdhouses for pigeons!

Where did the cider come from?

Spain, France and England argue over which of them is the true homeland of the apple drink. They did not even bother to come up with a lot of legends. For example, about Charlemagne, who sat on a bag of rotten apples and thus squeezed the first cider. Or about seafarers who took apple juice instead of water on long trips, which in the middle of the way fermented and brought crews a lot of joy. In fact, cider has been around for several millennia. The first mention of the drink is attributed to Pliny, who in his writings noted that fermented apple juice was not disdained in the 15th – 13th centuries BC. e. residents of the Nile Valley. Gradually, grapes began to displace apples from the southern lands to hell, that is, to the north, and by the 8th – 9th centuries AD e. there were so many fruit trees in Europe that they started making cider there. Even the monks collected part of the tithe with apples, from which they prepared alcohol juice. At this point, the drink acquires a generally accepted production scheme, which has survived to this day. Real cider is still made from special apples, does not add yeast and does not pasteurize. Changes affected only the equipment: electric crushing machines replaced mechanical ones, metal vats (it is easier to maintain the desired temperature in them) changed wooden barrels, and so on. Therefore, the classic cider is considered to be precisely European, and not ancient Egyptian.

How to make cider

We asked blogger Alexander Klimov to teach us how to make cider. He has been making a drink at home for several years and sometimes talks about these experiences on his blog. We chose the simplest and fastest cider scheme. There is one more - correct and almost canonical. We wrote about it separately (look at the end of the article).

Finely chop apples of different varieties (you can turn them into pulp with the help of a food processor). Pre-cut and discard the cores - all that when eaten would be a stub. Fruits should be without rot and dimming, juicy and different varieties. You don’t need to remember the names, just buy green, yellow and red apples from your neighbors in the store or at the summer cottage.

If the apples are very dirty, rinse them with water. But it’s better not to wash them thoroughly: the bacteria that participate in fermentation live on the peel. Take three-liter jars or other dishes with a wide neck and fill in chopped fruits so that they fill the vessel by a third (you can slightly more). If you wish, pour a handful of raisins and 100 g of sugar into the same place. Yes, the move is controversial. But in this way the cider will wander faster and more intensively (which means you can drink the finished drink very soon). If when biting the fruit (try) the juice does not splatter in all directions, then the apples are not juicy enough. Get out of the situation by pouring a liter of bottled natural water into the jar.

Put a rubber glove on the neck of the bottle. Firstly, it will prevent the flow of oxygen (fermentation will not work with it: apples will be oxidized, moldy, rotten). Secondly, the glove will be an indicator of the fermentation stage, but more on that later. And yes, do not cover the jar with a lid, otherwise it, unable to withstand the pressure from the resulting carbon dioxide, will fly out.

Do the previous three operations several more times (one can will give no more than one and a half liters of cider). Put the blanks in a warm dark place and leave for 5-7 days at a temperature of 22-30 ºC. You can use an electric heater for this. To prevent the contents of the jar from overheating, put a thermometer somewhere nearby and control the temperature.

Fermentation can be stopped when the glove is inflated as in our photo (to do this, go one step further). Yes, and do not pay attention to the fact that the liquid is dark and unclear: the color of your cider will differ from the factory one, this is completely normal. And further. If the rubber cap does not begin to fill with gas even after a week, pour the blank and try making cider again.

Using gauze, strain the half-cider into the pan. Cake (chopped apples), wrap in the same gauze, carefully wring out and discard. Congratulations! You did the most dirty work, and therefore you can rightfully be proud of yourself, write about it on Twitter and start inviting guests for a tasting. Won't you try your own culinary masterpiece first?

Pour the liquid into a clean jar and refrigerate for 3-4 days. The drink should not be shaken so that sediment is concentrated at the bottom of the dishes. Find the hose and pump the top of the cider into the bottle, leaving a residue at the bottom of the can. Fill the container to the eyeballs (otherwise, the remaining air will provoke oxidation and the drink will deteriorate) and tighten the cork. Done! You can store such cider in the refrigerator for about a year.

Drinking rules

Cider - a drink without sniffing, color grades, hourly savors and other nuances. But, despite all the masculine arrogance of this drink, there are still rules for drinking it.

