Quick homemade apple cider. A selection of proven recipes for homemade apple cider

Cider is a traditionally Southern European drink. In our country, grape rather than fruit wines were much more popular. And the products that have appeared on the shelves in recent years, supposedly fermented according to original recipes, do not stand up to criticism. Yes, we have no time for that, we take a couple of buckets of apples, and...

Homemade apple cider - general technological principles

Apple cider is a light alcoholic drink that can be prepared at home, even without using special equipment. It is enough to have a meat grinder or any other kitchen chopper on hand, a large container for preparing wort and several glass bottles with a water seal installed on them. Gauze is also useful for filtration.

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

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

2. obtaining juice from the original product;

3. preparation and fermentation of wort;

4. direct fermentation;

5. removing sediment from the semi-finished drink and filtering it;

6. bottling and infusion of the finished product.

To make delicious cider, you should take well-ripened fruits. They should not show signs of rot or 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 promotes faster fermentation.

You can use almost any apple. By combining different varieties, each time you get a 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 fruits are crushed unpeeled and left until the puree separates into pulp and juice, which is then decanted.

Sugar is added to the squeezed juice and left for further fermentation. But there are recipes for apple cider at home without necessarily adding sugar. The fermentation process in this case is delayed for several days. The prepared wort is placed under a water seal for a while. After gas ceases to be released from it, the finished cider is filtered and sent to age 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 simplest recipe for apple cider at home

This is how they prepare an intoxicating, sweetish drink, the color of honey, with a strength of up to 12%. It is also called “hangover-free” because it is easy to drink and in reasonable doses does not remind you of yourself the next morning.

Ingredients:

10 kg of aromatic, always ripe apples;

Sugar – 1.5 kg.

Cooking method:

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

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

3. Pour sugar into each jar, calculating 100–150 grams. per kilo of fruit puree. Take into account the initial sweetness of the product. The prepared wort should taste moderately sweet, but not seem cloying, much less sour.

4. Stir, tie the necks with 4 layers of gauze. Place for fermentation in a place inaccessible to direct sunlight, but not too cool, for 4 days. Mix the contents of the jars well every day, trying to mix the layer of pulp that has accumulated on top with the apple juice as best as possible.

5. After 4 days, pour the contents of the jars into a clean container, straining it through a metal sieve, and squeeze the apple pulp into it.

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 producing bubbles, becomes noticeably lighter, and sediment has settled to the bottom of the container, the apple cider is ready.

8. Filter it through 4–5 layers of gauze, pour it into clean containers up to the 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 apple cider without sugar (from juice)

This is a classic Western European recipe. According to rumors, this is the drink that was served in taverns during the times of the musketeers. It is prepared without added sugar and is considered a pure, natural drink. To prepare, you will need a juicer, since 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 have to wash them, wipe them dry, put them in one layer in a box and leave them to stand for at least three days.

2. Then squeeze the juice out of them using a juicer. Do not peel or cut out the seeds, they are also necessary. Pour all the juice into a large saucepan and leave for 24 hours at normal room temperature.

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

4. Using a straw, so as not to capture the sediment that has settled at the bottom, pour the semi-finished drink into prepared dry bottles or glass jars and seal them hermetically. Place the containers in a cool room and leave for four months. The optimal holding temperature is from 6 to 12 degrees Celsius.

5. Filter the ready-to-drink drink again and bottle it for further storage.

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

Homemade apple cider recipe, no sugar

This technique is quite labor-intensive. The fermentation rate 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 aromatic apples – 2 kg;

Cooking method:

1. Cut the sorted, unwashed, thoroughly wiped apples into slices, grind in a meat grinder and place in a large stainless steel container. You can use a food processor, but you should not use a juicer, as you need the juice and all the pulp to prepare the drink. If there is no other option, and the juicer is still in use, do not throw away the pulp, but mix it with the juice immediately after squeezing.

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

3. Pour the strained 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 package it in clean bottles or jars. Seal tightly and store in a fairly cool place.

Recipe for homemade apple cider with honey

If you want to treat yourself to an unusual honey cider, then set out to make a sparkling, apple-honey drink. This method is even more troublesome, and you will have to perform many additional steps, but the result will be a completely original, incomparable cider with an apple-honey aroma.

Ingredients:

1.5 kg of light viscous honey;

Six liters of spring or simply well-purified water;

8 kg of selected sweet apples.

