Instant cider. Quick homemade apple cider

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Cider is an apple juice drink that originated in France. In terms of taste characteristics, it is similar to champagne, but cider can be made at home. No special devices are needed, and a set of ingredients is available to everyone: apples, sugar and yeast.

Preparing apples

Apples for homemade cider can be taken of any variety: summer, autumn, winter. The main condition is that they must be sweet and sour.

Depending on which blocks you use, the finished cider can range in color from greenish to golden, and taste either dry or completely sweet. If you only have sweet apples, then the juice from them will need to be further diluted with water and reduce the amount of sugar.

It is very important to sort the apples, wash them. It is also necessary to remove all damaged areas and stalks. Cider - weak alcoholic drink, high in vitamins. In addition to preparing apples, you need to follow the instructions in the recipe exactly.

original recipe

Wash the selected apples, clean from the middle, cut into slices and grind with a combine or meat grinder. We shift the resulting mass into a deep bowl, pour sugar on top in a proportion of 15 g per kilogram of fruit.

We leave the result of our work in a warm place for three days, covering it with a thin cloth. The cake that has risen to the top must be filtered and squeezed out the pulp, the remaining juice is poured into a large jar.

Pour another 300 g into a container with juice granulated sugar, cover with a lid and leave to ferment for a period of three weeks. After this period, you will have a drink that will surprise everyone with its taste and aroma.

Special Ingredients

Homemade cider can be made according to a different recipe using yeast. Pour the ground apples with water and leave to ferment for two weeks, then we decant the resulting liquid, heat it up, add yeast and sugar to it.

The proportion of ingredients is as follows: 25 g of yeast and five glasses of granulated sugar per 4.5 liters of apple juice with water. After adding all the ingredients, the mixture must be left in a warm room for fermentation.

Cider at home can be made with the addition of honey. Exquisite aroma of the drink will add a little dried pears. When the finished cider is bottled, a couple of raisins can be put into each of them for a special taste. Cider can be supplemented with a little lemon or orange zest. Homemade cider can be consumed cold or warm. Warm cider is good to complement with cinnamon or cloves.

Video

Apple cider is a delicious drink that you can make yourself. The classic recipe for apple cider at home is quite simple, and for the first time it is recommended to try it. Next time you can experiment with the ingredients, cooking methods and infusion time.

Classic recipe

By classic recipe you will need a minimum of products from which you get a clean, aromatic drink.

We will need:

• 1 kg of apples;
• 50 gr. raisins;
• 300 gr. Sahara.

Let's start making apple cider. Any variety of apples will do, the main thing is that they should be fragrant. We wash all apples well, cut off rotten areas and other damage, remove the core. Then we cut them finely and put them in a three-liter bottle. Having folded half of the product, we layer with part of the sugar, add the second half of the fruit, and fill in the rest of the sugar. Add raisins on top - it will give the desired fermentation process. Top with spring (if possible) or distilled water in a volume of 200 ml.

We close the container tightly and insert a special water seal into which we pour 60-degree moonshine or vodka with a volume of 40-60 ml. We leave for 10 days. When bubbles begin to go into the bottle - fermentation has begun, when they stop rising - the process is over, you can start filtering.

Take a sieve and a container for transfusion. Insert a funnel with a piece of cotton wool - to filter the sediment. Pour the drink, close tightly. We store in a dark place.

On a note. Instead of a water seal, you can put a sterile medical glove on the jar, after piercing one hole with a needle so that the gas comes out. When the glove is inflated, fermentation has begun; when it drops, it is over.

The easiest and fastest way to cook

Such an apple cider recipe will be relevant in the winter season - the drink is drunk hot, like, for example, mulled wine. Quick apple cider Keeps you warm after walking in the cold.

For homemade low alcohol drink:

• apple juice 1l;
• 1 apple and 1 orange;
• brown sugar ¼ cup;
• spices 2 cinnamon sticks, cloves, nutmeg and some allspice peas.