Cider is often called a foamy drink. However, the foam, if you fill the glass in the usual way, it does not. “Take the bottle and raise it one meter above the glass,” instructs Vsevolod Datsevich, CEO of the St. Cider Natural Company. Anton, that is, "Apple saved." - Pour cider so that the stream breaks against the walls of the glass and splashes in all directions. The drink will foam, at which time it must be drunk. ” During the flight, the desired moisture languishing in the bottle is filled with oxygen, which allows you to release the accumulated carbon dioxide and maximize the taste.

Since the foam disappears in the blink of an eye, you need to drink apple alcohol quickly, almost in one gulp.

Based on the previous paragraph, we conclude that it’s not worth pouring more than 1/4 - 1/3 of a mug at a time (beer glass is suitable for cider). Moreover, in some regions of Spain and France there is still a tradition to pour one bottle of a drink into six glasses at once. True, for this venture you will have to make friends again, and five at once.

Serve the cider chilled. “The optimum temperature is within plus 12-14 degrees,” the expert says. “This cooling emphasizes the taste and aroma of the drink.”

If you get lost in the forest, you can warm yourself in the bear’s den. But it’s much easier to get a bottle of cider from the refrigerator, find a microwave and prepare a worthy alternative to mulled wine.

Peel a quarter of an orange.

Dice 1/5 medium sized apples.

Cut a small slice from ginger (do not forget to peel it).

Place the mixture in a half-liter glass, seasoning it with black pepper, cloves and cinnamon to taste.

Pour the resulting semi-finished cider and put in the microwave for 5-7 minutes (the liquid should be heated to 80 ºС).

To the envy of the guests, drink a warming drink in small sips.

Truth and myths and cider

Cider is Apple Wine

“Contrary to popular belief, it is incorrect to call cider apple wine, otherwise it would have been called that from the very beginning. They’ll sell, say, plum wine or fruit and berry, ”says Vsevolod Datsevich, already familiar to you, and explains that in order to turn into wine, you need to wander the apple drink longer than allowed. Wine is called everything that contains more than 7 degrees of alcohol. In cider, the level of degrees ranges from one and a half to six.

GOST guarantees that the drink is natural

In some other country - maybe. “According to the Russian standard, manufacturers have the right to write“ natural apple cider ”on labels, even if it was made from concentrated reconstituted juice, and then added sugar and artificially carbonated,” the expert explains. That is why reading the “composition” column on the label is so important.

Cider can be made from any apples

At home, this is permissible. Serious growers produce special technical varieties of apples that are suitable only for the production of cider. There are four types of them: sweet, sour, bitter-sweet and bitter-sour. “They taste like wild fruits to taste: they cannot be eaten because of the harsh, often bitter taste,” says our consultant.

For long-term storage, cider must be pasteurized.

“A properly prepared drink is stored without pasteurization for three years,” says Vsevolod Datsevich. That is, if you see the word "pasteurized" on the bottle, think about whether the contents can really be called cider.

With sugar

This is a simple recipe that will allow even beginners to make an excellent hoppy drink from apple juice. You can prepare a small volume for the first sample, proportionally reducing the amount of ingredients. If the attempt fails, useful apple cider vinegar can be prepared from the wort.

You can take different cider apples. A combination of sour and sweet varieties is considered ideal (1: 2 ratio).

You can cook with your own hands, like soft cider (wine from apples), and carbonated (sparkling wine).

  • fresh apples - 10 kg,
  • granulated sugar - 1.5 kg
  • spring water * - 1 l.

* Water is used only when the fruit is too acidic and it is necessary to reduce the acidity of the wort. Depending on its taste, add up to 100 ml of water per liter of juice. If the acidity is normal, then water is not added so as not to impair the taste and color of the drink.

