Cider at home. We prepare apple cider for every taste. Strong apple drinks

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

According to the classic recipe, you will need a minimum of ingredients from which you will get a clean, aromatic drink.

We will need:

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

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

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

Take a sieve and a container for pouring. Insert a funnel with a piece of cotton wool to filter the sediment. Pour the drink and close tightly. Store in a dark place.

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

The easiest and fastest way to cook

This recipe for apple cider will be relevant in the winter season - the drink is drunk hot, like mulled wine, for example. Quick apple cider warms you up after a walk in the cold.

For a homemade low-alcohol drink:

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

Cooking method:

To begin, cut the apple in half, peel the seeds and stick cloves into it, cut the orange into circles, and grate the nutmeg on a fine grater.

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

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

Recipe for making juice without sugar

An option for quickly making delicious homemade cider from simple store-bought juice:

• apple juice 2.5 l;
• yeast.

As a rule, store-bought juices contain quite a lot of sugar, so there is no need to add any additional sugar.

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

We filter the fermented juice and pour it into clean bottles for storage. Store in a cool, dark place.

With added honey

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

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

First, prepare the honey base - pour the honey into water and begin to cook slowly. It is important to remember the water level, since after cooking the honey water there will be much less and will need to be added.

When it starts to boil, foam will appear, which must be collected. Continue cooking over low heat for 1.5-2 hours until foam stops appearing. Add drinking water to the original level and bring to a boil. Afterwards we put it in a bowl of water to cool, it will be faster.

While the honey base is boiling, prepare the juice: peel the apples, cut them and pass them through a meat grinder, then squeeze out the juice using gauze.

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

In accordance with the dosage indicated on the bag, dilute the required amount of yeast in warm water and leave for 15-20 minutes.

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

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

Prepare bottles for carbonation. For a liter bottle you will need a teaspoon of sugar. Pour for carbonation - formation of gases. Carbonation lasts about three weeks.

On a note. If the apples are sweet or sweet and sour, you will need to prepare 1.5 liters of them. If it’s sour, 1 liter is enough. The best option is 1.5 liters from different types of apples.

Homemade apple and pear cider recipe

Mixed cider made from apples and pears is very aromatic and unusual:

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

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

Ferment the yeast with warm water in a separate glass, let it brew for 15-20 minutes. Then pour them into the puree and add 0.3-0.5 drinking water. It is important to leave a small free space up to the neck of the bottle. Add sugar in an amount calculated for the resulting volume of the drink. We put a water seal and leave it to ferment for 1.5 weeks. It is recommended to pour a little vodka or moonshine into the water seal to prevent germs from entering.

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

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

Soft drink for children

Apple drink is liked not only by adults; children will also appreciate it. But with the usual method of preparation, the cider turns out to be alcoholic. In this recipe we will tell you about non-alcoholic cider for children:

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

Pour the juice into a saucepan. Cut the orange into small rings, then into quarters and add to the juice. Immediately add the spices.

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

• dried fruits 2 kg;
• sugar 6 kg;
• yeast 300 gr.;
• filtered water 20 l.

First of all, we heat 10 liters to 80 degrees. Pour dried fruits into a large container and fill with water. Cover with a lid and let the wort brew. We wait until its temperature cools down to 35 degrees.

We heat the remaining water to 50 degrees and dissolve sugar in it. By this time, the wort will have reached the desired state and the sugar syrup can be combined with the apple wort. Stir and measure the temperature, which should be 35-37 degrees. If the temperature is correct, add yeast. Leave to ferment. When the foam stops releasing, filter and bottle.

How to make cider carbonated?

The carbonation of the drink depends on the sweetness of the apples. In general, the gas bubbles are almost invisible, making the cider similar to apple wine.