Cooking method:

To begin with, we cut the apple in half, peel it and stick the inflorescences of cloves into it, cut the orange into circles, and rub the nutmeg on a fine grater.

Let the juice heat up. Once the juice is hot, add brown sugar to it and stir until dissolved. Then add the rest of the prepared ingredients. Bring the drink to a boil and cook for ¼ hour. Then we catch pieces of fruit.

The drink is ready to drink. It is served hot.

sugar free juice recipe

An option for quick preparation of delicious homemade cider - from a simple store juice:

• apple juice 2.5 l;
• yeast.

As a rule, store-bought juices contain a lot of sugar, so you do not need to add it extra.

We use a sterilized three-liter jar as a container. Pour apple juice into a container. Incomplete teaspoon of dry yeast pour 50 ml warm water and leave for 15 minutes. When the yeast is ready, pour it into a jar with apple juice and put it under a water seal. We leave to wander room temperature for a week.

The fermented juice is filtered and poured into clean bottles for storage. Store in a cool dark place.

With added honey

Honey cider made from homemade apple juice turns out to be very tasty and ... quite alcoholic. There is quite a lot of time from the start of preparation to the possibility of tasting. Nevertheless, the drink is worth it, we recommend trying it:

• liquid flower honey 1.5 l;
• water 4.5 l;
• sachet wine yeast;
• freshly prepared apple juice 1.5 l.

First, we prepare the honey base - pour the honey into water and begin to slowly boil. It is important to remember the water level, because at the end of cooking honey water it will become much less and will need to be added.

When it starts to boil, foam will stand out, which must be collected. On low heat, continue to cook for 1.5-2 hours, until the foam stops appearing. Add drinking water to the original level and bring to a boil. After we set to cool in a basin of water, it will be faster.

While the honey base is cooking, we prepare the juice: we clean the apples, cut them and pass them through a meat grinder, then squeeze the juice with gauze.

By this time, the honey syrup (full) will cool down, be a little warm. Add sugar and mix thoroughly.

According to the dosage indicated on the sachet, dilute right amount yeast in warm water, leave for 15-20 minutes.

In the meantime, pour the honey full into a sterilized bottle, then add the yeast and put a water seal. Let it ferment at room temperature for about a month.

After a month, carefully drain the drink through the filter, leave for another 2-3 days so that the last precipitate falls out. During this time, the drink will become more transparent.

Prepare bottles for carbonation. A liter bottle will need a teaspoon of sugar. We pour on carbonization - the formation of gases. Carbonation lasts about three weeks.

On a note. If apples are sweet or sour-sweet varieties, you will need to cook 1.5 liters of them. If acidic, 1 liter is enough. The best option is 1.5 liters of different types apples.

homemade apple pear cider recipe

Very fragrant and unusual is a mixed cider made from apples and pears:

• pears 6 pcs.;
• apples 5 pcs.;
• wine yeast;
• sugar (50 gr. per 1 liter of drink).

Fruits can be taken in different varieties. Wash well. We remove damaged areas, darkened spots from the fruits, cut out the cores and cut into small pieces so that it is convenient to pass through a meat grinder or juicer. We turn the prepared puree into juice. By volume, a three-liter bottle is obtained. Depending on the size of the fruit, it may turn out a little more or less.

Ferment the yeast with warm water in a separate glass, let it brew for 15-20 minutes. Then pour them into the puree and add 0.3-0.5 drinking water. It is important to leave a small free space up to the neck of the bottle. We introduce sugar in an amount calculated for the resulting volume of the drink. We put a water seal and leave to ferment for 1.5 weeks. It is recommended to pour a little vodka or moonshine into the water seal so that microbes do not get in.

Pass the fermented cider through a sieve and pour into disinfected bottles to ripen for 1.5-2 months in a cool dark place.

On a note. A hydrometer is used to measure the level of alcohol in a drink. The approximate value for cider is about 23, which is somewhere around 10-11 degrees.

