Cider can enhance the nutritional content of apples. Since cider is fermented from apples, it not only inherits the nutrients of apples, but also adds new amino acids such as aspartic acid, serine and tryptophan, which are needed by the human body. Our own cider does not contain any added agents, such as color preservatives, and has several times the Vc content of apples. Cider can smell strongly fruity, sweet and sour. It is known to regulate chronic diseases, remove toxins from the intestinal tract, protect the liver, and protect the skin.
There are several ways to make cider. Some are simple. They are made directly from the apples, with nothing added. Others are a little more complicated, requiring the addition of rock sugar, honey, and white wine. We can all try this and see which one works better for us and our families. We can do even more when we harvest the apples each year. I believe that if you start taking action now, your own cider will certainly help you and your family stay healthy.
1. Prepare the cider
1. Container. Buy them ahead of time. If you have spare bottles in your house, use them. Both old and new containers must be cleaned, disinfected and dried in the air. No water droplets should be carried in the containers.
If you are using the apples for cider only, there is no need to add rock sugar, honey or white wine. The best container for fermentation is the slow fermentation keg. The fermentation is very good, no mixed bacteria, high yield of wine, beautiful color and almost no white film.
If you use glass bottles, jars, etc. to make sake, you need to scald them with boiling water, sterilize them, and then seal them up. Because glass bottles, jars, etc. are usually not sealed well, various bacteria can easily enter and waste hard-cut materials. Once this happens, don’t be in a hurry. Adding brown sugar and water as Eco Enzyme has more uses.
It is recommended to use bottles containing mineral water and beverages to make the wine. This is because it is made of #1 plastic. No. 2 and No. 5 plastic materials are acceptable.
2. Apples. It is best to use a pesticide-free fertilizer swelling agent. Apples should be washed one to two days in advance. If there is wax on the surface, it is recommended to suspend it with a knife. This wax is not the wax from the fruit itself, but the wax from the subsequent processing. Make sure the apples are soaked in fermented water for at least 45 minutes. Apple stalks store water very easily and must be dried. After washing them the first day, they are almost dry the next day.
3. Purchase additional ingredients. If you need to add white wine, honey and rock sugar to make the cider, you will also need to purchase the white wine, honey and rock sugar in advance. The white wine should be made, not mixed. It is sold in supermarkets and online. The degree of the wine is usually 5-9 degrees.
As for the quantity needed, we should buy it roughly according to the size of the container and the number of apples.
2. Steps for making apple cider
Describe three common methods.
The first method: using only apples to make cider puree
This method is the simplest, but it requires more vessels and sterilization. Soak the washed apples in enzyme water in a slow fermentation bucket to sterilize the bucket and apples.
Turn the enzyme-soaked dried apples three times, then slice them three times. If you have enough time and want to ferment the wine more quickly, cut it into smaller pieces. The apple cores can be removed at any time, or left out if you are busy. Although apple cores are poisonous, they are negligible. Put the cut apples into a container and place the lid in an airtight place. Do not open the lid halfway and do not stir or other bacteria will enter.
The second method is to use apples, white wine and honey. The ratio is one pound of apples, one pound of rice wine and about half a pound of honey. It is best to melt the honey and white wine together first, then pour them into a container with apples and seal it for three months or more. The amount of wine can be more. If there are apples that are not soaked in wine, shake them properly, but do not open the lid.
Third method: Mix apples, white wine and rock sugar. One pound of apples, one pound of white wine, and one or two to half a pound of rock sugar will do.
The latter two methods do not require very tall vessels. Food-grade glass bottles, jars and tins can be used.
3. Fermentation, maturation and filtration of cider
Cider should not be exposed to sunlight, nor should it be kept in a place that is too hot or too cold. The temperature is moderate in places with air flow. It can take more than half a year or half a year, depending on the fermentation temperature and the container. The longer the wine, the better. Good cider, like white wine and enzymes, can be stored for a long time, and the longer the time, the better. As the storage time increases, the color of the wine will darken over the years.
When the wine is ready, strain it and store it in a cool place. When filtering, some pulp will settle in the wine, which is a good thing. It can be served with this liquid, but if you mind, you can put a few layers of clean gauze and strain it.
4. Uses of apple cider
There are so many uses for apple cider. You can use the wine as we use it every day, but there are more uses for cider than regular wine.
Because of its high acidity, you can’t drink it directly. You need to add about eight times as much warm water. Add honey after diluting for a better taste.
Apple cider can play a big role in the process of removing liver and gallbladder stones, and can be made into an enzyme anti-inflammatory tea for health care.
5. Preparation and Application of Enzyme Anti-inflammatory Tea
Pour one part of fruit enzyme, one part of apple cider and one part of honey into a container and stir well to mix a few grams. If you don’t have apple cider, you can use fresh lemon juice instead.
Enzyme Anti-Inflammatory Tea has all the functions of enzymes, cider and honey. It is a good natural antibiotic that can effectively kill bacteria, anti-inflammatory, reduce phlegm and swelling, etc. It is easy to make, portable, tasty and effective.
How to use: Take one tablespoon of the original solution three times a day, then drink plenty of water. You can also put 2 tablespoons of apple cider in a bottle of drinking water and drink it when you are out. It is recommended to drink Enzyme Anti-Inflammatory Tea at the beginning of the symptoms. The cider disease will be effectively controlled and the body will recover quickly.