1. Be sure to filter homemade cider to remove sediment.
2. Thoroughly wash and dry plastic or glass containers for pouring cider.
3. Add a teaspoon of sugar per liter bottle. It is sugar that promotes secondary fermentation, but since the bottles will be tightly closed, the drink will remain carbonated.
4. Pour cider into bottles, not adding 3-5 cm to the neck, and close tightly.
5. Leave to ripen for two weeks in an unlit place.

The drink, which came to us from Europe, surprises with its softness and taste. When you try apple cider for the first time, you don’t immediately realize that you are drinking an alcoholic drink, since the fruit wine tastes like compote. The cider strength is 6-7 degrees. In winter it is great for making a hot drink with spices, and in summer it can be drunk chilled. Our recipes will help you prepare apple cider at home without spending a lot of time and effort.

Classic apple cider

The prepared cider will pleasantly surprise you with its honey-fruit taste and exquisite aroma. To make the taste of your apple drink rich and varied, try using different varieties of apples. “Antonovka”, “Styre”, “Melba”, “Yantarnaya Altaiskaya”, “Foxville” are best suited. The beautifully colored drink contains about 8 degrees of alcohol.

Advice: pay attention that the containers are not greasy and do not contain any foreign odors.

Ingredients

Servings: – + 4

• Apples 1 kg
• Sugar 150 gr.

Seal

After 3 months, you can start trying apple cider! Treat yourself and your loved ones with this amazing fruit drink! Happy harvesting!

Sugar-free apple cider

The recipe for making this cider is very popular in England and France. The highlight of this method is that the ingredients include only natural freshly squeezed juice obtained from homegrown apples. It is very important not to rinse apples before juicing, as these are the fruits that promote the fermentation process. It is best to take sweet fruits, as the drink will ferment better and be stronger.

Ingredients:

• Freshly squeezed juice from homemade apples - any quantity.

Cooking method:

1. We prepare a sterile container in which we will store freshly squeezed juice. Pour the liquid obtained from the apples into it and place it in a dark room at room temperature for a day.
2. We place a silicone medical glove on the neck of the container, making a small hole in one finger where carbon dioxide will escape. You can also use a water seal.
3. We transfer the structure with juice to a warm place where the temperature is not lower than 18 C and not higher than 27 C. We leave it for 1-1.5 months.
4. When the time is right, pour the cider from the sediment into a clean bottle using a straw.
5. We move the drink to a cooler place, for example, to a cellar, so that the taste of the cider stabilizes. We leave it for another 4 months.
6. Before tasting the apple cider, drain it from the sediment again through a straw. Then we pour the fruit drink into bottles in which it will be stored.

Tip: if you want to prepare a slightly carbonated drink, then place 10 g of sugar in the bottle in which it will be stored, and only then pour in the cider. This way it will ferment a little and carbon dioxide will be produced. In this case, leave approximately 25% free space.

Prepared apple cider can be stored in the cellar or refrigerator for 6 to 9 months. Drink with pleasure and pleasure!

Apple Pear Cider Recipe

In summer, the harvest is always rich in apples and pears, from which you can make a tasty and natural homemade drink. Apple-pear cider is distinguished by its varied and rich fruity taste. It turns out to be low-alcohol and very refreshing in the warm season. When preparing, you can use both wild and cultivated yeast.

Ingredients:

• Apples – 1 kg.
• Pears – 1 kg.
• Sugar – 50-100 g.
• Bentonite for clarification - optional.
• Cultured yeast - optional.

Cooking method:

