Surely everyone has heard about cider; it is a low-alcohol drink made from fruit juice by fermenting it. Most often the drink is made from apple juice, but pear cider is also very popular. According to the technology of preparation, cider is essentially only “carbonated”.
France is considered the birthplace of this drink. apple cider produced in this country is considered to be of the highest quality. Apple drink is also very popular in Germany, Spain and Great Britain. But for last decades cider production began to improve in the countries of the former Soviet Union.
Now we will look at several simple recipes how to make apple cider at home. There is nothing difficult in making cider; all we need are apples and possibly sugar.
Easy Homemade Apple Cider
Ingredients:
- 10 kg. apples;
- 1.5 kg. Sahara;
Ideally, to make apple cider, you need to use blocks with high content tannin, but at home we will make do with the varieties that we have. It is best to use a mixture of sour and sweet varieties of apples in a ratio of 1 to 2. To prepare a drink according to this recipe, you need to use unwashed apples.
Preparation:
Unwashed apples should be placed in a warm room for 2-3 days. If the fruits are very dirty, they can be wiped with a dry cloth. Then remove all leaves and tails from them.
The recipe is designed to ensure that fermentation will occur due to wild yeast living on the surface of the fruit; it is for this reason that the collected apples cannot be washed.
Grind the apples with a blender or meat grinder until pureed. The pits and skin do not need to be cleaned.
Pour the applesauce into a fermentation container. It is recommended to first rinse the container with hot water and wipe dry. Fill it to about 2/3 of the volume. The remaining space is necessary for the formation of foam and carbon dioxide. At this stage, you can use a regular pan of suitable size as a container.
Add one and a half kilograms of sugar and mix everything thoroughly.
Cover loosely with a lid or gauze.
Place the container in a dark, cool place for 4 days to start fermentation. The contents must be stirred every day to destroy the dense top layer of pulp.
As soon as the pungent odor characteristic of fermentation appears, the liquid must be separated from the pulp. This can be done simply by straining the mash through a couple of layers of gauze. Pour the apple juice into a clean bottle for further fermentation. We install a water seal or a rubber glove on the neck as a valve.
At home, apple cider should ferment in a dark place at a temperature of 18-25 degrees for 45-65 days.
As soon as the water seal stops blowing bubbles, sediment has appeared at the bottom of the container, and the juice itself becomes lighter, this means that it is time to drain our juice from the sediment and filter it through 3-4 layers of gauze.
Pour the resulting drink into bottles, close tightly and place in the refrigerator or other cool place for another 90 days to allow the drink to infuse. After this time, the cider can be considered ready. Keeping cider in closed bottles for a long time saturates the drink with carbon dioxide, resulting in the drink becoming “carbonated” like champagne.
The end result is an aromatic apple drink with a strength of 6-9 degrees and a beautiful honey color. You can make pear cider using exactly the same recipe; you can also get a very tasty drink if you mix apples and pears.
Recipe for making cider from juice
This recipe is considered a classic; it is prepared in England and France. It’s very easy to make, probably even easier than the recipe described above.
- Apples different varieties(you can add some pears);
Preparation:
- We process unwashed fruits into juice in any way convenient for you;
- We leave it for several days at room temperature and drain the sediment into a fermentation container;
- Install a water seal or glove;
- Place in a warm, dark place for a month;
- After the apple-pear cider has finished drinking, carefully drain the drink from the sediment. We pour it into bottles, close it tightly and put it in a cool place for a few more months; this stage must be done so that the drink becomes carbonated, that is, it becomes “carbonated”. To better saturate the cider with carbon dioxide, add a little sugar to each bottle, 1 tbsp. l. per liter will be quite enough.
If, after the juice has played out, you are not satisfied with its strength, then you can add a little sugar to it and let it ferment again.
Pear cider
The recipe for pure pear cider is practically no different from apple cider, it’s just that, as a rule, pears contain more fructose than apples, as a result of which pear cider turns out a little sweeter and stronger than apple cider.
Cooking technology:
- Squeeze out the juice;
- Let it ferment;
- Drain off the sediment, pour into bottles and close tightly.
- We insist in a cool place.
The description of the pear cider recipe has been greatly abbreviated so as not to be repeated twice. If something is not clear, you can watch a video recipe for making cider at home.
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We make cider right at home from our own products
This drink was first made in France and it resembles champagne, only it is created from apple juice. Anyone can make cider at home, the main thing is to stock up on enough apples, sugar and yeast. The color of the drink can be soft green or golden, and its taste is just as varied - from dry to completely sweet. It is very important to use sweet and sour apples of autumn, winter and summer varieties to create the drink. If you use apples with a high sugar content, it is best to dilute the resulting apple juice with water and do not add a lot of sugar.
Before preparing the drink, you need to sort the apples and wash them well, and you also need to cut off those places where there is any damage. When chopping apples, be sure to remove the stems, and when fermenting the drink, use only special live yeast. This drink has a very low degree, and therefore it is not capable of making a person intoxicated. This wine, if consumed within reasonable limits, will only bring benefits, because it is very rich in vitamins. But when planning to prepare this low-alcohol drink, be patient and attentive so as not to deviate from the recipe.
