Ingredients: 4 apples, 1 glass jar, 80g sugar, 450ml rice wine. 2. Soak the apple pulp completely, then put in the icing sugar. Cover the bottle with protective film and seal it in a cool place for three months. 4. When the wine turns golden, it has been soaked and stored in a cool, refrigerated place. Note: When you want to drink the cider, you can open it and drink it straight away, or add an appropriate amount of honey for better results.
Step 2: Wash the apples and wipe the surface with water. 2. Place some icing sugar at the bottom of the bottle, then encode the apple slices layer by layer and sprinkle icing sugar on the surface. Wine is corrosive, use glass bottles as much as possible.
3. Pour rice wine. The wine should not exceed the apple slices (approximately the amount of wine and sugar: I used 450 ml of wine and 80 g of icing sugar in this bottle. The amount of wine depends on the apples.
4. Just soak the apple pulp completely. Cover the bottle with a layer of plastic wrap, tighten the cap and leave it in a cool, dry place for 3 months or more.
5. When the wine is golden brown, it has been steeped. Pick up the apple slices and leave them unused. Strain the wine 1-2 times through clean gauze or filter paper. 6. Place the filtered wine in a clean, water-free glass bottle, cover the bottle with plastic wrap, and screw on the cap. Keep in a cool place or refrigerate. To serve, mix an appropriate amount of fruit wine with 1-2 times pure water or honey water.
Step 3:
1. Scrub the apples with a pinch of salt to remove dirt and wax, then allow the skin to dry naturally.
2. Core the apples and cut them diagonally into thin slices.
3. Boil the container in advance with boiling water to allow the water to evaporate naturally, then place the apples in the container in the order of one layer of apples and one layer of icing sugar, placing them about 2 cm from the mouth of the bottle (i.e., basically filled), then add the icing sugar until the bottle is full.
4. Fill the container with rice wine. The wine must cover the apple slices.5. Then seal the plastic wrap around the mouth of the bottle, put the lid on, and leave it in a warm place for more than three months. At this point, when all the apples are yellow-brown and dry and floating in the wine, and the wine is a bright golden color, take care to remove the apples before drinking and strain the wine twice through multiple layers of gauze to remove any pulp left in the wine.