1. We wash apples and pears if we use cultural yeast. If they are wild, then you should not wash the fruits, since the yeast itself is contained on their skin.
2. If the fruits are large, then cut them into pieces that can easily fit into a meat grinder. You can also use a blender.
3. Squeeze out the juice using gauze. You don’t have to throw away the remaining cake, but leave it to add to the mash later.
4. We prepare a container in which the future cider will ferment. Pour apple and pear juices into it and leave the container in a dark place at room temperature. If cultivated yeast is used, it must be added at this stage according to the instructions.
5. Add sugar if apples and pears are not very sweet. The amount of sugar can be changed to suit your taste.
6. When the fermentation process is complete, the juice can be clarified. To do this, you need to add bentonite (2-3 tablespoons per 10 liters) to water and dissolve it well until the consistency resembles sour cream. Then add the resulting mass to the cider and mix thoroughly. Leave the drink for 2-3 days.
7. Pour the cider from the sediment through a straw into clean and dry bottles with sugar at the bottom (1-2 tsp per 1 liter). It is needed to add carbon dioxide to the cider. Pour the cider over the sugar, leaving a little room at the neck. Close the lid or stopper tightly and shake vigorously to stir the white sand.
8. Let the apple-pear drink stand for 2 weeks at room temperature.

Cider with apple flavor is very easy and quick to drink, as the drink turns out very tasty and rich. Drink to your health!

Apple honey cider

The cider recipe will take longer to cook than usual. But the bright and unforgettable apple-honey taste justifies such a long wait. In this case, not even the most “beautiful” apple fruits are suitable for making cider: beaten, uneven, with spots. For a natural homemade product, it is best to use non-store honey.

Ingredients:

• Apples – 8 kg.
• Water – 6 l.
• Honey – 1.5 kg.

Cooking method:

1. We do not peel the apples in order to leave wild yeast on them, with the help of which the fermentation process will occur. We cut the fruits into quarters and place them in a clean cloth bag, tying the top. We take an enamel basin and put a bag of apples in it, pressing it with some kind of weight.
2. Pour 2 liters into a saucepan. water and put it on the fire, bringing it to a boil. As soon as the liquid boils, add 0.5 kg to it. honey and dissolve in boiling water.
3. When the liquid is ready, pour it over the apples. Cover the structure with gauze and leave for 5 weeks. During this time, honey and juice will begin to ferment.
4. After the time has passed, pour the resulting juice into a clean container, and fill the remaining apples again with a new solution prepared from water and honey. Leave again for 5 weeks.
5. Pour the juice into a clean container again, and fill the apples with the last part of the honey solution. Let it sit for 5 weeks.
6. When the last part of the cider is ready, pour all 3 parts of the drink into one container. Close it and leave it in a cool room for 9 months.
7. When the apple-honey cider is ready, pour it into clean bottles without stirring the sediment. Seal tightly with lids or stoppers and place in the refrigerator.

You can enjoy cider made from apples and honey in just a month. Drink with pleasure!

Homemade apple cider

It is known that the apple is a very healthy fruit, which contains a lot of vitamins. It strengthens hair and nails, has a positive effect on blood pressure, fights nervous diseases, and is also a unique blood purifier. Apple cider is also beneficial in moderation. To prepare a tasty and authentic drink, winemakers advise choosing fruits that you personally picked from the tree, since fallen apples are not always ripe.

Ingredients:

• Apples - any quantity.
• Eggs – 1 pc.

Cooking method:

1. We pick beautiful and ripe apple fruits from the tree and put them in a clean bowl. We do not wash the fruits, as they contain wild yeast.
2. Grind the apples into a clean deep saucepan using a meat grinder. It is not necessary to cut off the tails and remove the seeds, the main thing is not to miss the rotten and spoiled fruit.
3. Leave the resulting apple pulp in a saucepan with a tightly closed lid for about 7 days, allowing it to ferment a little. The temperature in the room should be no lower than 18 C and no higher than 22 C. Every day we mix the risen pulp with the juice so that the cider does not turn out sour.
4. When the time is right, squeeze the pulp through a press or with your hands into a separate container. It's okay if a little pulp gets into the juice.
5. We wrap the pulp that we have squeezed out in several layers of gauze and hang it over a container of juice. Squeeze out the pulp again and leave it hanging for 1 day so that it squeezes out even more juice using its weight.
6. Pour the squeezed juice into a glass bottle and close it with a water seal. We leave the cider in this state for another 7 days.