Cooking method:

1. Cut clean, unwashed, towel-wiped apples into small slices. Take gauze, fold it in several layers and sew a bag of a suitable size into which you place the apple slices. Tie the free edges of the linen container tightly and place it in a large enamel, earthenware, or wooden container.

2. Place a wooden circle with 3-centimeter holes drilled on top and place a weight - a 10-liter bucket filled with water.

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

4. After this, carefully drain the liquid into a clean bowl and leave, 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, leaving that too. Pour the same newly prepared syrup into the pan again and keep it for the same time, under the same conditions, strain.

6. Mix the freshly strained cider with the previously drained drink, stir and let sit. Be patient, it needs to be kept cool for at least nine months.

7. Drain the finally fermented homemade apple cider from the sediment and leave it in the cold for another four weeks, tightly sealed 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 aromatic apples, ripe;

Coriander seeds;

Elderberry flowers.

Cooking method:

1. Peel the fruits, cut them into small slices and pass through a meat grinder using the finest rack. Transfer the fruit puree into a large enamel saucepan, cover with gauze and refrigerate for 2 days. Be sure to stir the fruit puree well every five hours to ensure the product ferments evenly. Then place a wooden circle on top of 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 under the water seal until fermentation stops. Then strain, seal in suitable containers and leave in a cool place for another month.

A quick recipe for apple cider at home

The accelerated method for producing homemade cider from apples differs significantly from the established technology, but the drink is no less tasty and can be consumed within a week.

Ingredients:

10 liters of filtered water;

2 kg sugar;

Selected ripe small apples – 8 kg;

Two large lemons.

Cooking method:

1. Halve the apples, cut out the core from the fruit and place them in a suitable container.

2. Fill the fruit halves with water and add the lemon zest, finely grated. Tie the pan with gauze folded in 4-5 layers and place it close to heat for a week. Don't forget to stir the contents at least once a day.

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

How to make apple cider 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 of ripe, sweet and sour apples.

Cooking method:

1. Squeeze the juice out of thoroughly washed apples using any available method 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. Place the container on the fire again, without bringing it to a boil, and 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.

Homemade apple cider recipe (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 the apple peel, light, dry with cold water, but do not rinse thoroughly. Place in a container of sufficient volume and fill with boiled cold water.

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

3. Strain the wort, pour it into a glass container, add raisins, install a water seal and leave 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 clean containers with tight-fitting lids. Store in the refrigerator or basement.

Homemade apple cider - cooking tricks and useful tips

Preparing homemade cider according to these recipes involves obtaining a “still” non-carbonated drink. To make cider carbonated, the drink removed from the sediment is poured into clean plastic or glass containers with lids, not filling 6 cm to the neck. First, sugar is poured into an empty container at the rate of 10 grams. per liter of volume. The filled containers are tightly sealed and placed in a dark place for 12–15 days, making sure to check the gas pressure once a day.

In most cases, cider is made by fermenting apple juice with wild yeast. But any other juice will do, for example pear juice; the technology does not change. I will tell you how to make cider at home using two proven recipes: from apples and pure juice. Separately, we will consider a natural method of saturating a drink with carbon dioxide.

Cider is regular (“still”) or carbonated apple wine with just a different name, which came to us from France, where it is called “Cidre.” The method for preparing the two drinks is identical.

If the apples are very sour: they literally tighten your cheekbones and sting your tongue, it is advisable to reduce the acidity by diluting the juice with water (up to 100 ml per 1 liter). It should be remembered that adding sugar also reduces the acid content. If the acidity is normal, water is not needed; it worsens the taste of the drink, making it “watery.”

Homemade apple cider

Apples of different varieties can be combined. The ideal ratio is one in which one part of sour apples is mixed with two parts of sweet ones. Pear cider is made using the same technology. If possible, I advise you to prepare an assortment - mix pears and apples in equal proportions.

Ingredients:

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

1. Wipe the collected apples with a dry cloth (do not wash them) and place them in a warm room for 2-3 days. Wild yeast lives on the surface of the fruit, which is needed for fermentation; it is important not to wash it off.

2. Remove leaves and tails. Grind the apples, peel and seeds, with a blender or meat grinder until smooth.

3. Rinse the fermentation container with hot water and wipe dry. Fill with crushed apples to a maximum of 2/3 of the volume. For example, if three-liter jars are used, then up to 2.5 kg of apple juice can be placed in each jar. Free space is needed for foam and carbon dioxide.

