How to make apple cider?
I wanted to make my own apple cider, and then I found it online to share with you.
Method 1
First wash the apples
Then let the apples dry naturally or wipe them with a clean cloth
Cut all the apples into thin slices
Then put one layer of apples and one layer of rock sugar into a clean glass jar (1 kg of apples to 4 taels of rock sugar)
Finally, wait for the icing sugar to melt and separate the water from the apples.
According to my colleague, this natural fermentation method will first turn into cider. It takes a year to turn into wine. If you want to speed up the process, you can wait about 1 to 2 months and then pour in pure brown rice wine. Don’t put the wine and apples together, as it will taste great.
Method 2
1. Apple wine
Production method: 300g of glutinous rice wine, 300g of apples, 60g of honey. Wash and peel the apples, cut them into pieces, put them in a wide-mouth jar, add the wine and honey, and shake well. Seal it in a cool place and open it after a week. Add three times the amount of wine and boiling water and drink.
Health benefits: The combination of apples and wine is a healthy drink that you must choose. It can eliminate constipation, create dark spots, boost metabolism, and relieve boredom and fatigue. Long-term consumption will make your body look great.
Method 3
Ingredients.
2-3 apples and a bottle of rice wine (preferably glutinous rice wine)
A sealed glass jar and a large bag of rock sugar
Method.
1. Wash the apples (scrub with salt to remove the wax), air dry, remove the seeds and slice (cut the fruit with a fruit knife, place a layer of plastic wrap on the bottom plate and cut again to avoid the taste)
2. Soak in boiling water in a sealed jar for sterilization and air drying
3. Fill the jar with a layer of apple slices, mound them with a layer of icing sugar, then pour in the rice wine and cover with a lid.
4. It can be eaten in a cool, dry place for three months (the older it is, the better it smells, but use it up as soon as possible after opening the lid)
How to use: Mix the prepared cider with water in the ratio of 1:8
DIY apple cider is healthy and beautiful, cleanses the intestines and strengthens the stomach
Choose a good wine to make different flavors
DIY cider is made by soaking fresh fruit in ready-made wine for a period of time and combining the nutrients and flavors of the fruit with the wine to make different flavors of cider. Thus, the selected wine will have different flavors. In principle, either type of wine can be steeped to make cider, but there is a difference between naturally made wine and chemically produced wine. It is best to explain the reference ingredients in detail before purchasing. Generally speaking, chemical ciders have a strong choking taste, are not very mellow when imported, and lack a sweet taste variation, so they produce less flavorful chemical ciders. Brewed rice wine produces the best tasting cider, and the strength of other grain wines can vary. For example, sorghum wine gives the cider a slightly wine-like aroma.
Fruit season is a good time to make cider
Most fruits can be made into cider. In addition to the five most common types of cider in this demonstration, others such as willow, willow pulp, grapes, tomatoes, longan, poppy seeds, kumquats, and plums are all good choices. The method is basically the same. As long as the fruit has been washed, wiped or air-dried, peeled or seeded, and large pieces of fruit sliced, it can be soaked in the right amount of wine and sugar. The amount of sugar can be adjusted according to your preference. If you are afraid of alcohol, you can put in more, but it will also increase the heat of the cider. If you happen to have too much fruit in your house, that’s actually a good time to make wine. You can also use fruit that is in season. They are sweet and inexpensive. They are only good for large scale production.
Natural cider that ages better
Steeped cider must be aged for at least 3 to 4 months before it can be consumed. As it ages, the flavor of the cider gets better and better. It tastes best after about a year. Of course, after 3 to 5 years of maceration, the strength will become more characteristic. If you want to steep for a long time, remember not to open the lid too often, as it can easily breed bacteria. When brewing a large bottle at a time, it is best to divide it into smaller bottles to reduce exposure to the air.
Cider with high acidity can corrode the container. Plastic or metal containers should not be used. The only option is a glass bottle that can be sealed. They must also be cleaned and dried well before use. If the container or fruit is not dried after cleaning, it will ruin the purity of the cider and even cause it to spoil.
Cider has a very long shelf life. As long as it is stored properly and does not deteriorate, it can be enjoyed over time. In addition to being completely sealed and protected from water penetration, the storage area should be protected from direct sunlight. A well-ventilated kitchen cabinet, even under a table or bed, is a good place to store cider.
How to drink cider and its culinary applications
Brewed cider can be consumed directly in dilute form. It is suitable for both cold and hot drinks. Dilute with 5 to 8 times the amount of water and drink 1 to 2 cups per day. It is best to drink cider sparingly at the beginning to allow the stomach and intestines to get used to it, and then gradually reduce the amount of diluted water, otherwise it will easily stimulate the stomach and intestines too much. The most appropriate time to drink is after meals, which can help digestion and eliminate greasy feeling. It is best not to drink on an empty stomach.
Wine has the effect of harmonizing flavors and enhancing aromas, so it is a very easy seasoning in cooking. Cider naturally tastes better than regular wine because of its fruit flavor. In particular, it can soften meat and improve the color and freshness of seafood. When it is too salty, adding a little cider can also help remedy the situation. When using cider in vegetables, remember to add it at the end of the marinade or cooking. Too much heat will evaporate the aroma. In addition to going directly into vegetables, it is also a good application for sauces.
The production of cider requires a period of maceration in order to have a full-bodied and good taste. To avoid forgetting the correct production time for a long time, it is best to label the date of production immediately after sealing the whole bottle so that you can verify that the soaking time is sufficient, especially when making successive batches of different flavors or batches of cider, and that the stored wine is easy to manage.
Apple Wine: Blood and Kidney Tonic
Ingredients: 2 green apples / 400cc of aged wine / 350g of fine rock sugar
Directions
1. Wash the apples, wipe off the skin with a paper towel, cut off the core, and then cut into fan-shaped slices.
2. Take a clean, waterless glass jar of suitable size, place the apples in exercise 1, pour in the wine and sprinkle the sugar evenly.
Method 2: Seal the bottle with a layer of plastic wrap, then close the lid and store in a cool place for at least 3 months.
Choose green apples for cider than red apples, the greener and more astringent the taste, the better. You don’t have to spend a lot of money on imported, big, beautiful apples. Small, cheap and affordable local apples are the best choice. It is important to soak the apples as soon as possible after slicing, otherwise they will easily discolor, but even if they do, the flavor will not be affected.