Tip: When preparing apple cider according to this recipe, you should not use a medical glove, as it does not completely allow gases to pass through, which can ruin the drink.

1. During this time, you should pour the juice from the jar into another clean container 2 times, and then immediately return it back under the water seal.
2. We monitor the fermentation process. As soon as sediment appears, you need to pour the cider through a straw into another container, getting rid of the sediment.

Tip: the more often you pour the drink, the more likely it is that sediment will not appear again.

1. If the drink does not lighten on its own, then we help it do it with the help of an egg. Separate the yolk from the white and beat the latter with a small amount of water and cider (1 scoop). Add the resulting mixture to the cider and stir vigorously. Do not remove the water seal until the drink becomes lighter.
2. Pour the apple cider into clean, dry bottles.

Apple cider is ready! Enjoy your tasting!

The technology for making cider from apple juice consists of several stages. The fruits are sorted, washed and peeled, the juice is squeezed out and fermented in oak barrels. After fermentation is complete, the drink is filtered and bottled into glass bottles.

Making cider from apple juice

The preparation procedure for this drink takes approximately two months. To make the drink aromatic and have a pleasant apple taste, it is best to mix several varieties. Sometimes juice from pears and other sweet fruits is added to improve the taste.

Natural fermentation lasts approximately five to six weeks, depending on the quality of the juice. That is why cider is made from juice squeezed from ripe fruits. In some cases, you can use a store-bought product, although this may significantly reduce the quality of the drink.

Natural apple juice is fermented naturally, so the fermentation of the wort lasts more than a month. To speed up this process, you can use wine or natural yeast.

The ripened drink has approximately 5-7% and is ready for consumption. For long-term storage, the drink is clarified and pasteurized.

The drink, prepared five weeks in advance, is more reminiscent of kvass and can be drunk immediately. Before you make cider from juice, you should take into account that a good drink is sparkling. Therefore, if you want to make real cider, it will need to be fortified with cognac and subjected to secondary fermentation.

Recipe for Sparkling Apple Juice Cider

Using the classic cider recipe from apple juice, you can make a great sparkling wine. To do this, well-fermented dry cider will need to be fortified with cognac - diluted to a strength of 9-10%.

Sparkling cider will be stronger, so it can safely be called a light wine. The higher the percentage of alcohol in the drink, the more carbon dioxide it will retain.

To infuse the drink, you should use bottles with thick walls, preferably made of dark glass.

To make sparkling cider from apple juice, add sugar to the drink and set it for secondary fermentation. It’s not difficult to make sparkling wine - you need to add 12-16 grams of sugar to each half-liter bottle of fermented cider.

During secondary fermentation, the bottles must be tightly closed with lids and carefully placed - keep the cider in a horizontal position at a temperature of 25-27 degrees until the drink clears.

After this, the bottles must be turned over and placed upside down and left for 2 months. During this time, all the sediment will collect in the lid and become compacted.

The recipe for making cider from juice this way may seem quite complicated, but it allows you to achieve delicious results. After the planting has compacted, the bottles of cider can be taken to a cool place or placed in the refrigerator. You need to very carefully remove the lid and pour off some of the wine and sediment, then immediately close it tightly.

You can add a little fruit liqueur to each bottle to give the drink just the right amount of sweetness. Instead of liqueur, you can use regular fruit syrup.

Recipes for cider from juice are useful not only for lovers of light drinks. If you're into home winemaking, you can use cider to make stronger drinks such as Calvados.

It is more difficult to prepare cider from store-bought juice, since it is very rare to find a suitable drink on sale. By adding sugar and yeast, you can make a light, pleasant cider, but for sparkling wine you must use only natural juices.

Apple wine or cider is very common among residents of Great Britain, France, Germany and Normandy. It is prepared both independently and in factories. In Russia, this drink has not gained much popularity, although apple cider has a very simple recipe for making at home. The fruit on which this wine is fermented is very accessible, as it grows in everyone’s garden or vegetable garden.