Soft drink for children

Not only adults like apple drink, children will also appreciate it. But at the usual way making cider turns alcoholic. In this recipe, we will talk about non-alcoholic cider for children:

• apple juice 3 l;
• orange 1 pc.;
• we use non-ground spices: star anise (5 pcs.), Cinnamon (2 sticks), pepper (10 pcs.), cardamom (5-6 broken boxes), fennel (2 tsp), cloves (10 pcs.);
• flower honey.

Pour the juice into a saucepan. Cut the orange into small rings, then into quarters and add to the juice. We immediately fall asleep spices.

We put the pot on the fire and cook until it boils. When it boils, let it boil for 10 minutes, remove from heat and let stand for a while (40 minutes). After we catch all the fruits and spices, add honey to taste, stir well until it is completely dissolved and pour into cups.

yeast 300 gr.;

filtered water 20 l.

First of all, we heat 10 liters to 80 degrees. Pour dried fruits into a large container and fill with water. Cover with a lid and let the must brew. We are waiting for its temperature to cool down to 35 degrees.

We heat the rest of the water to 50 degrees and dilute sugar in it. By this time, the wort will reach the desired state and sugar syrup can be combined with apple must. We mix and measure the temperature, which should be 35-37 degrees. If the temperature is right, add yeast. Leave to wander. When the foam ceases to stand out - filter and bottle.

How to make cider carbonated?

The carbonation of the drink depends on the sweetness of the apples. Basically, the gas bubbles are almost imperceptible, which makes the cider look like apple wine.

1. Be sure to filter homemade cider from sediment.
2. Thoroughly wash and dry plastic or glass cider containers.
3. Add a teaspoon of sugar per liter bottle. It is sugar that contributes to the secondary fermentation, but since the bottles will be tightly closed, the drink will remain carbonated.
4. Pour the cider into bottles, without adding 3-5 cm to the neck and close tightly.
5. Leave to ripen for two weeks in an unlit place.

From apples you can make various desserts (jams, marmalade, marshmallow), juice, Apple vinegar, wine and carbonated apple cider. Spain, France and England have long been arguing about which of them first came up with the recipe and managed to make this pleasant sparkling drink.

Real cider in these countries is still made from special varieties of apples without the addition of wine yeast. In England, hot apple cider (in English Hot Mulled Cider) is a traditional Christmas drink.

Today, there are a lot of options for making cider: a classic recipe with and without sugar, a recipe with lemon and other additives. There is also a fragrant non-alcoholic cider with spices. And, of course, you can make apple cider at home. All you have to do is choose the recipe you like.

As a rule, cider is made by fermenting apple juice with natural yeast.

With added sugar

This is a simple recipe that will make a great hoppy apple juice drink even for beginners. It is possible to prepare a small volume for the first sample, proportionally reducing the amount of ingredients. If the attempt is unsuccessful, then healthy apple cider vinegar can be prepared from the wort.

Apples for making cider can be taken different. The combination of sour and sweet varieties is considered ideal (1: 2 ratio).

You can cook with your own hands, both still cider (apple wine) and carbonated (sparkling wine).

You will need:

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

* Water is used only when the fruits are too acidic and it is necessary to reduce the acidity of the must. 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.

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

To make carbonated cider, you fill it with carbon dioxide. After completion of fermentation and removal from the sediment, 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 plastic bottles. This is a convenient and safe container for sparkling wine. If it is not possible to purchase new bottles, use a plastic container that has had clean water. Containers from various carbonated drinks retain a smell that is almost impossible to wash out.

1. Pour sugar into 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 the cider into the container to the level of 5-9 centimeters from the neck. Seal securely.
3. Bottles should be kept out of light for 10-14 days at room temperature. The gas pressure must be monitored daily. Excess gas must be bled off 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 pressure, and also to release gas if necessary, if the fizzy drink is poured into plastic containers.

Ready sparkling cider is stored in a refrigerator or cellar. Before drinking, this wine is usually aged at low temperatures (5–7 °C) for 3 days.

From juice without sugar

The old recipe, which is popular in Britain and France, differs in that cider is made without added sugar. Under our conditions, classic cider can be made from fragrant Antonovka or juicy white pouring. The fruits must be ripe, greenish and overripe apples are discarded.