Cooking process

  1. Apples are selected juicy without rot and mold, preferably of different varieties. They are not washed to preserve the colonies of wild yeast that live on their skin. They are necessary for the fermentation of juice, and water can wash them off. Contaminated fruits can be wiped with a dry cloth.
  2. Cider apples must be kept for 2-3 days in a warm room. Remove leaves and stalks.
  3. Grind apples with peel (cores are not used) or make a homogeneous gruel from them on a coarse grater or meat grinder with a large grate. Small cake does not give juice well.
  4. For fermentation on the pulp (apple pulp), it is necessary to prepare a suitable container. It can be a large enamel pan or a wide-necked bottle. The container should be washed with soda, scalded with boiling water and dried.
  5. The pulp should fill the fermentation dishes 2/3 m no more. You can use cans (3, 5 l.), Pouring into each no more than 2.5 l. gruel. The free space is set aside for the foam cap and carbon dioxide, which is intensively released during fermentation.
  6. If the apples are picked after the rain, or you are not sure that they have enough fungal crops on their peel, throw a handful of unwashed raisins into the bowl.
  7. Cover the container with gauze. They should be 3-4 days in a dark place at a temperature of 18-24 ° C. About a day later a sour smell will appear, the mixture will bubble and hiss. The contents should be mixed every day, sinking a cap of cake and foam in the liquid.
  8. The resulting juice is decanted into a clean fermentation tank (it is convenient to use sulei for this purpose - a bottle with a narrow neck). Squeeze the juice from the cake using multilayer gauze, add its bottle.
  9. For each liter of juice, add 100-150 g of sugar, depending on the initial sweetness of the wine blank. Mix. The mixture should be sweet, but not sugary.
  10. The wort is ready for further fermentation. A reliable water shutter must be put on the fermentation tank. You can do it yourself (ideas can be seen in photos and videos on the Internet). A wide range of such devices offers industry. It is very important during installation to ensure the tightness of the water seal so that air does not enter the bottle. The access of oxygen to the wort can turn the billet into acidic vinegar. The simplest, but very reliable shutter for the wandering wort can be made from a medical glove. It is easy to fix it on the neck of the bottle with adhesive tape. Do not forget to make a hole in one of the fingers (pierce with a needle) to release excess wine gas.
  11. To make homemade apple cider tasty and fragrant, the must must ferment for 30 to 65 days. The fermentation tank should be in a dark place with a temperature regime of 18 to 27 degrees.
  12. During fermentation, sediment will form at the bottom, the liquid will begin to gradually lighten. If the process has not stopped by day 45 (report from the day the valve was installed), the wort must be carefully removed from the sediment (do this with a thin hose) in a clean container, install the valve (if you used a glove, then take a new one).
  13. It is not recommended to overexpose the must on the lees, as this can give the drink bitterness, its taste will resemble vinegar. The end of fermentation will be signaled by the absence of bubbles in the water gate and noticeable clarification of the liquid.
  14. Drain the fermented wine from the sediment. Filter through special paper filters (instead of filters, you can filter the liquid through 3-5 layers of clean gauze). The silent cider is ready. It can be bottled (filled almost to the neck), corked. Such cider can be stored in ordinary banks, which are rolled up with lids.
  15. The wine should ripen for three to four months. Maintain it at a temperature of 6–12 ° C.

The result is a wine (strength 7–11%) of the color of May honey with a mild sweet taste and apple aroma.

How to make a carbonated drink

To make carbonated cider, you need to fill it with carbon dioxide. After fermentation and removal from the precipitate, the wine must be poured into prepared containers. It can be ordinary standard glass containers or plastic bottles. They must be thoroughly washed and dried. At home, it is better to give preference to plastic bottles.

It is a convenient and safe container for sparkling wine.

If it is not possible to purchase new bottles, use a plastic container in which there was clean water. Containers from various carbonated drinks retain an odor that is almost impossible to wash.

  1. Pour sugar in each bottle at the rate of 10 g / l of liquid. Sugar will provoke fermentation in young wine, which will fill the cider with carbon dioxide.
  2. Pour cider into the container at the level of 5–9 centimeters from the neck. Securely clog.
  3. Bottles should be without light for 10-14 days at room temperature. It is necessary to control the gas pressure daily. Excess gas must be vented so that the container does not burst.
  4. If you make wine with your own hands, then it is more convenient and safer to control the pressure, as well as lower the gas if necessary, if the fizzy drink is poured into a plastic container.

Finished sparkling cider is stored in the refrigerator or basement. Before use, this wine is usually kept at low temperatures (5–7 ° C) for 3 days.