Cider at home turns out to be very soft, easy to drink and with pleasure. Its strength varies in different countries. It depends on the method of preparation and aging of the base. But in any case, it doesn’t take a lot of money or effort to make apple cider.

The popularity of cider lies in its simple preparation. Apple cider is a low-strength drink made from the natural fermentation of apples, pears or their juice. Most often, sugar is not added to the drink. It is champagne and has a golden honey color, sometimes with a greenish tint. It has a light nectar taste, without a strong hint of alcohol. The drink may not contain alcohol.

Different countries have different percentages of fruit juice in the drink. It cannot be less than 35%, but generally contains from 50 to 90%. Homemade apple cider is made from various types of apples, with the occasional addition of water and sugar to taste. A home-made drink may have a cloudy tint, but the taste does not deteriorate in any way.

The nutritional value

Apple wine is very safe and even beneficial when consumed in moderation. Due to the fact that apples are the main ingredient, cider contains large amounts of vitamin C. This is 4% of the total norm required by an adult body. It contains the most carbohydrates compared to proteins and fats. In addition, cider contains many microelements that have a beneficial effect on the functioning of the digestive tract. The calorie content of wine is not high - about 50 kcal per 100 ml.

Despite its beneficial properties, do not forget that cider is an alcoholic drink. In order not to harm health, it is allowed to be consumed only in small quantities. The best option is 1-2 glasses.

How to make homemade cider?

Homemade apple cider begins with the selection and preparation of raw materials. It is important to select good, not rotten fruits. We make good cider only from quality apples. Unripe fruits should not be used. They will make the drink very sour and astringent. Overripe fruits lose their juiciness and are also not suitable for production. To give it a piquant and multifaceted taste, cider is made from several varieties of apples.

Preparing this drink with your own hands is a rather long process. The raw materials are crushed and infused in a closed container for several months. This is the only way the taste will be rich and fully revealed. You can brew cider with or without sugar. In any case, you will have to be patient to wait for complete readiness.

Ingredients

It's not hard to guess what apple cider is made from. It includes:

1. Apples are the main ingredient. To produce a large volume you will need from 5 to 10 kilograms of ranetki or antonovka.
2. Sugar is added in a ratio of 150 grams of sand per 1 kg of fruit. Sweetening the drink is not always necessary. The sweeter the apple variety, the less sugar you will need.
3. Water is added to dilute the apple juice. It is added to taste.
4. Yeast. Most often, recipes do without them, since on the surface of the apple peel there are elements that cause the fermentation process naturally. But sometimes it may be necessary to add yeast to enhance the process.

An integral part of any recipe is only fruit. The remaining ingredients are added in exceptional cases and to taste.

Crushing of raw materials

The fruits used are crushed before preparing the drink to an almost homogeneous mass. For this purpose, a meat grinder or food processor is usually used. With the widespread advent of household appliances, it has become more convenient to use a blender for crushing apples. Regardless of the grinding method, the apples are brought to a homogeneous pulp along with the seeds and peel. From this mass you can make cider.

Cooking process

We make apple cider at home in several stages. First, clean dishes need to be doused with boiling water and dried for sterilization. After that, they are filled with crushed raw materials to 2/3 of the total volume. This space is left for foam and carbon dioxide to form during the fermentation process. It is best to use containers that can be tightly closed after filling with gauze or cloth.

The next step is preparing the wort. The bottles are left for 4 days in a warm, dark place. After this period, foam and characteristic hissing will appear due to gas formation. After infusion, you need to filter the mass through gauze or a sieve to get rid of sediment and pour the juice into a fermentation container. The cider will be infused in this container until it is completely ready. Place a water seal on the fermentation container or wear a medical glove. A small hole is pierced in one of the fingers with a needle. It removes carbon dioxide and prevents oxygen from entering.