Not yet picked ingredients for the future drink “Before preparing the drink, you need to sort the apples and wash them well, and you also need to cut off those places where there is any damage.”
The simplest and most interesting recipe
As with any other recipe, you need to start by thoroughly washing the apples, otherwise the cider at home will not be of the highest quality. After peeling the apples from the core, cut them into four parts, and then pass them through a meat grinder or use a food processor for this. Pour everything into a large bowl and load sugar on top of it, which should be added to 150 grams per kilogram, then leave this mixture for three days in a warm place, first covering it with gauze. We filter the risen pulp, squeezing out the pulp well, and pour the juice into a three-liter jar.
Put another three hundred grams of sugar into the same jar and, closing the lid, leave it to ferment for three weeks. By creating a drink according to this recipe, you will end up with a special taste and aroma that can surprise you. Upon completion of fermentation, pour the resulting wine into bottles and leave it sealed in a cool room. And if you add a little soda to it, you get an excellent fizzy drink that can brighten up any celebration. But this is not the only recipe for the drink; there are several other very interesting ways to make cider from apples.
Home appliance for making homemade cider “After peeling the apples from the core, cut them into four parts, and then pass them through a meat grinder or use a food processor for this.”
Two more easy recipes
Place the chopped apples in a container and add water on top of the apples, leaving it for two weeks. When this period has passed, the resulting liquid must be strained and then heated by adding yeast and sugar. Next, the resulting mixture must be placed in a warm room and allowed to ferment, poured into a barrel. To make high-quality cider at home, you must follow all the requirements of the recipe, so try not to deviate from the recipe when preparing it. Therefore, you need to strictly follow the proportions by adding five glasses of sugar to four and a half liters of apple juice with water, and you will need 25 grams of yeast.
Cider is also made with the addition of honey. Keep the sealed barrel in a warm room for six months and then bottle the resulting drink and that’s it, the drink is ready. For one more recipe fresh apples need to wait for two weeks fresh air and then finely chop. After this, the chopped apples are dipped into a wooden barrel, bottle or any enamel container, spilled with a little water and left warm for fermentation. But before that, it is best to put dry yeast (the grounds that settled to the bottom during fermentation) in the same bowl in the amount of one glass per kilogram of apples. When three days have passed, you can take out the drink and squeeze out the pulp, and pour the juice into bottles and put it in a cold room.
“It is necessary to comply with all the requirements of the recipe, so try not to deviate from the recipe in preparation”
Drink made from dried apples and pears
To make cider at home, you don’t have to use only apple juice, sugar and yeast; you can add other ingredients to give it more flavor. unusual taste. To create such a drink, use a mixture of dried apples and pears, but before drying the fruits must be cleared of the seed core and skin. Also, before drying, the fruits need to be cut and dried in the sun, and it is better not to resort to using special dryers or an oven. It is better to use glass containers as dishes, in which you need to put the fruits and fill them with water at the rate of ten liters per kilogram.
In this form the drink can be served on the table. There is no need to seal the dishes, just cover them with a cloth and put them away for several days (preferably 4) in a cool place. After this, the drink must be transferred to the cellar and left there until it begins to ferment. As soon as the drink has fermented, close the container with a cork and leave it alone for three or even four weeks. If at the very beginning of this process you put a little raisins into the bottle, the quality of the final drink will improve significantly. Bottles of the drink are placed in sand in the basement and stored in this position until consumed.
“To create this drink, use a mixture dried apples and pears, but before drying the fruits must be cleaned of the seed core and skin.”
Recipe from a mixture of sweet and sour varieties
Apple cider is prepared at home using different recipes, and each of them is time-tested and will definitely give the desired result. But if you like to experiment, you'll love this recipe. Before preparing the drink, the apples should lie down for some time, and when they soften (it is important not to let the apples rot), sort them out and weed out the spoiled ones. After this, you need to chop the sour and sweet apples (each variety separately) and squeeze the juice out of them, leaving it for several days in a cool room until the grounds settle. Then feel free to drain and mix the two types of juice in the proportions you like.
When bottling this drink, don’t forget to put a few raisins in each bottle to give the taste a unique flavor. In a dark and cool room this drink can be stored for a whole year. There is another recipe for apple cider at home, and it also includes sour apple varieties - the most preferred for making this drink. Clean glass bottles you need to fill it with chopped ripe apples; barrels and enamel pans are also used for these purposes.
To prevent all the vapor from evaporating, wear gloves on the jar. “When bottling such a drink, do not forget to put a few raisins in each bottle to give the taste a unique flavor.”
Add to apples cold water and lemon or orange zest. Sprinkle wine yeast on top and leave the sealed bottles to ferment for three days. Strain the infused drink and pour the pulp a second time. boiled water, which should be the same amount as you drained the drink. A similar procedure can be carried out up to three times, which will ultimately give three units of cider per unit of apples.
Video
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.
Classic recipe
By classic recipe You will need a minimum of products 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 apples 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.
Just 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
Option for instant cooking 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.
As a container we use sterilized three liter jar. 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.
