Unfortunately, apple cider is not very popular in the CIS, although in many countries of Europe it has long been a popular alcoholic beverage. They especially like it where the mass cultivation of grapes is impossible due to climatic conditions.
Apple cider appeared in ancient times. The first written mention of him left the famous Roman writer and historian Pliny. In fact, this drink is nothing more than a fruit wine. The real apple cider, made only from pure juice, is produced in some areas of France, and most other producers from different countries (Germany, Austria, Switzerland, England and others) are bred with water.
Not all types of apples are suitable for the production of quality apple cider. In France and other countries, massively producing this drink, special sorts are developed, which are called "apples for cider". It is believed that the most suitable for this drink are only 48 varieties, among which are sweet, bitter, sweet-bitter and sour. The main criterion of suitability for the production of cider is the presence in the fruits of the so-called "tannins" and their acidity. The optimal combination of apples: 40% sweet, 40% - bitter, 20% - acidic.
Apple cider different producers are prepared in almost the same way. Fully ripened fruits of different varieties are selected and mixed. Sometimes the recipe uses different proportions, set for different brands of the drink. In some of them, a certain number of pears or other types of fruits are added. From the crushed fruit squeeze the juice and get the so-called "must", after which it is filtered and poured into oak barrels. In dark, dry premises, the barrels are left for five weeks. At this time, the wort naturally ferments. After the end of fermentation, a low-alcoholic drink with a strength of 5-7% is obtained. Before bottling, apple cider is filtered, clarified, pasteurized. Most often this drink is enriched with carbon dioxide, resulting in an excellent sparkling fruit wine. More expensive is the method of "champagne", which does not differ from the production of grape champagne. Dry apple cider can "back up" with high-quality cognac. As a result of this procedure, a drink with a strength of up to 10% alcohol is obtained. It is believed that the higher the strength of the drink, the better the concentration of carbon dioxide remains. Ready cider is poured into thick-walled bottles, adding to it a small amount of sugar solution, which causes the process of repeated fermentation. When 8 g of the sugar solution is added to the bottle after fermentation in the bottle, a pressure of 2 atmospheres is formed. This drink is considered "quiet". When added to 12 g, a pressure of 3 atmospheres ("medium") is formed, and at 16 g the most "sparkling" and strong apple cider is produced.
Fans of natural alcoholic beverages can easily make such a drink themselves. As soon as the "apple salvage" begins, cider can begin to be prepared from ripe apples. To do this, select apples of several varieties (sour, sweet and bitter), wash them, cut out all rotten places and wormholes (if any), remove the stems. Fruits are cut, passed through a meat grinder or a juicer. Juice with a cake is placed in glass bottles, barrels or other containers intended for fermentation of the product. In the container add sugar (100-120 per 1 kg of weight). The capacity is covered with gauze and put in a warm dry place. After 3-4 days, the apple cake will surface, and the juice will remain on the bottom. Juice is filtered, pressed cake and sugar is added to it (100 g per 1 l). The container is closed with a lid, with a carbon dioxide outlet tube withdrawn from it, the end of which is lowered into a jar of water. Prepared in this way the juice is fermented 14-20 days. At the end of fermentation, the juice is filtered and poured over cans or bottles that are tightly sealed. To obtain a sparkling drink, you can use a siphon with carbon dioxide.