EntranceCider from 10 kg of apples. Recipes for making apple cider at home
It is popular in many countries, for example, it is revered by the Germans and the French. Sometimes a drink, although in fact it is still the same cider from apples. The recipe also allows you to experiment, for example, add pear
juice or even replace them with apple juice. The preparation of the drink is not too difficult, so it is definitely worth a try.
from apples?
You will need fruit, sugar, a fermentation jar, and a water-tight lid. Apples can be taken of any variety. You can also try to combine different ones, for example, it will turn out very tasty cider from part sour apples and two parts sweet. Before starting cooking, the fruits are not washed, but only wiped with a dry cloth, after which they are left warm for a couple of days. Making cider from apples begins by grinding the fruit right with the skin and pits. For these purposes, a meat grinder or blender is well suited. Thoroughly rinse and dry the fermentation container, fill it with crushed apple mass to two-thirds of the volume. Add one hundred and fifty grams of sugar for every kilogram of fruit and mix thoroughly. Tie the neck of the jar with gauze and put it in a warm place. Stir the wort every day.
As soon as the smell of fermentation appears, you can squeeze the cider from apples. The recipe recommends immediately pouring it into a clean and dry bottle with and putting it away for a month and a half in a dark and cool place. After the specified period, the drink must be filtered through several layers of gauze. Bottle and cork tightly, leave the cider for three months. Only after that it can be considered ready for use. Apple cider, the recipe of which is described above, is sweet and carbonated, with a strength of six to seven degrees. It is easy to drink and does not cause a hangover. You can also add pears to the drink in any ratio with apples, it will turn out no worse.
Making quick apple cider
The recipe for this drink will allow you to enjoy pleasant taste, without waiting
its readiness for months. Take ripe apples and keep them warm and dry until they are soft. Try to prevent the start of decay. Finely chop the prepared fruit without removing the core and skin. Mash the fruit and squeeze the juice out of it using a metal or ordinary sieve. Put the resulting liquid in the refrigerator for three days and wait for the thick sediment to settle. After this period separate the juice from the sediment and pour over glass bottles. For an even tastier apple cider, the recipe calls for a couple of raisins and a clove bud in each bottle. Cork the bottles with airtight corks, put them in a cool place for storage. It will be possible to drink the drink very soon, and it can be stored for up to a year. According to this recipe, it is desirable to use apples, for other fruits there will be their own cooking methods and combinations of spices. The drink will turn out to be low-alcohol, not carbonated, but beautiful in color and very pleasant in taste.
Cider is a drink apple juice born 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 from greenish to golden in color and taste dry to 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 is a low-alcohol drink with a high content of 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 of granulated sugar into a container with juice, 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 you can cook 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
Frame from the film " Good year»
There is a legend that King Charlemagne invented cider when he once sat on a bag of overripe apples. We hasten to disappoint you: now it is no longer customary to make apple alcohol in this way.
In the more than a thousand years that have passed since the momentous discovery, the making of cider, we decided to find the simplest recipe suitable for home conditions.
And even if you don’t have “your own, native” apples that you “didn’t water with any muck”, it doesn’t matter - we’ll take purchased ones.
Ingredients:
10 kg apples
1.5 kg sugar
Equipment:
three-liter jars
medical gloves
juicer
medical tubes for a dropper (sold in a pharmacy)
Step 1: Preparing the Apples
Wipe the apples with a dry cloth. They cannot be washed, because they live on the surface of the fruit. wild yeast needed for fermentation. Remove leaves and stems.
Step 2: Send the Apples to the Juicer
Before this, you do not need to peel the apples - process them along with the peel and seeds.
Step 3: Pour Sugar into Jars
Don't forget to sterilize the container first. Pour four tablespoons of sugar into each jar.
Step 4: pour juice
Fill jars no more than 2/3 of the volume, free space is needed for foam and carbon dioxide. Don't forget to mix.
Step 5: Place the Shutter on the Can
We put on a glove and a small hole on the neck so that it does not explode.
Step 6: Wait a few days
Let our future cider ferment in a dark and warm place for about a week. You will understand that he stopped doing this because the glove will change position from vertical to horizontal.
Step 7: Strain the sediment
To do this, pour the juice from the jar into the pan through cheesecloth. And then into a clean jar.
Step 8: Repeat steps 4, 5 and 6
This time we wait half as much - four days is enough.
Step 9: Strain the sediment again
But now we do it with the help of tubes. We place one end in the middle of the jar, the other - above the pan. To start the process, suck in air from the free end of the tube, as if you were about to drink your cider. Why can't gauze be used again? Because now we need to act more delicately, without disturbing the harmful sediment at the bottom. The process is slow, but necessary.
Step 10: Final push
Close the jar with a lid, send it to stand for another ten days. Then repeat point 9, and the finish line!
Step 11: Bottle the Cider
Close the bottles with caps. That's all.
How to make cider carbonated
According to the recipe above, we got a “quiet” apple wine, but if you want gaziki, you can add them if you make two more simple steps.
At the bottom of each bottle, add sugar (10 grams per 1 liter) and leave 5-6 cm of free space from the neck. Shake it up.