Just a note. If the apples are sweet or sweet and sour, you will need to prepare 1.5 liters of them. If sour, 1 liter is enough. The best option is 1.5 liters from different types 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.
Just 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.
yeast 300 gr.;
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. Basically, the gas bubbles are almost invisible, which makes the cider similar to apple wine.
- Be sure to filter homemade cider to remove sediment.
- Thoroughly wash and dry plastic or glass containers for pouring cider.
- 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.
- Pour cider into bottles, not adding 3-5 cm to the neck, and close tightly.
- Leave to ripen for two weeks in an unlit place.
Make apple cider at home and invite friends over for a tasting! Everyone likes sophisticated and delicate taste homemade apple wine, in which you can feel honey notes, and playing bubbles in a glass with ice cubes create a good mood and a cozy atmosphere.
On festive table this aromatic sparkling low-alcohol drink can easily compete with champagne. I want to tell you about one of the recipes for making homemade cider.
It only requires 3 ingredients and 10 days of patience.
And then - only true apple pleasure!
Apple wine should be drunk cool, enjoying every sip. However, you should fill the glass with the drink correctly - gourmets advise pouring the cider so that its stream breaks against the walls of the glass. While the stream flies in the air, the wine is saturated with oxygen and the drink begins to foam, which contributes to the maximum development of the flavor bouquet. Since the foam does not last long, drink the cider as soon as possible to experience its unique taste with fresh apple notes and the aroma of summer...
Apples - 4 kg.
Granulated sugar - 800 g.
Boiled water - 5 l.
4 liters of ready-made drink
It is believed that apples with the maximum tannin content, that is, with a sour, astringent taste, are suitable for cider. In industrial production, special varieties are used that are simply not used for food (just like grapes for winemaking). But our cider is homemade, so you don’t need to look for any special varieties for it. In principle, the worse (in a commercial sense) the quality of apples, the better for cider. 
We wash the apples, but not too thoroughly. Wild yeast lives on their skins, promoting fermentation. Cut each apple into 4 parts, remove the core. 
Pour boiled water into large saucepan, cool to room temperature, add sugar. 
Add apples. 
Cover the pan with gauze folded several times. Leave in a relatively warm place for 10 days. During this period, your intervention will not be required. You can only periodically look under the gauze and be glad that the process is going on! 
After 10 days, throw away the apples and strain the cider through cheesecloth. Once is enough, but if you want the drink to be clearer, strain several times. 
The finished cider should be cooled before serving. You can store it in hermetically sealed bottles in the refrigerator.
In France and Spain, cider has long been popular. Cider refreshes and gives strength, promotes good appetite and lifts your spirits.
Cider is a low-alcohol drink reminiscent of apple wine, but cider fizzes and foams like champagne.
Let's learn today how to make your own cider so that it turns out beautiful and sparkling.
We will make cider from apples with the addition of pears, which will give the drink a delicious aroma.
So let's get started!
Cider ingredients
To make cider, we will need:
- 1 bucket of red apples;
- 1 bucket of green apples;
- 1 bucket of lemon pears.
If there are no pears, you can make cider from apples alone; this will not make it worse, but its aroma will lose its pear notes.
Making cider
1. To make homemade cider, we first need to get juice from apples and pears. To obtain juice, you can use a juicer, or you can use a regular meat grinder, as shown in the photo:
2. We pass apples and pears through a meat grinder and get juicy pulp:
3. Squeeze the pulp of apples and pears through cheesecloth to obtain juice:
4. The total amount of processed apples and pears will yield approximately 8-9 liters of juice. The juice should be checked for sweetness using a hydrometer:
As you can see in the photo, the sugar content in freshly squeezed juice is approximately 12%. If this juice is fermented, its alcohol content will be approximately 5-6%.
5. Apple juice you need to pour it into 3-liter glass jars and leave, closing with a water seal, so that it ferments:
6. After 5-6 days, the fermentation process is completed. The cider must be strained through cheesecloth to remove sediment and other impurities:
7. After the apple-pear cider is strained, you need to taste it for strength.
Usually the strength after the first fermentation is very low and it is advisable to increase it a little. To do this, you need to add a little more sugar to the cider and let the cider ferment again.
Granulated sugar is added at the rate of 50 g per 1 liter of cider.
8. After re-fermentation, the cider must be carefully drained from the sediment and clarified.
The cider is clarified with bentonite clay, which is used in winemaking to clarify and absorb impurities.
The preparation of a mixture of bentonite for cider clarification is as follows.
Dry bentonite clay is diluted with a small amount of water until a homogeneous slurry is obtained with a consistency reminiscent of thick sour cream.
Bentonite diluted with water should be added to a bottle of cider, shaken well and left for several days until the bentonite settles and clarifies the cider.
9. After the bentonite has settled to the bottom in the form of sediment, the cider must be carefully drained using a tube into another container so that the sediment remains in the bottle.
10. After this, the cider needs to be saturated with carbon dioxide to give it its characteristic sparkling quality.
To do this, add 1 tablespoon of sugar to disinfected plastic 1.5-liter bottles and pour cider, leaving a little free space at the top (3-5 cm from the neck).