The easiest homemade apple cider recipe

If you do not have a lot of apples, but you want to try to make a delicious aromatic drink, then you can use an easier way to prepare it. The easiest apple cider recipe is to put apple juice in a warm place and let it ferment.

Unfortunately, the fermentation of juice in a natural way is possible only with a special kind of apples and strict adherence to technology. Using ordinary apples, the cooking process may take several months, so it is advisable to add sugar and yeast.

  • Despite the fact that yeast is not used in the industrial production of cider, it will be quite acceptable for making a home-made drink.
  • A cheaper and more affordable option for owners of small gardens and personal plots is to preserve natural juice for the winter, and make cider from the remains of the pulp.
  • Pure three-liter jars filled with juice extracts - about a third. Add a little white raisins or yeast to each jar, a glass of sugar and add cold, clean water.

Before preparing cider from apples, prepare a water seal or rubber gloves - this is done so that the containers with the drink are protected from oxygen.

Cover the jars and put in a warm place for 5-6 days - until the fermentation stops.

  • Using gauze, you need to carefully strain and pour the resulting drink into glass jars or bottles.
  • Cider should be poured very slowly so that the sediment that has fallen to the bottom does not rise.
  • Fill containers to the neck and seal tightly with lids.
  • Apple cider prepared using this recipe can be drunk immediately.
  • Keep the drink in the refrigerator only in closed bottles, so it is advisable to use containers no more than one liter.

Each winemaker has his own special recipe for homemade apple cider. Homemade cider can be dry and sweet, with little or no alcohol. You can use fresh apples or homemade apple juice, you can prepare a drink with the addition of yeast, raisins or other fruits. If desired, you can mix different varieties of apples in various proportions and each time get all new tastes and aromas for every taste.

Специальной технологии приготовления этого напитка не существует, поэтому вы можете стать автором уникального эксклюзивного напитка, который сможет конкурировать даже с самыми известными сортами сидра, изготавливаемыми в элитных винодельнях мира.

Из сока без сахара

An old recipe that is popular in Britain and France is different in that cider is made without added sugar. In our conditions, classic cider can be made from aromatic Antonovka or juicy white filling. Fruits should be ripe, greenish and ripe apples are rejected.

This recipe requires only one ingredient - apples. They are not washed so that wild yeast is preserved on the peel, and passed into juice. Without these important microorganisms, apple cider vinegar can be obtained as a result, not a light sparkling wine.

Making sugar-free cider will be successful if natural apple juice has sufficient sugar content. Only very vinegar can be made from very sour apples without added sugar.

It is worth noting that apple cider vinegar is a useful product that is used not only in cooking. Apple vinegar is used in medicine and cosmetology. Such vinegar is often recommended by nutritionists. Vinegar (1 tbsp. L.) And honey (2 tbsp. L.), Diluted in a glass of water - an excellent tool to strengthen the immune system.

  1. It is necessary to squeeze the juice. Apples are processed with a peel, cutting only the core.
  2. If the plans are to obtain a more saturated tart taste, then squeeze the juice from whole fruits. Tannins (tannins) from apple seeds will go into wine, adding a spicy bitterness to the drink.
  3. Freshly squeezed juice is defended during the day without access of light at room temperature. You can defend the juice in a large stainless steel or enameled saucepan.
  4. Carefully remove fluid from sediment. Pour into a fermentation tank, filling it with no more than 70% of the volume.
  5. Put a water lock, check its tightness.

Fermentation of juice will take from three to five weeks. The container with the must must be kept all this time in a dark place at a stable temperature (20–27 ° C). These are very important conditions for proper fermentation.

  • After fermentation (see signs above, recipe No. 1) pour the liquid into another container. Try not to disturb the sediment!
  • If it is not planned to make an effervescent drink (soft cider), tightly cork the container, leave it to ripen. The strength of such a cider depends only on the sugar content of the fruit and can be 6-7 degrees.
  • Effervescent cider is made according to the technology described above (recipe No. 1).

    Crushing raw materials

    In order to avoid the appearance of a bitter aftertaste, the apples obtained as a result of careful selection must be cleaned of the core and seeds, after which the raw materials are sent for grinding. According to some recipes, apple cider at home is prepared without removing the core and seeds. Depending on the available tools available, grinding can be carried out using:

    • household juicers,
    • meat grinders with the smallest sieve,
    • graters.