4. For every kilogram of apples, add 100-150 grams of sugar, depending on the initial sweetness. The wort should be sweet, but not cloying. Mix.

5. Tie the neck of the container with gauze and place it in a dark place at room temperature for 3-4 days. Stir the contents of the jars every day, knocking down the dense top layer and drowning it in the juice. After 8-16 hours, a characteristic smell of fermentation, foam and hissing appears.

6. Squeeze the juice out of the apple juice, which is then poured into a clean, dry container for fermentation. Next, install a water seal on the jar (barrel) or attach a medical glove with a hole in one of the fingers (pierce it with a needle).

Cider under a homemade water seal
Glove instead of water seal

7. Homemade apple cider should ferment in a dark place at a temperature of 18-27°C for approximately 30-65 days. Then sediment will appear at the bottom, the water seal will not release bubbles (the glove will fall off) and the drink will noticeably lighten, which means that fermentation is over.

If fermentation does not stop after 50 days from the moment the water seal is installed, to avoid bitterness, you need to drain the cider through a straw into another container and leave it to ferment under the same conditions.

8. Drain the fermented cider from the sediment, then pass through 3-4 layers of gauze.

9. Pour the filtered drink into bottles (if you do not plan to saturate with gas, fill to the neck) and close tightly with stoppers. Homemade cider can also be stored in jars with lids.

10. The drink should mature for three months in a cool room (6-12°C). Then you can move on to tasting.

Ready cider after 60 days of aging

The result is a honey-colored cider with a pleasant sweet taste and a strength of 7-12% (depending on the initial sugar content of the apples). It is easy to drink and does not cause a hangover in moderation.

Apple cider made from juice without sugar

A classic recipe used in England and France. It will please lovers of natural drinks, as it is made without sugar.

Cooking technology:

1. Leave the squeezed juice for a day in a dark place at room temperature.

2. Remove the juice from the sediment, pour into a fermentation container and install a water seal (medical glove).

3. Place the container for 3-5 weeks in a dark place with a temperature of 20-27°C.

4. After fermentation is complete (the signs are described in step 7 of the previous recipe), pour the cider through a straw into another container, being careful not to touch the sediment at the bottom.

5. If you do not plan to saturate with carbon dioxide, close the container tightly, then keep for 3-4 months in a dark room with a temperature of +6-12°C.

6. Filter again, pour into bottles, and seal tightly. If stored in the refrigerator or basement, the shelf life is up to 3 years. Depending on the sugar content of apples, the strength is 6-10%.

Aged cider without sugar

How to make cider carbonated

Preparing cider according to the two above recipes involves obtaining a so-called “still” drink without gas, in fact, ordinary apple wine. To saturate the cider with gas, you need to do the following:

1. After fermentation is complete, remove the homemade cider from the sediment.

2. Prepare bottles (plastic or glass): wash and wipe dry.

3. Add sugar to the bottom of each bottle (10 grams per 1 liter of volume). The sugar will cause a slight re-fermentation, which will release carbon dioxide.

4. Fill the bottles with cider, leaving 5-6 cm of free space from the neck. Seal tightly with stoppers or lids.

5. Transfer the containers to a dark room at room temperature for 10-14 days. Check the gas pressure once a day.

Attention! If the pressure is too high, the bottles can burst, so it is very important to vent (release) excess gas in a timely manner if it accumulates.

6. Transfer the sparkling cider to the refrigerator or basement. Refrigerate for 3-4 days before use.

Many people unfairly ignore cider, completely unreasonably considering it a drink for the “lower strata” of society. Perhaps the drink gained notoriety because of the spread across Russia a couple of decades ago of cheap cans of a low-alcohol drink with an apple taste, a pronounced smell of alcohol and, neither to the village nor to the city, the inscription “Cider” on the packaging. Let me make a reservation right away - this, forgive the frankness, swill has absolutely nothing in common with cider.

The birthplace of the original drink is France, and the cider itself is sparkling wine, predominantly made from apples. But, as is commonly believed, the French know a lot about good alcohol, right?

So let’s not believe stupid stereotypes, and to dispel this offensive misconception, there is no more effective way than making apple cider yourself, following the recipes and production technologies. In this article we will look at how this drink is prepared, how to make it yourself, and also provide various preparation options.

