It’s autumn. The autumn winds have caused a sudden drop in temperature and most areas have been affected. Both in the south and north, the number of fevers, colds and coughs has increased considerably, especially among the elderly. If you have cider in your home, it is easy to carry and drink, which will have a preventive effect and reduce the incidence of many illnesses.
Apples are a warm fruit that grows in most areas and are common and easy to store. Many people have become accustomed to the inexpensive fruit. In fact, apples are rich in sugar, pectin, protein, vitamins, dietary fiber and many minerals, and are suitable for most people of all ages and body types. There are no contraindications to eating apples. Making wine from apples will have more effects and a wider range of uses.
Some of you may think that because cider is made from apples, it has similar effects to apples. In fact, this is inaccurate. The effects of cider are incomparable to those of apples. Cider is greener than blue.
Cider enhances the nutritional content of apples. Because cider is made from fermented apples, it not only inherits the nutrients of apples, but also adds amino acids such as aspartic acid, serine and tryptophan, which are needed by the 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 has the ability 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 very 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. When we harvest our apples each year, we can do even more. 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. 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 only using apples for cider, there is no need to add rock sugar, honey or white wine. The best container for fermentation is a slow fermentation keg. The fermentation is very good, no mixed bacteria, high yield of wine, beautiful color and almost no white film.
If you are using glass bottles, jars, etc. to make your wine, you will need to scald them in boiling water, sterilize them, and then seal them up. Because glass bottles, jars, etc. are often poorly sealed, all kinds of bacteria can easily enter and waste the hard-cut material. Once this happens, don’t be in a hurry. There are more uses for adding brown sugar and water as Eco Enzyme. It is not recommended to use bottles containing mineral water and beverages for making wine. This is because it is made of #1 plastic. Plastic materials #2 and #5 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 that you use a knife to suspend it. This wax is not the wax from the fruit itself, but the wax from the subsequent processing. Make sure that the apples are soaked in fermented water for at least 45 minutes. Apple stalks store water 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 buy the white wine, honey and rock sugar cider in advance. The white wine should be made, not mixed. It is sold in supermarkets and online. The strength 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 cider Describe three common methods: First method: making cider puree from apples only This method is the simplest, but requires more utensils and sterilization. Soak the washed apples in enzyme water in a slow fermentation bucket to sterilize the bucket and apples. Turn the enzyme-soaked dry 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. You can always remove the apple cores, or leave them out if you’re busy. Although apple cores are poisonous, they can be ignored. Place the chopped apples in a container and place the lid in an airtight place. Don’t open the lid halfway and don’t stir or other bacteria will get in.
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 the 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. You can use food-grade glass jars, tins and canisters.
3. Fermentation, maturing and filtering of cider Cider should not be exposed to sunlight, nor should it be kept in a place that is too hot or too cold. A place with air flow is moderate in temperature. Half a year or more, depending on fermentation temperature and container. The longer the wine, the better. Good cider, like white wine and enzymes, can be stored for a very long time, the longer the better. As it ages, the color of the cider will darken over time.
When the wine is ready, strain it and store it in a cool place. When straining, some pulp will settle in the wine, which is a good thing. It can be eaten with this liquid, but if you mind, you can stack a few layers of clean gauze and strain it.
4. Uses for Cider There are so many uses for 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 straight. 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 removing liver and gallbladder stones, and can be used to make an enzyme tea for health.
5. Preparation and Application of Enzyme 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 which 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 disease will be effectively controlled and the body will recover quickly.