    The result is a mixture of juice and pulp (pulp), the presence of which fruitfully affects the fermentation process.

    The sea worries once - the first stage of fermentation

    The initial stage of juice and pulp fermentation takes place in a glass or steel dish with a wide neck in a room with a constant temperature. The wort poured into the container is covered with gauze in several layers and left in the room for several days (3-4 days). Under the influence of the fermentation process, the pulp will begin to rise upward, separating from apple juice.

    To avoid acidification of the pulp, the must must be stirred. After a few days, remove the pulp with a colander and strain the juice through cheesecloth. If desired, sugar and water are added to the apple cider.

    The sea worries two - the second stage of fermentation and a water seal

    The juice resulting from the separation of the pulp is poured into a sterilized clean dry jar, on top of which a water lock is put on.

    • This element is necessary to divert the carbon dioxide gas generated during fermentation and to prevent oxygen from entering the tank, which adversely affects the wort.
    • If you are concerned about how to make cider as high as possible, do not use a rubber glove as a water seal.
    • The simplest water seal is made using a hose, one end of which is inserted into a previously made hole in the lid of the can, and the other into a container of water. The first week after the "divorce with pulp" juice will ferment very actively.
    • Over time, the riot of fermentation will end, the future apple cider will begin to behave more restrained, and a thick layer of sediment will appear at the bottom of the vessel.

    When gas bubbles cease to stand out in the jar of water, the fermentation is over. A little patience - and after 30-45 days you will receive fragrant apple cider at home. The drink loves the absence of light and a constant temperature.

    Good night babies or let the cider rest

    Fermented wort must be carefully drained into pre-prepared sterilized bottles or bottles, separated from the precipitate with a PVC tube. The containers should be filled “all the way” and tightly corked, otherwise the remaining oxygen will turn the promising apple cider into unpleasant vinegar. After transfusion, the drink again goes to rest in a dark, cool place, where it infuses and matures at a temperature of + 10-12 ° C. Cider at home settles for 60 to 120 days.

    Cooking Tips

    • Mix varieties. This is a universal solution to make apple cider rich and fragrant.
    • Keep track of the temperature. For each cooking stage, its own temperature regime is important. For the first two stages of fermentation, it is 20-22 ° C, and for aging it is only 10-12 ° C.
    • Take care of the water seal. A rubber glove common in household use prevents cider from breathing adequately and in many cases leads to spoilage of raw materials.
    • Get rid of sediment. Before serving, make sure that there is no residue in the drink bottle. Otherwise, it must again be removed. And remember that cider is served chilled.

    Christmas cider mulled wine

    If you made apple cider, then you can make a pleasant and healthy hot drink from it - mulled wine. Hot apple cider is an important attribute of English Christmas.

    The hot cider recipe is simple, the ingredients available.

    To do this, you will need:

    • cider - 1 l.,
    • honey - 4 tbsp. l.,
    • cinnamon - 2 sticks,
    • cloves - 7-10 pcs.,
    • allspice peas - ½ tsp.,
    • orange -2 pcs. (only zest).
    1. Pour cider into an enameled pan, add all the ingredients.
    2. Put on medium heat, and cook, stirring occasionally (about 15). Do not boil!

    Hot apple cider warms pleasantly and helps to cope with a cold.

    Non-alcoholic cider

    From ripe apples, you can quickly make non-alcoholic cider.

    To do this, you will need:

    • apples - 1.2 kg
    • cinnamon - 2 sticks,
    • cloves - 5–7 pcs.,
    • honey - 2 tablespoons,
    • orange - 1 pc.

    1. Wash apples, squeeze juice (you can use a juicer).
    2. Pour into an enamel pan. Put honey / cloves / cinnamon in the same place. Stir. Bring to a boil, reduce heat and simmer for 10 minutes.
    3. Strain. Put slices of orange in prepared glasses, pour hot cider. In a drink you can put stars anise star, pieces of fresh apples. Non-alcoholic cider can be prepared for children's parties.

    How to properly and beautifully serve such a drink can be seen in the photo on the Internet.

