This cider was made last year. It’s been seven or eight months. It tastes great.
Lately, I’ve been obsessed with infused fruit wines and ciders. It is magnificent to have large and small glass bottles in the house.
When making cider, the first thing to keep in mind is the following.
The first thing is the choice of container. Choose a clean glass bottle.
2. When making the cider, pay attention to sealing it well to avoid damage to the cider from airborne bacteria.
3. Keep the wine in a cool place during and after steeping, not under sunlight or high temperature. Separate the pulp, filter the wine, put it in a glass bottle and keep it in a cool place.
4. The steeped fruit wine should not be consumed directly. Because of the high concentration, it may damage the esophagus, intestines and stomach. It should be diluted with about 8 times cold or lukewarm water (I add a little honey, it’s delicious!). It’s delicious!
How to make apple cider
Ingredients: 500g of apples, 500ml of pure rice wine, 200g of rock sugar.
Directions
Experience sharing: 1.
1. After washing the apples, dry the water on the surface and make sure the container for the cider is clean to avoid damaging the cider during the production process.
2. The wine should be pure rice wine made from grains.
3. The longer the production time, the darker and more beautiful the cider will be.
4. There will be some pulpy sedimentation in the soaked cider. You can strain the cider twice with a clean gauze so that the wine is clean.
