Cider, low alcohol drink from apples, is long since popular in England, France, Germany, Spain. It is prepared from special grades of apples, the taste of drink is in different countries various: from a tart and dry English cider, to sweet Spanish.
It is required to you
- For cider from sweet apples:
- - 1 kg of ripe sweet apples;
- - 1 glass of raspberry, wild strawberry or dogrose;
- - 1.5 cup of sugar.
- For cider from sour apples:
- - 5-6 kg of sour apples;
- - The 5th glass of sugar;
- - 25 g of yeast.
- For pear cider:
- - 5-6 kg of sour or not really sweet pears (4-4.5 l of juice);
- - 5 glasses of sugar;
- - 25 g of yeast.
Instruction
1. Cider from sweet to a yablokprigotovta wine wine starter. Take 1 glass of raspberry, a wild strawberry or a dogrose (don't wash some berry!), carefully crush them, boil 0.5 glasses of water, slightly cool (boiled water isn't necessary) and fill in berries, add sugar. Close capacity with fault wine starter a cover and sustain not less than 3 days in the dark place and at a temperature of 20 wasps. Don't forget to mix distributing of times a day.
2. Take 1 kilogram of fresh ripe sweet apples, wash up, remove shanks and leaves, cut out a core, crush by means of the blender, or very small chop a knife. Take the clean and dry enameled ware, glass large bottles or a wooden keg, fill up the crushed apples there, add wine wine starter and leave in the warm room for 2-3 days that apples began to ferment.
3. Wring out the fermented alburnum by means of a manual press or a piece of the gauze put many times over, merge juice in the clean enameled ware, the steamed keg or the sterilized glass capacity and put in the fridge, in a cellar or on a glacier.
4. Cider from sour to a yablokvymoyta apples, remove shanks and a core, small cut, put in a pan. Fill in with water so that to cover apples on 1-2 centimeters, insist 2 weeks, stirring slowly with once a day. Filter and heat liquid, but you don't boil. Add sugar and yeast, pour in densely corked capacity, a zakuporta and put to the warm place for fermentation.
5. Pour in a wooden keg or the enameled ware as soon as liquid begins to ferment. Seal the capacity as soon as fermentation stops. Leave for 6 months in a cold spot, pour on bottles.
6. Pear cider Touch pears, choose mature, put in the warm place until they are softened. Wash up, remove shanks, leaves and a core, knead to a condition of puree. Wring out juice by means of a manual press, filter through the gauze put several times, pour in clean ware, put to the warm place, let's begin to ferment.
7. Trace the moment when bubbles rise to a surface, and the deposit will settle on a bottom. Pour cider in a wooden keg or the enameled ware, densely close and put to the cool place – the fridge, a cellar, a glacier - for 6-7 months. Filter and pour on bottles.