Then transfer the containers for 10-14 days to a dark room at room temperature. Once a day, check the gas pressure so that your bottle does not explode, otherwise it will be a pity for the apples and your efforts.
In summer, as a rule, there is always a large harvest of apples, markets and shops are literally littered with a huge amount of these apples. delicious fruits. Yes, and many summer residents sometimes wonder what to do with so many fruits. But from them you can make an excellent low-alcohol cider with a rich apple flavor and pleasant aroma.
Cider was first invented in France, and in its own way palatability And appearance it slightly resembles sparkling wine, like champagne. Manufacturing apple cider at home does not take much time, it is very simple to make it, the main thing is to have it in stock right amount apples and sugar.
Depending on which recipe and type of fruit you prefer, the drink can turn out to be of different colors, from golden to pale green, and the taste will vary from sweet to dry. The strength of cider is usually no more than eight degrees, and almost everyone will like its flavor notes. Such invigorating drink will not bring harm to health, and you can drink it as much as you like, because it is made only from natural products, which means it benefits the body and even “throws up” vitamins to it.
Apple cider is divided into three classes: sweet, dry and traditional, and has four flavor palettes: sweet, bitter, semi-sweet and bittersweet. It all depends on which recipe you choose, simple or more laborious, because you can make cider not only from apples, but also from juice. Not so long ago, it was considered a drink of commoners, but over time, the taste of cider was appreciated all over the world. To date, many lovers of light drinks have begun to make this drink at home for family holidays.
How to choose and prepare fruit for cider
Absolutely any recipe requires competent selection of apples and their proper preparation. Consider the fact that the fruits were not too sour or, on the contrary, too sweet, since this drink will only harm the drink, and you will not achieve the necessary degrees. It is also not recommended to use unripe, overripe and, of course, spoiled fruits, it is best to make homemade cider from late apple varieties, since such fruits contain more extractive and tannins.
That is, from such fruits the drink turns out to be more tasty with a more pronounced aroma. Therefore, apples must first be carefully considered, and if there is at least a hint of worminess, discard such a fruit immediately. Also, they should not show signs of impact, which means that fruits that have fallen to the ground are not good, they must be removed from the tree for cider.
And another important nuance: you can not use several varieties, even two. The variety should be exclusively one, only in this way you will get a pronounced and clean taste of homemade apple cider.
In addition, the recipe requires in no case to wash the fruits, but simply wipe each of them with a soft cloth. This is necessary in order not to wash away the natural, wild yeast, which is of great benefit - it is thanks to this yeast that the fermentation process will occur. If you wash apples, you will cause significant harm to future cider.
Easy Homemade Cider Recipe
This recipe is for those who want to make a regular classic cider at home and get a tasty, aromatic drink with a touch of honey and a small amount of strength. As ingredients you will need 5 kg of apples and 750 grams of granulated sugar.
Moreover, the juicier the fruits turn out to be, the more cider you will get.
If you have a desire to diversify the taste of the drink, you can add to it a little cinnamon, star anise, raisins or lemon , it won't do any harm. The strength depends on the amount of sugar, this recipe gives us the average to get the traditional seven to eight degrees. And do not forget that drink cans must be washed, sterilized and dried.
Drink cider chilled, pour it into a glass at a considerable distance. This is done in order to release carbon dioxide. The drink is not drunk until the very end, because a small sediment remains at the bottom. It is better to store it in the cellar, in extreme cases - in the pantry, but it is advisable not to delay the shelf life and drink the drink within six months. It tastes like apple champagne.
homemade apple cider recipe
If you do not have the opportunity to make cider from natural fruits, then we bring to your attention a recipe according to which you can easily prepare this fragrant drink at home, using juice instead of fruit.
It's very easy to do, all you need is three liters of natural undiluted juice, two tablespoons of granulated sugar juice and 50 grams wine yeast. They are necessary due to the absence of wild yeast, which is present on the apple peel. And since you are using juice, yeast is needed for fermentation. You can also add lemon zest to taste.
- First you need to prepare the starter. How to do it? Dilute in half a glass of purified water wine yeast with two tablespoons of granulated sugar.
- Stir and leave for one hour until the fermentation process begins.
- Pour three liters of apple juice into a dry jar and add the finished sourdough to it.
- Install a water seal or put on a rubber glove with a pierced finger.
- As soon as the glove falls off, the drink must be carefully drained from the yeast.
- The final step: strain the cider through cheesecloth and tightly seal the container.
The amount of sugar can be varied according to taste. If you add more, there will be no harm from this, just the drink will turn out stronger and sweeter. The benefit of this cider is that it retains all the vitamins and useful material. The drink turns out sparkling and fizzy, it is perfect for festive feast and well satisfies thirst. It should be stored in the refrigerator, but not for long, otherwise the taste will resemble vinegar.
Video recipe for making cider from juice
homemade honey apple cider recipe
If you want to ennoble a regular cider with a honey taste, then you can make an apple-honey sparkling drink. How many ingredients will this require? First of all, it is, of course, apples and honey. Need to take 8 kg of fruits, 1.5 kg of viscous natural honey and 6 liters of water
. Any fruit will do - the main thing is that they are in excellent condition. If you wish, you can also add pears, do it “half and half” with apples, this will benefit you no less. 