In order to make real dry homemade apple cider, you should use only apples. Their needs to be processed into pulp, in which, due to the sugar content, the process of live fermentation occurs. Making cider without adding sugar will allow us to kill several birds with one stone:

• Get a more natural taste, not “clogged” with sugar. It's no secret that dry wines allow a fuller range of flavors to be revealed. And cider, like sparkling wine, can be dry, and in this case it is called exactly the same - brut (see:).
• Reduce the calorie content of the product (which women will especially appreciate).
• Get a product that is light in alcohol content. Real cider, obtained through natural fermentation without added sugar, can be unusually light - even 2.5-3 degrees. Weak dry cider is easy to drink, perfectly quenches thirst and does not (if consumed wisely) put you in an overly “heated” state.

How to make cider with sugar?

Many compatriots prefer sweeter cider, so sugar is often used to produce this drink. Let's look at how to make cider at home with added sugar.

To make sweet homemade cider you will need 10 kilograms of apples and 1.5 kilograms of sugar. In some cases, you will have to resort to adding a small amount of water (up to 1 liter). The simplest recipe looks like this:

1. Picking apples. Ideally, apples for cooking should be picked after they have fallen. On their peel live very useful inhabitants - wild yeast, which makes the fermentation process possible. That is why the collected apples should not be washed under any circumstances; the maximum that can be done is to wipe the fruits with a dry rag.
2. Now we need to get applesauce. This can be done using a meat grinder, food processor, or even a regular blender, after removing the leaves and stalks.
3. Next you should pour applesauce into thoroughly washed (and equally well dried) containers in which fermentation will take place. At the same time, a third of the volume should be left free - this space is necessary for foam and carbon dioxide.
4. Add sugar. For every kilogram of puree you will need 100-150 grams, the exact amount is determined by taste - the puree should not become cloying.
5. Wrap the neck with gauze, put the container in a dark place. For three to four days, our future cider should be kept in a dark place at room temperature. Every day you need to stir the wort and be sure to submerge the foam in the apple juice.
6. Squeeze out the juice and pour it into a perfectly clean, dry container, in which the fermentation process will take place for 1-2 months. If you have one, install it on the container; if not, a medical glove with a pierced finger will do.
7. Drain off the remainder filter the resulting liquid through several layers of gauze. Then we bottle it and send it to a cool room for three months.
8. Enjoy resulting in a wonderful real cider!

Remember that the recipe for homemade cider can be modified by you personally, feel free to experiment!

Cider from juice

Apple juice cider is another way to make this wonderful drink without adding sugar. To make cider from juice at home, you need to squeeze out the juice (separating it from the “puree”), let it sit for 24 hours, then drain the remainder and pour it into containers equipped with water seals (or with the same glove).

To speed up fermentation, you can place the wort in a warmer room - up to 27 degrees. In this case, the process will take about a month. In principle, the drink can be consumed in a month, but it is better, as in the previous recipe, to keep it for 3-4 months in a dark room.

It is important not to disturb the sediment when pouring the drink from the fermentation tank into the bottles in which the cider will be aged; for this you can bottle it through a straw.

After aging, it should be filtered and poured into containers in which it will be stored. In the refrigerator, such a drink will not spoil even in three years. Cider made according to this recipe will be quite strong - from 6 to 10 degrees depending on the sugar content of the apples and the fermentation time.

Carbonation

Let's discuss how to make apple cider at home carbonated. To do this, put a little sugar at the bottom of each bottle before filling - about 10 grams per liter of drink. The presence of sugar will cause fermentation to begin and the drink will become carbonated due to the released carbon dioxide.

When carbonating, bottles of the drink are placed in a dark, cool room for two weeks, and it is important to periodically assess the pressure. The easiest way in this case is to use a plastic container - just periodically try to push the bottle with your fingers.

If you decide to make homemade apple cider, we recommend not limiting yourself to one recipe. You can experiment - when making part of the batch, use the simplest recipe, and for another part, for example, try not adding sugar.

Many people like to use various spices and additives, for example, cinnamon, which gives the cider an extraordinary aroma. Your homemade apple cider recipe will continue to evolve as long as you aren't afraid to experiment.

I am sure that after some time this noble light drink will become a regular part of your diet!

It is most often prepared by fermenting fruit juice. Traditionally, apples are used to make the drink. I bring to your attention simple and proven recipes.

Homemade cider is an alcoholic carbonated drink with a strength of 6-8 degrees. Its color can be golden, honey or greenish. Essentially, we will get sparkling apple wine, which, depending on the sugar content, will be dry or sweet.