The jar, trying not to mix the sediment, is placed in a dark, warm room with a temperature of approximately 20-27 degrees. The mixture will infuse for about 2 months. Readiness is determined by the glove falling off and the color of the liquid changing to a lighter color.

After this, the liquid must be poured into a smaller container. It is best to use half-liter bottles that can be capped. They need to be filled to the very neck and sealed tightly. Leave to ripen for 8-10 weeks. During this time, the taste of the drink will fully develop.

How to make cider carbonated

Still cider is very similar to apple juice or wine. To create gas, you need to keep the cider in a plastic container after fermentation. There should be an empty space a few centimeters high in the bottles. Thanks to this cavity, the gas formed in the drink will be preserved.

Making cider requires creativity. It has its own subtleties and nuances, depending on which each time the drink tastes different. The following tips will help you prepare it:

• After picking, the fruits must lie in a dark place for a while to ripen sufficiently.
• Apples do not need to be thoroughly washed with water before cooking. This way you can remove natural yeast from the skin of the fruit. It is enough to wipe them with a dry cloth.
• To achieve a pleasant taste, it is better to combine sour and sweet varieties of apples. The ideal ratio is 1:2.
• When infusing, you need to ensure that the optimum temperature is maintained.
• It is better to use dark plastic or glass bottles for storage. Darkening the walls of the vessel protects against exposure to ultraviolet rays, which change the taste and quality of the cider.

Popular recipes

There are many ways to make cider at home. The most popular recipe is apple cider. In addition, wine can be made from apple juice or pears. The recipes do not change fundamentally. The drink is produced by fermentation. Any cider can be made at home if you know the step-by-step method for quick preparation.

A simple apple cider recipe

The apple cider recipe does not require additional ingredients or special skills. For 5 liters of drink you will need:

• 10 kilograms of apples,
• 1.5 kilograms of sugar.

Grind the clean fruits. Place the resulting mixture into three-liter jars washed and scalded with boiling water to cover three-quarters of the total volume of the container. Pour about 400 grams of sugar into the container. This takes into account the sweetness of the apple variety. The puree should be quite sweet, not cloying, but not sour. Cover the necks of the jars with a cloth and leave for 4 days, stirring daily.

After this, strain the juice into another container, squeeze out the pulp and seal the liquid with a water seal. In this state, the fermentation process should continue for another 1.5 months. When the drink becomes lighter, filter it and bottle it. Infuse them for another 3 months until they are completely ready.

This is the simplest way to make apple cider at home. This simple recipe is accessible to everyone and results in a very tasty, refreshing drink.

Sugar-free apple juice cider

The process of making cider from apple juice is slightly different from the classic one. It only requires fruit fruits.

You need to squeeze out the fresh juice and let it sit without cooling. Then filter it into a jar and close it with a water seal. In this way it is infused for about 1.5 months. After fermentation, pour the juice into bottles. This must be done carefully so that sediment does not get into the juice. Infuse the mixture until completely ready for about 4 months.

Cider made from sugar-free apple juice will be more sour and fresh than a drink made from sweetened fruits.

Pear cider

This cider has a different taste from apple cider. It is more viscous, with honey and pear notes. To prepare it you need pears and a little sugar.

The fruits are crushed and processed into juice. It is poured into a container and infused, covered with a cloth, for 3 days. After the formation of foam and characteristic hissing, sugar is added to the liquid. The juice is mixed, sealed with a water seal and infused for 20 days.

The last step is pouring the juice into separate bottles. Add 1 tablespoon of sugar to each and leave 5 cm of liquid-free space. The bottles are tightly closed, and the cider is infused until the process is complete for about two more weeks.

Non-alcoholic cider

Apple lovers who don't support drinking alcohol can also enjoy this drink. This cider will have a sweet taste with fruity notes and a quick recipe due to the absence of a fermentation process.

For preparation you will need:

• 1 liter of apple juice,
• orange,
• cinnamon sticks,
• small ginger root,
• 2 liters of sparkling water without additives.