- Cut the fruits into quarters and put them in a linen bag.
- Tie the fabric tightly, put in enamel pan, cover with a wooden circle with a net and press down with a load. A bucket of water is suitable as a load.
- Dissolve honey in boiled water and add to the pan, covering the top with gauze.
- Remove the drink in a dark cool place for five weeks for fermentation.
- Then drain the liquid into a clean container, and pour the pulp honey syrup again.
- Repeat this procedure again, pouring the drink into different dishes.
- After the third time, mix all three ciders and leave alone for nine months.
- At the final stage, pour the drink into bottles and cork tightly.
- Leave to ripen in a cold place for another month.
This method may be a little laborious and you will have to do a lot of movements, but the result will be very impressive. You will become the owner of an amazingly tasty and healthy, without harm to health, drink with an apple-honey flavor.
Homemade dried fruit apple cider
In order to make an excellent apple drink, it is not necessary to use fresh fruits or natural juice. They can be replaced with dried fruits. The only condition is that dried fruits must be without core, seeds and skin. The method of making cider is extremely simple and easy.
Put dried fruits in a clean bowl (preferably a glass, large bottle or jar), pour purified water. For one kilogram of dried fruits, ten liters of water are needed. It is not necessary to close the lid, just cover with gauze and put in a cool place for five days until the fermentation process begins.
And only after the drink has fermented, the container must be corked, left to ferment for a period of one month. It is recommended to throw a handful of raisins into the bowl before this, the taste of the drink will only improve from this. After the required period of time, the cider is bottled and removed for storage in the basement.
Natural apple cider is a low-alcohol drink, fragrant, slightly carbonated and pleasant to the taste. It's like apple champagne. As a rule, at home, cider is prepared by fermenting apple juice without additional addition of yeast. Only fresh apples, sugar and time - that's three required ingredient for a delicious apple cider.
Apples for making homemade cider are suitable for any variety, but it is best to choose fragrant and juicy fruits. The amount of granulated sugar can be varied depending on the natural sweetness of the apples, as well as your preference. This recipe produces moderately sweet apple cider, but closer to sweet.
If desired, the finished drink can be filtered through several layers of gauze so that it becomes transparent, but I am quite satisfied with a slight haze. Homemade apple cider is stored in the refrigerator, served cool too. In general, after cooking, it is advised to keep it for about 2 more months, but this is difficult - it turns out very tasty.
Ingredients:
Cooking step by step with photos:
Apples according to this recipe are best used not broken or rotten - we need 3 kilograms. Ideal - taken from a tree and lain indoors for several days. It is not necessary to wash the fruit, since wild yeast is on the skin - they will help ferment the apple mass. Heavily soiled fruits simply wipe with a dry cloth.
Grind the apples together with the skin and seed pods on a coarse grater. You can use your hands, but if possible, use a food processor - it's easier and faster.
As a result, 3 kilograms of grated apples are obtained, which we shift into dishes of a suitable volume. Suitable glass, enameled, food-grade plastic, but not aluminum.
We fall asleep apple chips with 450 grams of granulated sugar. In other words, at the first stage of making homemade apple cider, 150 grams of sugar is needed for every kilogram of raw apple cider.
We tighten the dishes with apple chips with gauze (3-4 layers) so that the midges do not get (and there will be just darkness, believe me). Leave the workpiece at room temperature for 3 days.
Every day (preferably twice a day), mix the apple chips thoroughly. On the second or third day, you will feel the active smell of fermentation, and you will also see a decent amount of foam in the apple mass.
It's time to move on to the second step of making homemade apple cider. With the help of gauze (fold in 2-3 layers), we squeeze the juice from 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 pulp that remains should ideally be dry.
Pour the prepared apple juice into glass jar. Good enough for so many products. three-liter jar, since I got about 2 liters of juice. If the apples are very acidic, you can dilute the juice with water (no more than 100 milliliters per 1 liter of juice).
Depending on your preferences and the natural sugar content of apples, we additionally add granulated sugar in apple juice (more precisely, mash). For every liter of fermented apple juice, as a rule, 100 grams of sugar are added (on average). That is, for 2 liters of juice, I poured 200 grams of sugar. Stir to dissolve sweet crystals.
The third step in making homemade apple cider is the fermentation of apple juice. Now you need to make a water seal or use a rubber glove. You can see an example of a water seal in the strawberry wine recipe, but in this case I just took a new rubber glove (sold in a pharmacy). Just do not forget to pierce your finger (gloves, of course) with a needle so that it does not come off later.
Additionally, you need to wrap the jar with something dark so that sunlight does not pass through. I took a regular black plastic bag. Alternatively, place the jar in a dark room. The fermentation process of homemade apple cider will last about 3 weeks, but it is important to understand that the cooking time depends on the room temperature.
In just a few hours, when you put on a glove, it will puff up and wave at you. In this state, apple cider will ferment in conditions of 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 went more fun.