Classic recipe

• fresh apples – 5 kg;
• sugar – 750 grams.

Also stock up on fermentation containers, a water seal and glass bottles. You can make a water seal yourself or buy it in a store. Alternatively, you can use a rubber glove. Three-liter glass jars are suitable as fermentation containers for cider. They must first be washed with hot water.

In the classic recipe, cider is prepared at home without yeast. However, sometimes a situation arises when our wort does not ferment. In this case, we should artificially activate the fermentation process. Yeast for cider can be bought at the supermarket. I recommend using wine or beer.

The main thing is, of course, apples. You can use any variety to make cider. Grieve Rouge (Grieve Red), Melba, Ranetki, Striped or Gray Anise, Antonovka are suitable. The basic meaning is very simple. If you take sweet apples, you need less sugar; if you use sour varieties, you need more. Fans of alcoholic beverages are often interested in how to make cider from several varieties of apples. In this case, the main thing is to choose the right combination. A tasty drink is obtained by mixing two parts of sweet apples and one of sour apples.

Correct sequence of actions during cooking.

1. Wipe the selected apples with a dry and clean cloth. They cannot be washed. Otherwise, you will remove wild yeast from their skins, which we will need for fermentation. Leave the fruits for 2-3 days in a warm room.

2. After this time, remove all the tails and leaves. Cut the apples into quarters and grind until pureed in any way convenient for you. You can use any kitchen equipment and appliances. For example, a blender, food processor or meat grinder.

3. Fill the prepared jars with applesauce. You should not apply more than 2/3 of their volume. We will need free space during fermentation.

Pour granulated sugar into containers. The correct proportion: 130-150 grams of sugar per kilogram of applesauce. Mix everything thoroughly. The neck of the jars must be bandaged with gauze.

4. Place our containers in the pantry for 3-4 days. The room should be dark. On day 2-3, the apple pulp will float to the surface, all the juice will remain at the bottom. As soon as a lot of foam appears and a characteristic hissing is heard, we move on to the next stage.

5. We need to filter the juice. To do this, just strain it through gauze folded in 3-4 layers. Additionally, you need to squeeze out the cake, after which you can throw it away. Pour the juice into clean jars. We install a water seal on them or wear a glove with a small hole.

6. For cider to ferment, it should be left in the same pantry room. The main thing is to ensure that the temperature is between 18-26 degrees. The average fermentation time is from 40 to 70 days. As a result, the drink will lighten a little and gas will no longer be released.

7. The next stage is filtering. It is best to use a thin tube and hose. And additionally filter the sediment through cheesecloth.

8. We pour the fermented apple juice into glass bottles. We seal them tightly with corks. No air should leak inside. I recommend not using plastic containers.

9. In tightly closed bottles, the cider will become saturated with gas. This process is called champagne or carbonation. The drink needs to stand for 3 months at a temperature of 8-12 degrees.

After this period, the cider is ready. The homemade drink may be a little cloudy. There is no need to further lighten it. Enjoy your tasting!

Sugar free recipe

The technology for making this cider is simple. The result will bring true pleasure to connoisseurs of natural alcoholic beverages. Before making apple cider, you need to properly prepare the raw materials. Wipe ripe apples with a dry, clean cloth and do not wash them.

I do not recommend using store-bought juice to make cider. If for some reason you do not want to use natural apples, you can take apple juice concentrate and dilute it with water in the required proportion. It is possible to make cider from such raw materials, but the result will not be the same.

Preparation.

1. Infuse apple juice in a dark pantry. 1 day is enough.

2. Pour the drink through cheesecloth into a fermentation container and install a water seal.

3. Leave in the pantry for 20-30 days. It must be warm there. Suitable mode is from 20 to 26 degrees.

4. Pour the cider through the hose into a clean jar. Make sure that no sediment from the bottom gets there.

5. Close the container being used tightly with a lid. We insist for 3-4 months in a cool place at a temperature of 8 to 12 degrees Celsius.

6. We filter through folded gauze. Bottle the cider. Let it brew for 3-4 days in the refrigerator and we can taste it.

Cherry cider recipe

We will need the following ingredients:

• ripe cherries – 4 kg;
• clean water – 3 liters;
• sugar – 2 kg.

Cherries can be of any variety. It is better to take spring or well water. As a last resort, you can use boiled water.

The correct algorithm of actions or how to make cherry cider.

