Ingredients needed: 3 pounds of sweet and sour apple, 1.2 liters of pure water, 1.4 pounds of sugar, 1 gram of fruit wine yeast, 1 gram of pectin enzyme, 1 gram of yeast nutrient, 1 kitchen scale, and a large enough glass jar.
The method of making homemade cider is explained in detail. 1. Wash the apples, dry the surface, remove the core and cut them into small pieces. Meanwhile, dissolve the weighed amount of sugar in pure water.
2: Put the chopped apples and the dissolved sugar into a jar.
3、Dissolve the pectin enzyme in a small spoon of water and pour it into the bottle.
4、Dissolve the yeast nutrient with a small spoon of water and pour it into the bottle.
5、Activate the yeast (put the yeast into a small container, pour in 38-40℃ warm water, do not exceed this temperature, stir well, let it stand for 15 minutes, then stir a few times).
6: Pour the yeast solution into the bottle. (Please note that the yeast solution should not be cooled or heated easily, so the temperature difference between the yeast solution and the apple syrup in the bottle should not exceed 10 degrees.)
7. Then stir well with a clean, dry chopstick. Stir the pulp and liquid well, then place the bottle in a cool place and start fermentation within 24 hours.
On the second day, the pulp floated, the amount of liquid was much more than yesterday, the color became lighter, and there was still a noise.
9. On the third day, there is not much change compared with the second day, but there is a little juice. When you open the lid to vent the air, you can smell a little alcohol.
10. The next few days, not much change, the fermentation tapered off and the sound was not as strong as the previous days. On the eighth day, strain the mixture from the pulp, continue bottling, cap and ferment. The cider is then left to settle slowly, filtering every four or five days. After filtering four or five times, the cider is basically ready. The higher the clarity of the cider, the better the quality and taste of the cider!