This recipe requires only one ingredient - apples. They are not washed wild yeast preserved on the peel, and passed into the juice. Without these important microorganisms, you can end up with apple cider vinegar rather than light sparkling wine.

Making sugar-free cider will be successful if natural apple juice has sufficient sugar content. From very sour apples without adding sugar, only vinegar can be prepared.

Note that apple cider vinegar is useful product, which is used not only in cooking. Apple cider vinegar is used in medicine and cosmetology. This vinegar is often recommended by nutritionists. Vinegar (1 tbsp) and honey (2 tbsp) diluted in a glass of water is an excellent tool to strengthen the immune system.

Effervescent cider is made according to the technology described above (recipe No. 1).

Christmas cider mulled wine

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

The recipe for hot cider is simple, the ingredients are available.

For 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. AT enamel pan pour cider, add all ingredients.
2. Put on medium heat, and cook, stirring occasionally (about 15). Do not boil!

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

Non-alcoholic cider

Ripe apples can quickly make non-alcoholic cider.

For this you will need:

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

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

Real apple cider, made according to proven recipes at home from apples from the native land, has a pleasant delicate taste and low levels of alcohol. You will remember apple wine for its refreshing taste and the absence of a hangover, and it will become an important element of a family feast for a long time. Making cider at home is a win-win option for processing a bountiful harvest of apples.

What is cider

It is customary to call a classic cider a drink that spread in Europe in the 13th-11th centuries. Yeast is not used in its manufacture, and fermentation occurs due to lactic acid bacteria located on the skin of apples. Apple cider can be found in most European pubs, where it reigns supreme alongside beer. The right to be called the birthplace of the drink is disputed by England, Spain and France - in these countries a sequence of actions was born, the output of which is the familiar golden drink.

How to make apple cider

During the existence of apple cider, many of its variations have appeared. It is made from apples of all varieties and sizes, using various fermentation techniques. Depending on the impatience of the winemaker, the production time can vary from a couple of weeks to six months. It is delicious to add other fruits and berries to cider: sunberry (a berry from the nightshade family), chokeberry, pear, blackcurrant. A drink in which apples are completely replaced by pears is common in English-speaking countries under the name perry.

Any recipe for apple cider at home contains 3 main steps: preparing dishes and apples, fermenting the must, clarification. For preparation, a water seal is used, which provides one-sided removal of carbon dioxide from a vessel with apple juice. Without this necessary component of the fermentation process device, it is possible for the cap to be blown off by carbon dioxide or the alcohol to turn into vinegar prematurely due to the access of oxygen.

The simplest water seal can be bought or made independently from a photo on the Internet. A common substitute for the device is a rubber glove with a pierced finger. Gas bubbles escaping through a water seal or the vertical position of an inflated glove indicate an intensive fermentation process. The absence of bubbles or a drooping glove are signs of the absence of fermentation processes.

apple cider recipes

From apple juice

• Preparation time: 6 months.
• Quantity: 27-30 l.
• Calorie content of the dish: 47 kcal per 100 ml.
• Purpose: for dinner.
• Cuisine: French.

The presented drink recipe is common in England and France. The method involves the absence of sugar and yeast in the recipe, long exposure and pleasant taste. Apple juice cider will often delight you at the friendly and family table. all year round, because it is stored in the refrigerator for up to 3 years. The strength of the drink is 6-10%, and therefore it is able to maintain the mood in a good company.

Ingredients:

• apples - 75-100 kg

Cooking method:

1. Prepare juice from fresh apples and let it stand for a day, then remove from the sediment and filter through cheesecloth.
2. Pour the juice into jars, close with a water seal and put away for 3-5 weeks in a warm place (20-27 ° C).
3. When fermentation stops, carefully pour the cider into another vessel, being careful not to touch the sediment formed at the bottom.
4. Leave the drink in tight closed bottles for another 4 months, then filter it, bottle it and cork it.

