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

Cider is a traditional South 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, allegedly fermented according to original recipes, do not stand up to criticism. 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 a meat grinder or any other kitchen grinder on hand, a large container for preparing the wort and several 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 of the 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. By combining different varieties, each time they 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 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 containers with applesauce at least 2/3 full. 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. It is prepared without added sugar and is considered a pure, 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 that has 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, in which you put the 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, and pour the pulp remaining in the bag with the same honey syrup, quantitatively equal to the drained liquid and leave again 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 a large enameled pan, cover with gauze and keep warm 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 lemon zest scraped with a fine grater. 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 with 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.

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

Cider is a regular ("still") or carbonated apple wine with only a different name, which came to us from France, where it is called "Cidre". The preparation procedure for the two drinks is identical.

If the apples are very sour: they literally reduce the cheekbones and pinch the tongue, it is advisable to reduce the acidity by diluting the juice with water (up to 100 ml per 1 liter). It must be remembered that the addition of 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 cook assorted - 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), put in a warm room for 2-3 days. Wild yeasts live on the surface of the fruit, which are needed for fermentation, it is important not to wash them off.

2. Remove leaves and ponytails. Grind the apples together with the peel and seeds with a blender or meat grinder until a homogeneous puree.

3. Rinse the fermentation tank 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 slurry can be put in each jar. Free space is needed for foam and carbon dioxide.

4. For each 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 put 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 fermentation smell, foam and hiss appear.

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

Cider under a homemade water seal

Glove instead of water seal

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

If fermentation does not stop after 50 days from the date of installation of the water seal, in order to avoid bitterness, it is necessary to drain the cider through a straw into another container and let it 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 gas saturation is not planned, fill up to the neck) and tightly close with stoppers. Also, homemade cider can be stored in jars rolled up with lids.

10. Within three months, the drink should ripen in a cool room (6-12°C). Then you can proceed to the 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). Drinks easily, in moderation does not cause a hangover.

Apple cider without sugar

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

Cooking technology:

1. Squeezed juice stand for a day in a dark place at room temperature.

2. Remove the juice from the sediment, pour into a fermentation tank 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 the end of fermentation (signs are described at the 7th stage of the previous recipe), pour the cider through a straw into another container, trying not to touch the sediment at the bottom.

5. If carbon dioxide saturation is not planned, tightly close the container, then keep for 3-4 months in a dark room with a temperature of +6-12°C.

6. Filter again, bottle, cork tightly. If stored in a refrigerator or cellar, the shelf life is up to 3 years. Depending on the sugar content of apples, the fortress is 6-10%.

Aged cider without sugar

How to make cider carbonated

The preparation of cider according to the above two recipes involves obtaining a so-called "quiet" 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 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 for 10-14 days to a dark room with room temperature. Check gas pressure once a day.

Attention! If the pressure is too high, the bottles can burst, so it is very important to bleed (release) excess gas in time in case of accumulation.

6. Move the carbonated cider to the refrigerator or cellar. Refrigerate for 3-4 days before use.

Many undeservedly bypass cider attention, completely unreasonably considering it a drink for the "lower strata" of society. Perhaps the drink got notoriety because of cheap cans with a low-alcohol drink with an apple flavor, a pronounced smell of alcohol and, neither to the village nor to the city, the inscription "Cider" on the package that spread across Russia a couple of decades ago. I’ll make a reservation right away - this, pardon my frankness, swill has absolutely nothing in common with cider.

The birthplace of the original drink is France, and the cider itself is carbonated wine, mainly 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 there is no more effective way to dispel this offensive misconception than to make apple cider yourself, in compliance with recipes and production technologies. In this article, we will analyze how this drink is prepared, how to make it yourself, and also give various cooking 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 content of sugars, the process of live fermentation takes place. 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 is no secret that it is dry wines that make it possible to more fully reveal the whole gamut of flavors. And cider, like sparkling wine, is 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 by 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 introduce (with reasonable use) into an unnecessarily “warmed up” state.

How to make cider with sugar?

Many compatriots prefer sweeter cider, so sugar is often used to produce such a drink. Let's figure out how to make cider at home with the addition of 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:

Picking apples. Ideally, apples for cooking should be harvested already fallen. Very useful inhabitants live on their peel - wild yeasts, which make the fermentation process possible. That is why the collected apples should never be washed, the maximum that is possible is to wipe the fruits with a dry rag.
Now we need to get applesauce. This can be done using a meat grinder, food processor or even a conventional blender, after removing the leaves and stalks.
Next, pour applesauce in thoroughly washed (and no less qualitatively 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.
Add sugar. For each kilogram of puree, 100-150 grams will be required, the exact amount is determined by taste - the puree should not become cloying.
We wrap the neck with gauze, put the container in a dark place. From three to four days, our future cider should be in a dark place at room temperature. Every day you need to stir the wort and be sure to drown the foam in apple juice.
Squeeze juice, pour it into a perfectly clean dry container, in which the fermentation process will go on for 1-2 months. If you have one, install it on the container, if not, a medical glove with a pierced finger will do.
Draining from the rest the resulting liquid, filter it through several layers of gauze. Then we bottle it and send them to a cool room for three months.
enjoy turned out to be a wonderful real cider!