    Pick apples

    In the classic recipe, it is recommended to use any of the 50 varieties of apples that are ideal for cider, including such varieties as:

    Typically, these varieties contain a high concentration of tannins, giving the drink a unique flavor. To make wine from apples at home, take any varieties available in your area, the main thing is that they taste good.

    Never use unripened or overripe apples - the green fruits are too acidic, and very ripe apples have lost their juiciness and contain too much pectin. Late and winter varieties of apples, in which there are a lot of tannins and sugars, are great for cider. Apple wine will turn out to be very aromatic, healthy and tasty in this case.

    Initial training

    • Carefully inspect apples, set aside rotten and damaged fruits.
    • Apples must be very juicy, moderately soft and ripe.
    • Use apples of several varieties (sweet, sour, tart, bitter) for piquancy and versatility of taste.
    • If you take the fruits of one variety, the cider will lose its zest.
    • Before preparing a drink, apples are not recommended to be washed - just wipe them with a dry cloth.

    The fact is that it is on the surface of the peel that the wild yeast necessary for the natural fermentation of cider lives. Hold the apples for three days in a dry and dark place so that they reach, and then remove the leaves and tails. The fruits are ready for further heat treatment!

    Traditional simple recipe

    • Apples - 3 kg
    • Sugar - 1 cup

    Apples are the most popular and beloved fruit of all, which is grown in almost every garden. After harvesting, very often on the earth there are many apples that are not suitable for storage and preparation of homemade blanks and many owners have to simply throw them away. So that fragrant fruits do not disappear in vain, you can make homemade apple cider.

    This method is quite time-consuming, but the result will certainly not disappoint you and you will not be sorry for the time and energy spent.

    Before you make cider from apples, you should very carefully sort out the fruits. The most suitable for this drink are apples of winter varieties. All fruits must be well ripened, with no obvious signs of rot.

    It is not recommended to wash the harvested apples so that the fermentation process is more natural. However, if not very dirty, you can rinse them slightly in running water.

    Prepared fruits must be crushed to make wort. To do this, you can use a conventional hand grater, meat grinder, blender or juicer. Using a juicer, do not throw away the pulp - making cider from apples with it will be much faster.

    Mix juice and pulp, add a little sugar, mix and put in any fermentation container. Wort can be prepared in any enameled pan, milk can or glass jars. Using this recipe for homemade apple cider, you can do without sugar, but then the fermentation process will be much longer, and the strength of the resulting drink will be significantly lower.

    Be sure to think about how and where you will store it before making cider from apples. If you are going to prepare a large amount of drink, then prepare a special room in which you will cook the mash and stand the finished cider.

    • The wort must be put in a warm place for 3-4 days - the temperature should not be lower than room temperature.
    • Wort for apple cider at home should be mixed daily and carefully monitor the moment when fermentation begins.
    • As soon as the first signs of fermentation appear on the surface, the pulp will need to be squeezed through a fine sieve or several layers of gauze.
    • Pour the resulting juice into three to five liter jars, install a water seal on them or wear ordinary rubber gloves.
    • Using gloves, make a small puncture on one of the fingers - so that excess carbon dioxide comes out through it.

    Making apple cider as a weak alcoholic drink is possible without adding sugar, but in this case the wort will ferment for several days longer.

    Cans with cider should be put in a cool dark place where they will stand for 1-2 months. When fermentation has completely stopped, the drink will need to be drained from the precipitate. You can strain the resulting cider with several layers of gauze.

    Pour apple cider prepared by hand in a small container - it is best to use half liter bottles, close and refrigerate.

    Pour the drink under the very neck and close it tightly, otherwise, due to oxygen, the cider may turn into fruit vinegar.

    Apples made from this recipe can be stored for three years. The longer the drink stands, the tastier and more aromatic it will be.

    Useful properties and harm of apple cider

    Any drink has its strengths and weaknesses, but, above all, it is important to consider its effect on the human body.

    As for apple cider, prepared at home according to one of the popular recipes, it simply contains a huge amount of vitamins, useful macro- and microelements. That is, all the components of the fruit are not lost during the preparation of the drink.

    Even in ancient times, cider was used by folk healers to treat spleen (in modern terminology - “depressive states”), as well as diabetes and gastrointestinal diseases.