From store juice

• Preparation time: 30 days.
• Quantity: 2 l.
• Kitchen: modern.
• Difficulty of preparation: easy.

Most best drinks are obtained from domestic apples from their own plot. How do you make cider if you're an established city dweller? It turns out delicious if you use modern recipe drink from ready-made store juices. This cider can be made all year round. To get a delicious carbonated drink, be careful about the choice of juice and yeast.

Ingredients:

• clarified apple juice - 2 l;
• dry yeast - 0.5 tsp;
• sugar - 1.5 tsp

Cooking method:

1. Yeast is added to 2 liters of juice in the fermentation tank. They must first be prepared by adding a little water and leaving until the first signs of an active rise.
2. Place a water seal on the neck of the container.
3. The must ferments for 5-8 days at room temperature. When making cider, avoid too hot days, as excessive fermentation leads to a deterioration in taste.
4. Drain the fermented juice from the sediment and pour into bottles.
5. For a fizzy drink, add sugar to the bottles, close tightly and leave for another two weeks at room temperature. Activated yeast will make your delicious drink carbonated.
6. To stop the fermentation process of apple juice, put the bottles in the refrigerator for 4 days, and after that your homemade cider is ready.

from antonovka

• Quantity: 5 l.
• Calorie content of the dish: 52 kcal per 100 ml.
• Purpose: for lunch, dinner.
• Cuisine: French.
• Difficulty of preparation: difficult.

Sweet and sour varieties of apples are best suited for making a drink. Ripe fruits give their marvelous aroma to cider as much as possible. The suggested apple cider recipe uses a small amount summer berries for sourdough, which give an original characteristic smell. The addition of sugar creates a strong fermentation, and the alcohol is stronger.

Ingredients:

• freshly squeezed apple juice - 4 l;
• hot water - 1 l;
• sugar - 4 cups.

For sourdough:

• raspberries - 1 cup;
• water - 100 ml;
• sugar - 2 tsp

Cooking method

1. First you need to make a starter. To do this, mash unwashed raspberries, add about half a glass of warm water and 2 teaspoons of sugar, cover with gauze and leave in a warm place until foam appears.
2. Mix freshly squeezed juice with a warm sugar solution (a glass of sugar and 1 liter of water). Add the starter to the bottle and leave for 2-3 days under a gauze napkin, without closing.
3. The jar must be closed with a water seal to better control the fermentation process, and put in a warm place.
4. After 3 days, you need to add another 3 cups of sugar, and then wait for the end of fermentation - about 20 days.
5. The next step is to drain the sediment and keep the drink for another 2 weeks in a warm place, then pour it into liter bottles and send it to a cold room or refrigerator.
6. After 5 months, the fragrant traditional French drink is ready!

From ranetok

• Preparation time: 2 months.
• Quantity: 1, 3 l.
• Calorie content of the dish: 50 kcal per 100 ml.
• Purpose: for lunch, dinner.
• Cuisine: domestic.
• Difficulty of preparation: medium.

The classic technology of making a drink allows you to process sweet and sour apples. How to make an apple drink from semi-wild ranetki, which often grow in summer cottages? Small apples are great for making a traditional cider with a rich apple flavor. Bones from them, if desired, can be removed or left - they give the drink astringency.

Ingredients:

• rubbed ranetki through a meat grinder - 1 l;
• sugar - 1 tbsp;
• water - 0.5 l.

Cooking method:

1. Grind the prepared ranetki with a meat grinder, add water. Leave the must to ferment for 3-4 days in a warm place.
2. Stir the mixture regularly (every 6 hours) until active fermentation begins.
3. After the pulp floats, separate the apple pomace and add sugar.
4. Drain the future wine into a glass container, leaving enough space for fermentation.
5. After the end of fermentation, drain the liquid from the thick sediment at the bottom into glass bottles, which are corked and sent to a cold place.
6. After 2 months, the wine can be consumed.

dry cider

• Preparation time: 7 months.
• Quantity: 3 l.
• Calorie content of the dish: 50 kcal per 100 ml.
• Purpose: for lunch, dinner.
• Cuisine: French.
• Difficulty of preparation: simple.

