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Apple Cider Method 1
1. Wash the apples and dry the water on the surface.
2. Cut the cleaned apples into thin slices, remove the core, and then cut them into thick slices.
3. Put them into a clean glass jar with a layer of apples and a layer of rock sugar
4. Pour in pure rice wine
5. Seal the jar, put the lid on and leave it in a cool place for more than three months
6. After soaking, remove the apples and store the cider in a glass jar, diluting it with water when drinking
Apple Cider Method 2
1. Wipe the water off the surface of the apples after washing to ensure that the containers holding the cider are clean and prevent the cider from deteriorating during the production process.
2. Use pure rice wine made from grains and clean glass bottles for the wine.
3. Take care to seal the cider well during production to prevent bacteria from entering the air and damaging the cider. The longer the production time, the darker and more beautiful the cider will be.
4. Keep the cider in a cool place during and after preparation, not under sunlight or high temperature. After the wine has steeped, separate the pulp, strain it and place it in a glass jar in a cool place.
5. There will be some pulpy sedimentation in the soaked cider. You can filter it twice with a clean gauze so that the wine is clean.
6. Soaked cider should not be drunk directly because the high concentration may damage the esophagus and gastrointestinal tract. It should be diluted with about 8 times cold or lukewarm water (I also added a little honey, very tasty).
