Cider is obliged by the origin to the French peasants who found a great way of processing of a harvest of apples. Over time the apple wine gained broad popularity far outside France, the sold quantity of its versions is hardly calculable. And still it is possible to try to make cider independently.
Preparation for preparation
houseconditionsThe juice extractor, sugar, wine yeast, plastic tanks, special curved wine tube and, of course, apples will be necessary for you for preparation of cider in . From 50 kilograms of fruit about 30 liters of ready wine have to turn out. Apples, certainly, have to be ripe and without any visible damages. The grade at the same time doesn't play great value, cider can be done of any apples, even from sour, however at the same time it will be necessary to increase amount of the sugar used for preparation.
Sugar in cider can be replaced with addition of pears in number of 10-30% of the total weight of fruits.
Apple juice
Prepare apples for push-up of juice from them. It is possible just to cut them with pieces and to pass via the juice extractor, and it is possible to treat them just as it was done by the French peasants – small to cut, place in capacity, to crush in gruel, to shift to a linen towel, to carefully wring out juice from the turned-out weight. Pour ready juice in the plastic capacity as which the small canister or usual plastic bottles can serve.
Wander cider it is the best of all to leave slightly lower at a temperature room, approximately near 16-18oc.
Blockage
But also the canister and at bottles has to have a possibility of their blockage by means of a special wine tube which role comes down to allowing the gas emitted during fermentation to be taken away freely outside and at the same time to interfere with penetration of external air to a fermenting liquor. As a last resort it is possible to do also without such tube, having inwrapped a bottle the most usual stopper. But then you should turn off every day it half way and immediately as soon as gas comes to light from within, to twist back not to start air inside.
Some, especially sustained grades of cider can ripen nearly not about a year.
Maturing of cider
Add to juice sugar at the rate of 1-1.5 kg on kilogram of apples. In principle, no other additives are required any more. Apples already contain some amount of the yeast necessary for fermentation, you will need to wait only and to monitor periodically removal of the formed gases. For full maturing cider needs about 3 months. If you want to accelerate several process, you can gain special wine yeast. With their help cider will be ready in 2-3 weeks since the beginning of preparation.