1. Place the cherries in a glass bowl and mash with a pestle. And fill it with water.

2. Place our container in a warm and dark place for two days. After this time, squeeze out the cherry juice and add sugar. Stir until it is completely dissolved. Then pour the drink into a fermentation container. Glass jars or bottles will do.

3. Leave our container for 4-6 days. Active fermentation will begin.

4. Then strain the cider through folded cheesecloth, pour it into a clean container and put a water seal on it.

5. When fermentation is over, bottle the drink and close it for a fee. We leave it for 2-3 months. Champagne will occur. Proceed to tasting when the cider becomes clear.

There is also an opinion that at the fourth stage a little alcohol should be added to the drink several times. I leave this decision to your discretion.

Non-alcoholic recipe

Non-alcoholic cider can be prepared at home for a children's party. Believe me, when little guests taste it, they will no longer ask for cola or forfeits.

We will need the following ingredients:

• apples – 1.2 kg;
• one orange;
• honey – 2 tablespoons;
• cinnamon – 2 sticks;
• cloves - 5 pieces.

Your actions.

1. Squeeze juice from washed apples using any method.

2. Pour it into a saucepan. Add honey and spices there. Bring our liquid to a boil. Then reduce the heat and keep the pan on the stove for 10 minutes.

3. Strain the drink through folded cheesecloth.

The cider should be served warm. Garnish the glass with an orange slice.

Apple cider: recipe

Homemade apple cider, the recipe and preparation technology of which has been passed down for centuries, will be refreshing in the heat and will become an integral attribute of bathhouse gatherings. His recipe surprises with its simplicity, and its taste with subtle notes of freshness and apple aroma.

1. Type of dish: homemade cider.
2. Subtype of dish: apple drink.
3. Output volume: 7 l.
4. Cooking time:
5. Nationality of the dish: French cuisine.
6. Energy value:

• proteins – 0.04 g;
• fats – 0.07 g;
• carbohydrates –10.9 g;
• saturated fatty acids – 0.047 g;
• potassium – 295 mg;
• sodium – 7 mg.

Making apple cider in jars

Ingredients for making homemade apple cider

• apples – 10 kg;
• sugar – 4-6 glasses.

How to make homemade apple cider

Refreshing cider is, in fact, ordinary apple wine, since the technology for their preparation is identical. It is better to choose several varieties of apples as raw materials. It was noted that apple cider has the best taste, during the preparation of which the juice was obtained from 1 part of sour fruits and 2 parts of sweet ones. Sweet and sour wild apples are great for making cider from apples.

Sweet and sour fruits for making cider

To get real cider from apples, it is recommended to let the selected fruits rest so that they become softer. It is worth checking their appearance daily to ensure that rotten areas do not appear. Making cider from apples is very simple, the whole process can be described in the following steps:

1. Preparation of raw materials. The collected apples must be wiped with a dry soft cloth (do not wash them!) - this will preserve live yeast on their surface, which promotes the fermentation process. Place the apples in a warm room for a couple of days. Then clean the fruits: remove the stems and leaves.
2. Grinding of raw materials. Cut the apples into several parts, then pass through a meat grinder or puree using a blender.
3. Preparing a container for cider fermentation. For these purposes, it is recommended to take large glass containers (for example, 9-liter bottles), but plastic bottles, basins, and large enamel pans are also suitable. Wash the containers well, pour boiling water over them and wipe dry.
4. Laying out the apple mass into containers. Pack the ground apples into clean containers so that 1/3 of them remains free - this is necessary for the formation of foam and carbon dioxide. Add sugar there - 100 g (maximum 150 g for very sour apples) for each kilogram of apple mass. It is better to add sugar gradually, constantly stirring and tasting the wort. It should be sweet, but not cloying.
5. Preparing for fermentation of apple cider. Cover the neck of each container with thick gauze and secure the sides with a strong thread. Place in a room at room temperature, where sunlight should not penetrate.
6. Control of the primary fermentation process. Over the course of 4 days, it is necessary to regularly stir the fermented mass, drowning the pulp in the juice.
7. Preparation for the secondary fermentation process. When the hissing is clearly visible and the characteristic smell of the fermented mass is felt (about 3-4 days), it needs to be squeezed out and poured into another container. Install a water seal on its neck or put on an ordinary medical glove (sold at a pharmacy), with a hole made in one finger for the free release of carbon dioxide.