    True, there was a time when the healing properties of the product were questioned because of the alcohol content in it, but scientists managed to reassure the skeptics by proving the usefulness of using small amounts of apple wine.

    So, it activates the digestive tract, increases appetite, normalizes blood pressure and dilates blood vessels, accelerates the elimination of toxins from the body, and also slows down the aging process, blocking free radicals.

    Important!The degree of usefulness of apple juice cider depends on the variety and condition of the fruit. In addition, cooking conditions also affect: the home option is much more useful than the industrial one.

    Nevertheless, in addition to the positive aspects of drinking such a drink, one should not forget about possible contraindications. The fact is that cider is a completely natural product and in some people it can provoke allergic reactions associated with individual intolerance to the constituent components of apples or other fruits used.

    It is also worth remembering about the strength of apple wine (depending on the recipe, it can range from 1 to 9%), using it in moderate doses. In addition, the drink will not have any other harmful effects on your body.

    Did you know?Some beauty salons offer customers to take an apple cider bath with full body immersion. After undergoing a similar procedure, the skin becomes silky and soft, and it is possible to smooth out shallow wrinkles.

    What is needed

    The classic cider recipe provides the ability to use any of the 50 varieties of apples, in particular, such known as

    All of them are usually characterized by a high concentration of tannins, which give the finished drink a unique taste. Simply put, you can pick any variety of apples that is common in your area, the main thing is that they are delicious.

    Important!Never use overripe or not ripened apples, as such fruits will simply break out during processing or turn out to be too acidic, which cannot but affect the final taste characteristics of the produced wine product.

    Winter and late apple varieties containing a large amount of tannins and sugars are great for preparing a drink. In this case, the cider comes out very fragrant, tasty and healthy. Among the other necessary ingredients are water and sugar, and for 10 kg of apples you need to take up to 1 liter of the first component and 1.5 kg of the second.

    As for the kitchen utensils, the main thing is to prepare a large pot, and everything else can be found in the kitchen.

    Other popular recipes

    In addition to the instant cider recipe, there are other, no less popular options for creating the described drink: e.g. sugar free or gas.

    Sugar-free cider is considered a classic cooking option, often used in England and France. It is characterized by uncomplicated technology and will certainly please the true connoisseurs of all natural, andto get such a useful product, you need:

      • Squeeze the juice and let it settle in the dark at normal room temperature.

      • Then pour pure juice (without sediment) into a clean fermentation tank and place a water seal on it, in the form of a regular medical glove.

    • Then, as usual, the jar is placed for 3-5 weeks in a dark room with a temperature of about + 20 ... + 27 ° C, and after the fermentation process is over, the cider is poured through a tube into another jar, trying not to mix the precipitate with juice.

    Important!If you do not plan to saturate the drink with carbon dioxide, then tightly close the container and place it for 3-4 months in a dark room with an air temperature of +6 to +12 ° C.

    After this period, it is necessary to filter the cider again and, after bottling, tightly cork.

    Now consider creating a carbonated apple cider.. All the main stages of production remain the same as in the previous, “silent” recipes, but at the same time there are some differences.

    So, after removing the drink from the sediment and sterilizing the bottles (glass or plastic), where it will be stored after the spill, sugar should be poured onto the bottom of each of them at a rate of 10 g per 1 liter of volume. It is sugar that provokes weak fermentation with the release of the very carbon dioxide.

    • After that, fill the bottles with cider, not just under the very neck, but leaving about 5-6 cm of free space.
    • Be sure to close all containers with lids or caps.
    • Cider-filled bottles are left in a dark room (at room temperature) for 10-14 days, always checking the gas pressure daily.
    • Слишком высокое давление может привести к взрыву емкостей, поэтому так важно своевременно выпустить из них лишний газ.
    • Перед непосредственным употреблением готовый напиток минимум 3-4 дня нужно выдержать в холодном помещении.

    Как приготовить домашний яблочный сидр

    Apples are the most popular and beloved fruit of all, which is grown in almost every garden. After harvesting, very often on the earth there are many apples that are not suitable for storage and preparation of homemade blanks and many owners have to simply throw them away. So that fragrant fruits do not disappear in vain, you can make homemade apple cider.