How to prepare a dry variety of low-alcohol drink? It is necessary not to add sugar to it and carry out the fermentation process to the end, and then wait 6 months before ripening. As a result, the most patient will receive apple champagne on the table at the end of spring according to the classic recipe, which looks exactly like in the photo, and is delicious at home.

Ingredients:

• sour apples - 10 kg.

Cooking method

1. Peel the collected 10 kilograms of apples and leave in a dark place, spreading out in one layer, for a week.
2. Grind the fruit into a puree. Squeeze out the juice and leave it alone until fermentation begins.
3. When sediment falls to the bottom and gas evolution begins, pour the drink into a bowl, cork with a lid and keep cool for six months.

Video

Cider is a traditional South European drink. In our country, grape rather than fruit wines were much more popular. And appeared in last years on the shelves of products allegedly fermented by original recipes, does not stand up to scrutiny. Yes, we are not up to it, we take a couple of buckets of apples, and ...

Homemade apple cider - general technological principles

Apple cider is a light alcoholic drink that is quite possible to make at home without even using special equipment. It is enough to have on hand a meat grinder or any other kitchen grinder, a large container for preparing the wort and a few glass bottles with a water seal installed on them. Gauze is also useful for filtering.

The technology for making homemade cider from apples consists of the following steps:

1. collection, selection and preparation of fruits suitable for making a drink;

2. obtaining juice from the original product;

3. preparation and fermentation of must;

4. direct fermentation;

5. removal of sediment from the semi-finished drink and its filtration;

6. bottling and infusion finished product.

To make a delicious cider, you should take well-ripened fruits. They should not show signs of rot and wormholes, otherwise the drink will be spoiled. It is advisable not to wash the fruits before use, they are wiped with a linen towel so as not to remove the so-called wild yeast from the fruits, which contribute to faster fermentation.

Almost any apple can be used. Combining different varieties, each time get new taste, aroma and color of the prepared drink. Traditionally, it is customary to take one part sour to two parts sweet fruits.

To obtain juice, prepared unpeeled fruits are crushed and left until the puree separates into pulp and juice, which is decanted.

Sugar is added to the squeezed juice and left for further fermentation. But there are recipes for apple cider at home without the mandatory addition of sugar. The fermentation process in this case is delayed for several days. The prepared wort is put under a water seal for a while. After the gas ceases to be released from it, the finished cider is filtered and sent for aging in a cool place, sealed in a clean container.

Often, homemade apple cider is made with other fruits, such as pears, spices, lemon zest, or honey.

The easiest homemade apple cider recipe

This is how they prepare a hoppy, sweetish drink, the color of honey, with a strength of up to 12%. It is also called “hangover free”, because it is drunk easily and in reasonable doses does not remind of itself the next morning.

Ingredients:

10 kg of fragrant, necessarily ripe apples;

Sugar - 1.5 kg.

Cooking method:

1. Tear off the stalks from the fruit and wipe well with a linen napkin, cut into slices and, together with the peel and seeds, twist in a meat grinder. If you have a food processor or blender, it is better to use them.

2. Wash three-liter glass jars thoroughly with soda in hot water, scald with boiling water and wipe dry with a towel. Fill up the containers applesauce at least 2/3 of the volume. The approximate weight of the apple slurry in the bottle is 2.5 kg.

3. Pour sugar into each jar, counting 100-150 gr. per kilo of fruit puree. Consider the initial sweetness of the product. The prepared wort should taste moderately sweet, but not seem cloying and even more sour.

4. Stir, tie the necks with 4 layers of gauze. Remove for fermentation in a place inaccessible to direct rays, but not too cool for 4 days. Stir the contents of the jars well daily, trying to mix the layer of pulp that has fallen off the top with the apple juice as best as possible.

5. After 4 days, pour the contents of the cans into a clean container, filtering it through a metal sieve, and squeeze the apple pomace here.