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

Cider from juice

Apple cider is another way to make this wonderful drink without adding sugar. To make cider from juice at home, it is necessary to squeeze the juice (separating it from the “mashed potatoes”), let it stand for a day, then, draining the rest, pour it into containers equipped with water seals (or with the same glove).

To speed up fermentation, you can put 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 hold it for 3-4 months in a dark room.

It is important not to touch the sediment when pouring the drink from the fermentation tank into the bottles in which the cider will be aged, this can be done by bottling 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 deteriorate even in three years. Cider made according to this recipe will turn out quite strong - 6 to 10 degrees depending on the sugar content of the apples and the fermentation time.

Carbonation

How to make apple cider at home carbonated. To do this, put a little sugar on the bottom of each bottle before filling - about 10 grams per liter of drink. The presence of sugar will lead to the fact that fermentation will begin and the drink will become carbonated due to the released carbon dioxide.

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

If you decide to make homemade apple cider, we recommend that you do not limit yourself to one recipe. You can experiment - use the simplest recipe for part of the batch, and for the other part, for example, try not to add sugar.

Many people like to use various spices and additives, for example, cinnamon, which gives the cider an unusual flavor. Your homemade apple cider recipe will be constantly improved if you are not afraid to experiment.

I am sure that after a while this noble light drink will firmly settle in 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. In fact, 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 tanks, a water seal and glass bottles. A water seal can be made with your own hands or bought 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 made at home without yeast. However, sometimes there is a situation where our must does not ferment. In this case, we should artificially activate the fermentation process. Cider yeast can be bought at the supermarket. I recommend using wine or beer.

The main thing is, of course, apples. Any variety can be used to make cider. Grive Rouge (Greve Red), Melba, Ranetki, Anis striped or gray, Antonovka are suitable. The main meaning is very simple. If you take sweet apples, you need less sugar, if you use sour varieties, you need more. Drink lovers 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 delicious drink is obtained by mixing two parts of sweet and one sour apples.

The 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 ponytails and leaves. Cut the apples into quarters and grind to a puree in any way you like. You can use any kitchen equipment and appliances. For example, a blender, combine or meat grinder.

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

Pour granulated sugar into containers. Correct proportion: 130-150 grams of sugar per kilogram of applesauce. We mix everything thoroughly. The neck of the jars must be tied with gauze.

4. We put our containers in the pantry for 3-4 days. The room must be dark. For 2-3 days, apple pomace will float to the surface, all the juice will remain below. As soon as a lot of foam appears and a characteristic hiss is heard, we move on to the next step.

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

6. For the fermentation of cider, it should be left in the same pantry room. The main thing is to ensure that the temperature is within 18-26 degrees. The average duration of fermentation is from 40 to 70 days. As a result, the drink will brighten a little and stop gassing.

7. The next step is filtering. It is best to use a thin tube and hose. And the precipitate is additionally filtered through gauze.

8. We pour fermented apple juice into glass bottles. Seal them tightly with corks. Air must not leak inside. I recommend not using plastic containers.

9. In tightly closed bottles, cider will be saturated with gas. This process is called champagne or carbonization. It is necessary to defend the drink for 3 months at a temperature of 8-12 degrees.

After this period, the cider is ready. Homemade drink can be a bit cloudy. It does not need to be further clarified. Happy tasting!

sugar free recipe

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

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 right proportion. It is possible to make cider from such raw materials, but the result will not be the same.

Cooking.

1. Infuse apple juice in a dark pantry. Enough 1 day.

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

3. We 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 there is no sediment from the bottom.

5. Tightly close the used container 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. We bottle the cider. We 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. Water is better to take spring or well. As a last resort, you can use boiled water.

The correct algorithm of actions or how to make cider from cherries.

1. Place the cherries in a glass dish, mash with a pestle. And fill with water.

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

3. We leave our capacity for 4-6 days. There will be active fermentation.

4. Then we filter the cider through folded gauze, pour it into a clean container and put a water seal on it.

5. When the fermentation is over, we bottle the drink and close it for a fee. We leave it for 2-3 months. There will be champagne. Move on to tasting when the cider is 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 up to you.

Non-alcoholic recipe

Non-alcoholic cider at home can be prepared for any children's party. Believe me, when the 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 in any way.

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

3. We filter the drink through folded gauze.

Cider should be served warm. Decorate the glass with an orange slice.

Apple cider recipe

Homemade apple cider, the recipe and cooking technology of which has been passed down for centuries, will refresh you in the heat and become an essential attribute of bath gatherings. His recipe surprises with its simplicity, and the taste with subtle notes of freshness and apple aroma.

