Cooking the cider: the recipe for the preparation of apple wine

With the help of cider it is easy to feel like a refined Frenchman. They drink this drink quite often. But the inhabitants of France can be trusted in terms of gastronomic delights. So study the recipe for cider at home Definitely worth it. Low-alcohol wine can be made from any sorts of apples. It is best to take juicy and fragrant fruits, and the rest is a matter of your taste.

Classic cider

The recipe for a drink is quite simple. Take the ripe apples, peel and grind, put in an enamel pot, a wooden barrel or a bottle, moisten with water and leave to wander at room temperature. To improve the process of fermentation, you can add dry yeast, diluting them in water. One kilogram of fruit will require a glass of this mixture. After a couple of days, you need to squeeze the pulp carefully and pour the juice into a steamed keg or enamelware. Tightly seal the container and put it in a cool place. The drink should be kept for several weeks, after which it will be ready for use.

Recipe for cooking cider from apples dried in the sun

The same way you can make a drink with pears. It is best to take sun-dried fruits, but in extreme cases, an oven or dryer is also suitable. Pour the dried apples into a prepared bottle or barrel, pour cold boiled water. On a kilogram of fruit you need to take ten liters of water. Cover with a cloth and leave it for a few days in a cool place, then clean it in a cellar or refrigerator. Wait until the fermentation begins, then tightly seal the container and leave the drink for a month. Pour into bottles, to improve taste in each adding a highlight, and put away for storage before consumption. It is best to keep bottles in a horizontal position, in a cellar or in a cellar.

Aged cider

The recipe of preparation differs from others in that it is desirable for the drink to use apples of acidic varieties, and it can be maintained for several years. Cut the sour apples in half and leave for a day. Pound and squeeze the juice, pour it into a wooden tub and wait another day. Pour into the barrel and leave for two weeks, then tightly seal and leave for a couple of months. After that, pour over the glass bottles and plug them. This cider can be prepared with pears - they should be four times less than apples. Cider from sour apples can be drunk in six months, but it can be infused several years.

Citrus cider

The recipe for this drink is quite original. Crush fresh sour apples and put them in glass bottles. Fill with cold water and add a dry or fresh peel of lemon or other citrus. Close the cider tightly. The recipe recommends that you leave it for three days for fermentation, previously adding the diluted yeast. The present drink strain, pour the pulp with boiled water and leave to stand again. Repeat the procedure three times, mix the resulting juice. To taste, you can add a little sugar in the finished drink.