6. Install a water seal on the container and remove the cider for further fermentation for 36 days in a room without access to light. The air temperature in it should not exceed 27 degrees and fall below 18 degrees.

7. When the drink stops bubbling, noticeably brightens, and sediment settles on the bottom of the container, the apple cider will be ready.

8. Filter it through 4-5 layers of gauze, pour into clean containers up to the very neck and seal tightly.

9. Let the drink mature for three months in a cold room or refrigerator, and only then take the first sample.

How to make cider from apples without sugar (from juice)

This is a classic Western European recipe. According to rumors, just such a drink was served in taverns from the time of the Musketeers. Prepared without added sugar and considered clean, natural drink. To prepare, you will need a juicer, as the drink is made from juice.

Ingredients:

Ripe sweet apples

Cooking method:

1. Cut off the tails of fruits and do not rinse. If you still had to wash them, wipe them dry, put them in a single layer in a box and leave them to stand for at least three days.

2. Then squeeze the juice out of them on the juicer. Don't peel or cut out the seeds, they are just as necessary. Drain all the juice into a large saucepan and leave for 24 hours at normal room temperature.

3. After that, drain it from the sediment, pour it into a fermentation tank with a narrow neck and install a water seal. Soak the strained juice in a dark place at 20–27 degrees for at least five days until it stops fermenting.

4. Through a tube, in order not to capture the sediment settled at the bottom, pour the semi-finished drink into prepared dry bottles or glass jars and seal them tightly. Place the containers in a cool room and soak for four months. The optimum holding temperature is from 6 to 12 degrees Celsius.

5. Ready-to-drink drink filter again and pour for further storage.

6. The shelf life of cider prepared in this way, when stored in a cellar or refrigerator, can last up to three years.

Homemade apple cider recipe without sugar

This technique is quite labor intensive. The rate of fermentation slows down due to the lack of sugar, but if the technology is followed, the result, as they say, is worth the candle.

Ingredients:

Sweet fragrant apples - 2 kg;

Cooking method:

1. Cut the sorted, not washed, carefully wiped with linen apples into slices, twist in a meat grinder and transfer to a large stainless steel container. You can use a food processor, but you should not use a juicer, as you need juice and all the pulp to make a drink. If there is no other option, and yet the juicer is used, do not throw away the pulp, but mix it with the juice immediately after squeezing.

2. After mixing well, cover the top of the container with gauze in several layers and fix it well. Keep the apple mass warm for at least a week, until a dense cap of risen cake forms on the surface. Then strain everything well on a sieve and squeeze the pulp well to extract the remaining juice. It won't be much, but it's needed.

3. Pour the filtered liquid into a clean three-liter jar, install a water seal on the neck and leave in a warm place without light for up to 2 months.

4. When the fermentation process has completely stopped, filter the apple cider, carefully draining the drink from the sediment, and pack it into clean bottles or jars. Seal tightly and store in a cool enough place.

Homemade apple cider recipe with honey

If you want to treat yourself to an unusual honey cider, then set your sights on making a sparkling, apple-honey drink. This method is even more troublesome, and you have to do a lot of additional steps, but the result is a completely original, incomparable cider with an apple-honey flavor.

Ingredients:

1.5 kg of light viscous honey;

Six liters of spring or just well-purified water;

8 kg of selected sweet apples.

Cooking method:

1. Clean, not washed, apples wiped with a towel, cut into medium-sized slices. Take gauze, fold it in several layers and sew a bag of a suitable size, into which you fold apple slices. Tie the loose edges of the linen container tightly and place it in a large enameled, faience, or wooden container.

2. From above, place a wooden circle with drilled 3 cm holes and place a load - a 10-liter bucket filled with water.

3. Boil and cool the prepared drinking water. Then dilute honey in it well and pour the prepared honey syrup into a saucepan with apples, cover with cheesecloth and put away for fermentation for 35 days in a cool place, avoiding light.

4. After that, carefully pour the liquid into a clean bowl and leave it, and fill the pulp remaining in the bag with the same honey syrup, quantitatively equal to the drained liquid and again leave for 35 days.