Peeled and sliced ​​oranges are placed in a saucepan along with ginger and cinnamon. Pour juice over all ingredients and bring mixture to a boil. Cook over low heat for 20-30 minutes. Filter the resulting liquid and cool. To serve, mix half-and-half boiled juice and sparkling water in a glass.

This drink can be consumed in large quantities. Due to the absence of alcohol, it will not harm your health.

How to drink cider correctly

Cider is poured into wine or any tall glasses. Before serving, it is recommended to cool it for two days in the refrigerator or a special cellar. Drink apple wine slowly, enjoying every sip. Snacks for cider are the same as for champagne: cheeses, seafood, light desserts and fruits. To feel all the notes of taste, it is better not to snack on cider.

Beneficial properties and harm of apple cider

Each drink has positive and negative effects. Cider is almost 100% fruit. They contain many vitamins and other substances that have a beneficial effect on immunity and digestion. Since apples are not thermally processed, all their beneficial properties are transferred to the drink. The main thing to remember is that traditional cider contains alcohol. Abuse not only cancels all the positive properties, but can also worsen your health.

Having all the ingredients at home, it is best to prepare this aromatic drink yourself rather than buying bottles with unknown contents at the store. Factory-made cider cannot be compared with home-made cider made on your own.

How to make cider at home? This question interests almost everyone who has tried this aromatic drink at least once. Yes, the modern chemical industry is so developed that you can achieve any taste with the help of flavorings. But this doesn't suit us. A drink made independently has completely different qualities.

It is especially useful to know how to make this drink if you have a summer house (garden, vegetable garden) and an excess of apples. Therefore, below we will tell you how to make cider at home.

The history of cider dates back to the Middle Ages. This drink was especially popular in Britain and France. However, due to the fact that apples are an inexpensive raw material, cider for a long time in Europe was considered a drink of the lower strata of the population. Indeed, ordinary people loved cider very much. The fact is that a properly prepared drink does not cause a hangover; it has a pleasant taste and aroma.

So, how to make cider at home? We will give a recipe for an apple drink, although sometimes there is a pear and quince version. Cider is one of the types, although it is less strong - a maximum of 4-7 degrees.

Answering the question about how to make it at home, it should be noted that it is very important to choose the right raw materials. In our case, these are apples. So, contrary to popular belief, green fruits are not suitable for cider at all. It is best to find something between under-ripe and over-ripe apples. There is something else to remember. Before you start working with the products, carefully review the apples. There should absolutely be no rot. If you miss a rotten barrel somewhere, the drink will taste and smell very similar to meat broth that has not yet been cooked. Agree, this is not the most sophisticated drink. What to do next? Now the apples need to be cut into several parts and twisted through a meat grinder. Please note that here you also need to know when to stop, since instead of pulp you will end up with just juice. The resulting mass can be distributed into vessels.

Choose a container like this: if you have 2 kg of raw materials, then take a container with a volume of 3 liters. Accordingly, for 8 kg of cake, a vessel with a capacity of 10 liters is suitable. Now you can add sugar. The proportion is 1:10, that is, for 1 kg of apples you need to put 100 grams of sugar (150 if you like sweet drinks). Here's another plus if you know how to make homemade cider, since you can completely control the taste of the drink rather than taking a pig in a poke from the store. After all this has been done, cover the vessels with gauze and place in a warm place.

So, the first stage is completed. After a couple of days, the drink can be strained. At the same time, the degree of cider readiness is determined by the volume of cake separated from the juice. After straining it, you can add sugar again. The proportion remains the same - 1:10, but now we take into account the resulting juice. Having done this, you can close the drink and leave it for 2-3 weeks to ferment.

Now there are little things left, since the cider can already be bottled. But the faster you cork the bottles, the tastier the drink will be. Here is the answer to the question of how to make cider at home. If everything was done correctly, the drink will be golden, with a characteristic apple aroma that cannot be confused with anything else. Now you know how to do