How to make homemade apple cider? How to prepare apple cider.
Ingredients: apples, white wine, rock sugar
1. Wash the apples, wipe the surface water, and then cut them into small pieces (wiping the surface water is good for corrosion).
2. put some icing sugar in the bottom of the bottle, then the apple slices layer by layer, and then sprinkle icing sugar on the surface (I like to add sugar in this way, huh, in fact, you can drop it anyway ……) wine has corrosive properties, so it is best to use glass bottles.
3. Pour rice wine. The wine should not exceed the apple slices (about the amount of wine and sugar: I used 450 ml of wine in this bottle, and about 80 grams of icing sugar. The amount of wine depends on the apples. Only the apple pulp should be completely soaked. The amount of sugar can be whatever you want. There are not so many rules for home DIY!) .
4. Cover the bottle with a layer of plastic wrap, tighten the cap, and leave it in a cool, dry place for more than 3 months.
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 (after a long soak, there will be a small pulp suspension in the wine, so filtering the wine first and then bottling it will make it look cleaner and brighter).
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 drink, mix an appropriate amount of fruit wine with 1-2 times pure water or honey water.
To make apple cider
1. Wash and slice the apples.
2. Place the apple slices and rock sugar on a large glass jar layer by layer, making sure there is a large gap between each layer. The amount of icing sugar should be controlled, less than half of the apples. The exact ratio is up to the individual. More rock sugar will make it easier to ferment. After fermentation, it will be more sour, but less apple flavor.
Ferment in a tightly sealed glass bottle in a cool place above 20℃ and below 30℃.
4. If you have glutinous rice wine, open it after fermentation for about 2 months and add glutinous rice wine, then seal it again and ferment for 5 times. Otherwise, you have to wait for about 10 months. At this stage, you can say that the production of apple liqueur is complete. Raw apple wine has a very poor appearance, with impurities such as suspensions. Don’t worry, this will not affect your diet.
Raw wine after treatment
Sterilization: Boil the wine over fast heat, remove from the heat immediately, and let it stand for half a minute (in fact, it does not matter if you do not sterilize the wine, as the wine acid bacteria can inhibit the growth of bacteria.)
After filtering, there will be some suspended solids and other impurities in the original wine. These suspended solids are actually denatured by pectin, which is harmless to the body, but will affect the appearance. Simply filter through multiple layers of gauze. Cider.
Apple cider is filtered and mixed with raw wine and honey. Generally speaking, 80% cider, 15% raisin and 5% honey is more appropriate. The ratio can be adjusted according to personal preference.
When drinking it is best to add pure water (not boiling water, will destroy the nutrition), because the concentration is too high, the taste is too heavy, the nutrient absorption effect is not good.