Apple cider: fermentation process

1. Fermentation of apple juice. Place containers with future cider in a dark place where the air temperature will be in the range of 18-26 degrees. There they will be stored for up to two months, until fermentation stops completely. This will be indicated by a deflated glove or the cessation of air release from the water seal.
2. Merging. Remove the resulting drink from the sediment and pour into another container. Experienced winemakers use a thin tube for this (like a dropper). Strain the cider again through thick cheesecloth.
3. Bottling of the drink and its ripening. Prepare bottles and caps in advance: everything needs to be thoroughly washed and sterilized. Pour the strained apple cider into bottles (jars), seal or seal well. Place them in a dark place with a temperature of 8-12 degrees. The temperature should not be allowed to drop below 5 degrees, otherwise the cider will not acquire the necessary properties. After 3 months, apple cider at home will be completely ready for consumption.

It is worth considering that if you plan to make cider from very sour varieties of apples, you will need to add a little water to the ground mass at the rate of 50-100 ml per 1 kg of applesauce. Adhering to this recipe, you will get a very tasty low-alcohol drink - its strength is not that of apple cider. exceeds 8%. If you add a little cognac to it, you will get a pleasant-tasting fortified apple wine.

Sparkling apple cider

Ingredients:

• apples – 10 kg;
• sugar – 5-7 glasses.

Delicious sparkling apple cider

To make apple cider at home, you need to do the same as for making still cider. Similarly to the first 8 points of the first recipe, prepare the raw materials for fermentation and wait 1-2 months until this process is completely completed. Then proceed as follows:

1. Prepare glass or plastic containers for storage in advance. Wash them well and dry them.
2. Remove the cider from the sediment by pouring it into another container using a thin straw.
3. Pour sugar into the bottom of each bottle at the rate of 10 g per 1 liter of container volume. This will allow the weak fermentation process to start again, due to which the cider will be saturated with carbon dioxide and become carbonated.
4. Pour apple cider into bottles, but do not fill them completely. There should be approximately 6 centimeters of free space left to the neck of the container. Screw the bottles tightly with caps or caps.
5. For 2 weeks, move them to a room at room temperature, deprived of sunlight. Throughout this period, check the gas pressure in the containers daily. If too many gases have accumulated, they need to be partially vented (released).
6. For storage, such cider should be moved to a cool, cool place, maybe in the refrigerator. There he must lie for at least 4 days.
   The chilled drink is a little reminiscent of kvass and is also very refreshing in hot weather.

Homemade apple juice cider without sugar

Ingredients:

• apples in any quantity.

Making apple cider without sugar

They call him classic cider and it is especially valued among those who prefer exclusively natural and healthy products. The technology for preparing it at home is quite simple:

1. Get apple juice using any of the available methods. The fruits should not be washed beforehand - it is important to preserve the natural yeast.
2. Place in a dark place for a day to settle. The temperature should be room temperature.
3. The next day, remove from the sediment, strain and pour into a fermentation container (with a narrow neck). Install a water seal or wear a medical glove.
4. Place for 1-2 months (until fermentation ends) in a dark, warm place, the temperature should be between 20-27 degrees.
5. Using a thin long tube, pour the fermented drink into another container, without touching the sediment, and strain.
6. Pour the cider into bottles, seal tightly and place in a dark room with a temperature of 6-12 degrees. So the cider should ripen in 3-4 months.
7. Filter again and bottle, roll up or close tightly.

It remains to place the bottles in the cellar or refrigerator for another 3-4 days, after which you can begin tasting. In such conditions it can be stored for up to 3 years.

Apple cider: video recipe

Another very simple and tasty recipe can be seen in the following video. Its author suggests preparing a drink using apples, sugar and raisins.

How and where to store apple cider

The finished drink should be stored in a cool, dark place with an air temperature of 5-8 degrees. It should not be exposed to direct sunlight, otherwise it will lose its properties. A refrigerator or a cold basement is ideal as a storage location. It is worth protecting such supplies from temperature changes, movements and other influences that can affect the carbonation process - saturation of the drink with carbon dioxide.

Secrets of storing apple cider

If the jars were sealed with a cork stopper, then they should remain on their sides for the entire shelf life. If the containers were rolled up or screw-on lids were used, they can be held in any position. For bottles with cork stoppers, it is especially important to maintain the required humidity in the room - 65-80%. If you create suitable storage conditions and do not violate the required temperature and humidity indicators, the drink will be stored for up to three years. But it is still recommended to use it after 6 months of ripening and no later than a year from the moment the bottles are sealed.