Cider is a lightly alcoholic sparkling drink with an alcohol content of 5-7% by volume (wines are stronger, at 10-12% by volume). Depending on the sugar content, there are dry ciders (up to 0.5%), semi-dry (5%), and sweet (10%). Regardless of the type, apple cider is rich in vitamin C, , pectins, and antioxidants that combat free radicals, detoxify the body, improve vascular health, and support thyroid function. Here’s how to make apple cider in various ways.
Method 1
Select ripe , wash them, cut out any damaged parts, and remove any remaining calyx and stems. Place the chopped fruit into a clean enamel pot with a lid, a wooden barrel (a small, rounded barrel), or glass jars, lightly moisten with water, and leave to ferment in a warm place, adding diluted dry apple yeast (1 cup of pure culture per 1 kg of apples) before fermentation. After three days, press the spent pomace using a manual press, and pour the resulting juice into a clean enamel pot or a sterilized barrel. After sealing, store the container in a cellar or refrigerator.
Method 2
Chop ripe sour apples and place them in clean glass bottles, an enamel pot with a lid, or a barrel, covering them with cold water. Add a solution of pure apple yeast and fresh or dried citrus zest (preferably lemon), seal, and place in the cold for three days. After fermentation, strain the cider and refill the pomace with boiled water, bringing the volume back to the original level – repeat this process three times.
Method 3
Cut sour apples (8 kg) into quarters, place them in a clean cloth bag, tie it up, and put it in a clean enamel pot with a lid or a wooden barrel. Cover with a wooden (preferably mesh) circle and weigh it down to keep the apples submerged. Add 6 liters of syrup made from boiled water, honey, or sugar (1.6 kg). Cover the pot with a cloth and leave it to ferment in a cellar or icebox. After a month, strain the cider into a clean container and store it in the cold. Refill the pomace with syrup equal to the volume of the strained cider and, after another month, strain the cider again into a clean container, refilling the pomace for a third time. Mix all the strained ciders and let them sit in the cold until fully fermented (up to 9 months). Once the clear apple cider has settled, bottle it, seal, and store it in the cold for another month.
Tip
If desired, you can add sugar or sweet juice to the cider before serving, as well as a little baking soda – this will create a delicious sparkling drink.
