After the fall, there were a lot of apples in the market. In the winter, I almost got tired of eating apples. Then I might as well make it into apple cider, change the style and make it now. It’s delicious to drink right before the Spring Festival.
There is not much information about cider here. It has a long history of being brewed and popular overseas, and its popularity in recent years doesn’t need much description. It’s healthy, easy to drink and simple to make.
Ingredients: Apples 600g Sugar 75g Cider yeast 0.5g (cider yeast) Tools 1 1.8L fermentation jar 1 ziplock 1 plastic bag 1 rubber band Peel, peel and dice the apples (or peel and core and press directly, strain out the pulp and use only the juice) and place in a clean detoxifying fermentation jar for use. Pour the sugar into the water and boil it over low heat until it is completely dissolved. Of course, you can skip this step and pour the sugar directly into the fermenter. Meanwhile, start the yeast for use.
Pour the active yeast into the fermentation jar and stir well. Seal the mouth of the jar with a sealing cloth. After 24 hours of fermentation, seal the mouth of the jar with a plastic bag. Wait for fermentation. 30 days later, you can taste it when you open the jar.