    Traditional Fresh Apple Cider Recipe

    This method is quite time-consuming, but the result will certainly not disappoint you and you will not be sorry for the time and energy spent.

    Before you make cider from apples, you should very carefully sort out the fruits. The most suitable for this drink are apples of winter varieties. All fruits must be well ripened, with no obvious signs of rot.

    It is not recommended to wash the harvested apples so that the fermentation process is more natural. However, if not very dirty, you can rinse them slightly in running water.

    Prepared fruits must be crushed to make wort. To do this, you can use a conventional hand grater, meat grinder, blender or juicer. Using a juicer, do not throw away the pulp - making cider from apples with it will be much faster.

    Mix juice and pulp, add a little sugar, mix and put in any fermentation container. Wort can be prepared in any enameled pan, milk can or glass jars. Using this recipe for homemade apple cider, you can do without sugar, but then the fermentation process will be much longer, and the strength of the resulting drink will be significantly lower.

    Be sure to think about how and where you will store it before making cider from apples. If you are going to prepare a large amount of drink, then prepare a special room in which you will cook the mash and stand the finished cider. The wort must be put in a warm place for 3-4 days - the temperature should not be lower than room temperature.

    Wort for apple cider at home should be mixed daily and carefully monitor the moment when fermentation begins. As soon as the first signs of fermentation appear on the surface, the pulp will need to be squeezed through a fine sieve or several layers of gauze. Pour the resulting juice into three to five liter jars, install a water seal on them or wear ordinary rubber gloves. Using gloves, make a small puncture on one of the fingers - so that excess carbon dioxide comes out through it.

    Making apple cider as a weak alcoholic drink is possible without adding sugar, but in this case the wort will ferment for several days longer.

    Cans with cider should be put in a cool dark place where they will stand for 1-2 months. When fermentation has completely stopped, the drink will need to be drained from the precipitate. You can strain the resulting cider with several layers of gauze.

    Pour apple cider prepared by hand in a small container - it is best to use half liter bottles, close and refrigerate. Pour the drink under the very neck and close it tightly, otherwise, due to oxygen, the cider may turn into fruit vinegar.

    Apples made from this recipe can be stored for three years. The longer the drink stands, the tastier and more aromatic it will be.

    The easiest apple cider recipe

    If you do not have a lot of apples, but you want to try to make a delicious aromatic drink, then you can use an easier way to prepare it. The easiest apple cider recipe is to put apple juice in a warm place and let it ferment.

    Unfortunately, the fermentation of juice in a natural way is possible only with a special kind of apples and strict adherence to technology. Using ordinary apples, the cooking process may take several months, so it is advisable to add sugar and yeast.

    Despite the fact that yeast is not used in the industrial production of cider, it will be quite acceptable for making a home-made drink.

    A cheaper and more affordable option for owners of small gardens and personal plots is to preserve natural juice for the winter, and make cider from the remains of the pulp.

    Pure three-liter jars filled with juice extracts - about a third. Add a little white raisins or yeast to each jar, a glass of sugar and add cold, clean water.

    Before preparing cider from apples, prepare a water seal or rubber gloves - this is done so that the containers with the drink are protected from oxygen.

    Cover the jars and put in a warm place for 5-6 days - until the fermentation stops.

    Using gauze, you need to carefully strain and pour the resulting drink into glass jars or bottles. Cider should be poured very slowly so that the sediment that has fallen to the bottom does not rise.

    Fill containers to the neck and seal tightly with lids.

    Apple cider prepared using this recipe can be drunk immediately. Keep the drink in the refrigerator only in closed bottles, so it is advisable to use containers no more than one liter.

    Each winemaker has his own special recipe for homemade apple cider. Homemade cider can be dry and sweet, with little or no alcohol. You can use fresh apples or homemade apple juice, you can prepare a drink with the addition of yeast, raisins or other fruits. If desired, you can mix different varieties of apples in various proportions and each time get all new tastes and aromas for every taste.

    There is no special technology for the preparation of this drink, so you can become the author of a unique exclusive drink that can compete with even the most famous cider varieties made in elite wineries of the world.

    Pin
    Send
    Share
    Send
    Send