Apples are a common fruit in life and people eat them almost every day. After a long time, I think it’s boring. In fact, there are many different ways to eat apples. Making cider not only extends the storage time, but also changes the taste. It’s a great option. So how should cider be made?
I. How to make apple cider
Materials: apples (I use four), sugar (I use white sugar, many people say rock sugar will be better), glass jars
1、Clean the glass jar and wipe the water dry.
2、Wash the apples, then drain the water from the skin of the apples.
3、Remove the core of the apples and cut them into thin slices without peeling them (of course you can).
4、Put one layer of sugar and one layer of apples into a glass jar, making sure to fill it up. If it is cut into small pieces, as the apple will shrink later, it will look good. Then put a plastic cap on the top of the jar and add another cap (to prevent leakage). By the way, remember to label and write down the date so you don’t forget the time.
Then wait for the apples to ferment. If the temperature is around 25°C, the fermentation will start producing hot bubbles in about 2-3 days. The bubbles will gradually increase, and after the climax, the bubbles will gradually decrease until there are no bubbles at all. At this point, the main process of cider fermentation is over. Try opening the lid and smelling for alcohol. If there is, this means that the first stage was successful. 6. After the main fermentation process is complete, pour the cider into another clean, sterilized glass bottle and store it for one to two months. It is said that the cider itself does not have a high alcohol content. If the alcohol content of the cider is not high, it will be difficult to preserve. If you want to keep it for a long time, add some white wine (sorghum wine) at this time. Even the leftover cider residue will be delicious after drying.