5. Drain the cider again, but into another clean container, leave that as well. Pour the same newly prepared syrup into the pan again and keep it for the same time, under the same conditions, drain.

6. Mix the freshly strained cider with the previously drained drink, stir and set aside. Be patient, it must be kept cool for at least nine months.

7. Drain the completely fermented homemade cider from apples from the sediment and leave in the cold for another four weeks, tightly corked in a clean container.

How to make cider from apples and pears with spices

The recipe does not use sugar. In order not to slow down the fermentation of the product, take well-ripened sweet pears and sour varieties of apples.

Ingredients:

Sweet ripe pears - 5 kg;

7 kg of any fragrant apples, ripe;

Coriander grains;

Elder flowers.

Cooking method:

1. Peel the peel from the fruit, cut them into medium-sized slices and pass through a meat grinder using the smallest grate. Transfer the fruit puree to the enameled large volume, pan, cover with gauze and put in heat for 2 days. Be sure to stir the fruit puree well every five hours so that the product ferments evenly. Then place a wooden circle on the fruit mass and place a weight on top.

2. Pour the released juice into a glass or any other container and measure its amount. Mix it with the same volume of boiled water and leave to ferment for a week, installing a water seal on the neck of the container.

3. Tie the spices in a gauze bag, lower it into the cider that has not yet finished fermenting and leave it under a water seal until fermentation stops. Then strain, cork in suitable containers and leave in a cool place for another month.

A quick homemade apple cider recipe

The accelerated method of obtaining homemade cider from apples differs significantly from the established technology, but the drink turns out to be no less tasty and can be consumed within a week.

Ingredients:

10 liters of filtered water;

2 kg sugar;

Ripe selected small apples - 8 kg;

Two large lemons.

Cooking method:

1. Cut the apples in half, cut the core from the fruits and put them in a suitable container.

2. Fill the fruit halves with water, and add the scraped fine grater lemon peel. Tie the pan with 4-5 layers of gauze folded in 4-5 layers and place it closer to the heat for a week. Do not forget to mix the contents at least once a day.

3. Strain the aged drink several times, pour into liter or larger bottles and refrigerate. Immediately after this, the cider can be drunk.

How to make cider from apples for a children's party (non-alcoholic)

Ingredients:

Two spoons of honey;

One large orange;

Cinnamon sticks - 2 pcs.;

Five carnation umbrellas;

1.2 kg ripe, sweet and sour apples.

Cooking method:

1. Squeeze the juice from cleanly washed apples in any way possible and pour it into a saucepan.

2. Add spices and bring to a boil. Then cool slightly, add honey and stir until it is completely dissolved.

3. Put the container back on the fire, without boiling, boil the non-alcoholic cider for another 10 minutes. Then cool and strain cold.

4. Serve well chilled, garnish cups or glasses with orange rings.

Recipe for homemade apple cider (from home drying)

Ingredients:

One kilogram of homemade dried apple fruits;

10 liters of clean drinking water;

A small handful of dark raisins.

Cooking method:

1. Wash apple, light, drying cold water but do not rinse thoroughly. Transfer to a container of sufficient volume and fill with boiled cold water.

2. Tighten the top of the container with gauze and put it in a cool room for six days until the fermentation process begins.

3. Strain the wort that has played, pour it into a glass container, add raisins, install a water seal and leave it in the same room for another month until the wort stops fermenting.

4. Filter the finished drink 3-4 times and only then pour it into a clean container with tight-fitting lids. Store in a refrigerator or basement.

Homemade Apple Cider - Cooking Tricks and Helpful Tips

Making homemade cider according to these recipes involves getting a "quiet" non-carbonated drink. To make cider carbonated, the drink removed from the sediment is poured into clean plastic or glass containers with lids, not adding 6 cm to the neck. Previously, sugar is poured into an empty container, at the rate of 10 g. per liter volume. The filled containers are tightly sealed and placed in a dark place for 12-15 days, be sure to check the gas pressure once a day.