Type of dish: homemade cider.
Dish subtype: apple drink.
Outlet volume: 7 l.
Cooking time:
Nationality of the dish: French cuisine.
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 cups.

How to make homemade apple cider

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

Sweet and sour fruits for making cider

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

Preparation of raw materials. The collected apples should be wiped with a dry soft cloth (can not be washed!) - this will keep live yeast on their surface, which contributes to the fermentation process. Put apples for a couple of days in a warm room. Then clean the fruits: remove the stalks and leaves.
Grinding of raw materials. Cut the apples into several pieces, then pass through a meat grinder or puree with a blender.
Preparing a tank for fermenting cider. For these purposes, it is recommended to take large glass containers (for example, 9-liter bottles), but plastic bottles, basins, and large enameled pans are also good. Wash the containers well, rinse with boiling water and wipe dry.
Unfolding the apple mass in containers. Pack the ground apples in clean containers so that 1/3 of them remain free - this is necessary for the resulting 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.
Preparation for the fermentation of apple cider. Cover the neck of each container with thick gauze and fix on the sides with a strong thread. Put in a room with room temperature, where the sun's rays should not penetrate.
Control of the primary fermentation process. For 4 days, it is necessary to regularly mix the fermented mass, drowning the pulp in the juice.
Preparation for the secondary fermentation process. When the hiss is clearly visible and the characteristic smell of the fermented mass is felt (for about 3-4 days), it must be squeezed out and poured into another container. Install a water seal on its neck or put on an ordinary medical glove (sold in a pharmacy), in one finger of which make a hole for the free release of carbon dioxide.

Apple cider: fermentation process

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.
Drain. Remove the resulting drink from the sediment and pour into another container. Experienced winemakers use a thin tube for this (like from a dropper). Strain the cider again through a tight cheesecloth.
The pouring of the drink and its ripening. Prepare bottles and caps in advance: everything must be thoroughly washed and sterilized. Pour strained apple cider into bottles (jars), cork well or roll up. Put them in a dark place with a temperature of 8-12 degrees. The temperature must not be allowed to fall below 5 degrees, otherwise the cider will not acquire the necessary properties. After 3 months, apple cider at home will be completely ready for use.

It should be borne in mind that if you plan to make cider from very sour varieties of apples, you will need to add a little water to the grated mass at the rate of 50-100 ml per 1 kg of applesauce. exceeds 8%. If you add a little cognac to it, you will get a fortified apple wine that tastes good.

Carbonated apple cider

Ingredients:

apples - 10 kg;
sugar - 5-7 cups.

Delicious carbonated apple cider

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

Prepare a glass or plastic container for storage in advance. Wash and dry them well.
Remove the cider from the sediment, pouring it into another container using a thin tube.
Pour sugar at 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.
Pour apple cider into bottles, but do not fill them to the end. There should be about 6 centimeters of free space up to the neck of the container. Close bottles tightly with lids or corks.
For 2 weeks, move them to a room at room temperature, devoid of sunlight. Throughout this period, check the gas pressure in the tanks daily. If too much gas has accumulated, they must be partially bled (released).
For storage, such cider should be moved to a cold cool place, you can put it in the refrigerator. There he must lie down for at least 4 days.
The chilled drink is a bit like kvass - just as refreshing in hot weather.

Homemade sugar-free apple cider

Ingredients:

apples in any quantity.

Making sugar-free apple cider

He is called classic cider and it is especially appreciated among those who prefer exclusively natural and healthy products. The technology of its preparation at home is quite simple:

Get apple juice in any of the available ways. The fruits cannot be washed before this - it is important to preserve the natural yeast.
Put for a day in a dark place for settling. The temperature should be room temperature.
The next day, remove from the sediment, strain and pour into a fermentation container (with a narrow neck). Install a water seal or put on a medical glove.
Put for 1-2 months (until fermentation ends) in a dark warm place, the temperature should be within 20-27 degrees.
Using a thin long tube, pour the fermented drink into another container, without touching the sediment, strain.
Pour the cider into bottles, cork tightly and place in a dark room with a temperature of 6-12 degrees. So the cider should ripen in 3-4 months.
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 start tasting. Under such conditions, it can be stored for up to 3 years.

Apple cider: video recipe

Another very simple and delicious recipe can be seen in the next video. Its author suggests making a drink using apples, sugar and raisins.

How and where to store apple cider

You need to store the finished drink in a dark, cool place with an air temperature of 5-8 degrees. Do not allow direct sunlight to enter there, otherwise it will lose its properties. A refrigerator or a cold cellar is ideal as a storage place. It is worth protecting such stocks from temperature changes, movements and other influences that may affect the carbonization process - saturation of the drink with carbon dioxide.

Apple Cider Storage Secrets

If the jars were sealed with a cork stopper, then they should be on their side for the entire shelf life. If the containers were rolled up or twisted lids were used, they can be kept 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 temperature and humidity required for this, the drink will be stored for up to three years. But still, it is advised to use it after 6 months of ripening and no later than a year from the moment the bottles are clogged.