Cider (two of its own)

[Option 1.]

Cider (two of its own)

Category: Blanks

Ingredients
apples
sugar
water

Cooking method

• Cider is a low alcohol beverage made by naturally fermenting apple juice without adding yeast. When, a few years ago, my garden filled me with apples, I decided to use some of them for drinks and studied many of our and foreign sites in search of a suitable recipe. The classic cider recipe, which is ready after 6-8 months, did not suit me with the duration. I took several more or less suitable recipes and prepared cider according to all the selected recipes at once. After analyzing the results and taking into account the mistakes, I developed 2 cooking options for myself, which I am ready to share with you. The first option is shorter - the cider is ready for use in 1.5-2 months. The second option takes 3 months (ready when the first one ends). I do both at the same time.
• We start by preparing the sourdough (to shorten the time for fermentation to start). To do this, 3-4 good apples from a branch and a handful of raspberries (you can strawberries, blackberries, black currants, rose hips) UNWASHED, grind into dust, put in a jar, add 2 tbsp. l. sugar and 100 ml of warm water, cover with gauze and leave to ferment in a warm place for 4-5 days. We add 1 tbsp daily. l. sugar and 100 ml of warm water, mix. As a result, we have an excellent starter culture by the time the main process starts.
• The main process is to squeeze juice from mostly UNWASHED apples. I pour the squeezed juice into food cans (for water) with a water seal. Add the sourdough squeezed through cheesecloth and sugar syrup cooled to 30 * C, boiled at the rate of 800 ml of water + 600 g of sugar for every 4 liters of juice. That is, in each 10-liter canister I have 8 liters of juice and about 2 liters of syrup.
• Option 1. We leave the container in warm place for 10-14 days for intensive fermentation (in cool weather, the period can take up to 18-20 days). We drain from the sediment into another container, filtering through cheesecloth folded 3-4 times (I pour it into a well-washed bucket, rinse the canister and return the fermented juice to it), add raisins at the rate of 2 things per 1 liter of mash (i.e. 10 liters - 20 pieces) and leave to ferment for another 10-14 days, but in a cool place. Then again pour through the cheesecloth into bottles, leaving 5 centimeters unfilled to the top, add 15 ml of cooled sugar syrup to each bottle for each liter of cider brewed at the rate of 100 g of sugar per 100 ml of water. Close tightly and leave to ferment in a cool place for 3-4 weeks. Better longer.
• Option 2. We leave the container in warm place on days 14-21, filter, add sugar syrup, cooked at the rate of 60 g of sugar per 80 ml of water for each liter of mash (i.e., for 10 liters - 600 g of sugar in 800 ml of water), transfer to cool place for 1-1.5 months. We filter into bottles, not adding 5 cm to the top, adding to each bottle 15 ml of syrup, cooked at the rate of 100 g of sugar per 100 ml of water, for each liter of cider. Close tightly. We leave to ripen for another 1 month.
• The photo shows "early" cider - before pouring into bottles. It still smells like mash and has not lightened. After maturing in bottles, the cider becomes more transparent, carbonated, with foam (if poured into a container of no more than 1.5 liters) and does not have a mash flavor. The taste is refreshing, reminiscent of kvass, but with a distinct apple flavor.

Hurrah!!!!! I waited for the recipe !!!!

[Lena]

Lena, Lenok, they put the squeeze on me on the recipe, although the process is still in full swing - today I just bottled 1 option. It is still cloudy, but everyone has already tried it ... In the finished version, the cider is much more transparent and delicate, although 4-6 degrees.

Good recipe, thanks, I also waited.

Linochka, dear, thank you! Forgive us impatient ones. Everything, I will cook! I immediately had questions.
1. How many apples are there for 1 batch for a 10-liter canister.
2. I have a 20 liter bottle. Can I fill them halfway?
3. Please take a picture of your water seal. When I make wine, I build it. But as I do not seal the throat of the bottle, it is impossible to do it efficiently (I cover it with clay and wrap it with cling film).
4. Which option do you like best?
5. Is the cool place underground? Or you can put it in a distant unheated room (the temperature is 5 degrees lower than in the heated part of the house).
Thank you, Linochka, in advance!

It is still cloudy, but everyone has already tried it ... In the finished version, the cider is much more transparent and delicate, although 4-6 degrees.

Lina, we believe. But we also want to cook cider, so we rather needed a recipe. We are so impatient.
I join Lyudochka, I didn't even have to write a list of questions, everything has already been written for me.

Lyudochka, I didn't weigh the apples, but about 1.5 times more juice (that is, about 15 kg of apples for 10 liters). I put a dense foam-puree from the surface of the juice on an apple souffle in pies and make an apple-tomato sauce, some of the rest of the extracts go to pancakes and pies, the rest to the chickens. Bottles (20 liter) can of course be used for primary fermentation. I make in 10 liter cans. Now I'm embossed with a water seal. Instead of a water seal, you can simply attach a rubber glove with one pierced finger, or put a tight cotton-gauze plug in the narrow neck of the bottle.

A cool place is 10-15 * C, now you can just keep it outside (open balcony). I like both options, but the second option is both tastier ... and stronger.

Instead of a water seal, you can simply attach a rubber glove with one pierced finger.

Lina, thank you very much! I understand everything! And the glove as a water seal is very comfortable.

but the second option is tastier ... and stronger.

I completely rely on your taste and I will do the second option. Tomorrow I'll start the process ...

[Lenochka]

I join Lyudochka,

Lenochka,

My husband only asked if it was possible to make cider at home, if I had a recipe. Today I will please, so as not to grumble, why am I hanging on a bread machine))) How many apples you need, approximately, in buckets. And the variety matters, which one is preferable?

[Marina]

MarinaLina answered this question to me like this:

I haven't weighed the apples, but somewhere in 1.5 times more juice (that is, for 10 liters, about 15 kg of apples).

Does the variety matter which one is preferable?

For the French and Belgians, the variety matters, but when the apples break trees with their mass, the variety does not matter. The optimal ratio is 2 parts of sour varieties: 1 part of sweet ones. But this has little to do with our reality.

But this has little to do with our reality.

It is very important when apples are not really easy to eat. Maybe someday the recipe will come in handy. Until then, bookmark

Lina, thank you very much for the wonderful recipes, this year again there are a lot of apples, and it is very easy to make cider according to your recipes, last year I forced my husband to do these things, he didn’t think it was so easy, the recipes were mom’s time-tested , so this year she quietly feeds the calves with apples and does not bother me. so I'll go pick apples, make a leaven to please my husband.

A post written by me in the evening has gone somewhere. Strange !!! I am writing again ...
In general, Lina, I started making sourdough in the evening. The apples from the branches are not very ripe. I took a blackberry as a berry. From the bottom of my heart I laid it down. I didn't wash them. But it rains endlessly. Will this greatly slow down the process? I chopped everything with a blender and poured it into a 3-liter jar. Look, Linochka, looks like it?

Luda, everything is fine! Now sugar, warm water and a warm place. For 3-4 days you will feel a strong smell of fermentation, do not forget to feed her!

This jar already contains sugar and warm water. And they stoked the stove today. I leaned the jar against the warm wall ... I'll feed it tomorrow, I won't forget ...
Thank you, Linochka!

Lina, I wrapped my jar of sourdough with an electric heating pad (at the very minimum of t). I put a jar with a heating pad in a box. I measured the temperature - 28 * in the box. So the conditions are met.

Luda, you're in luck, I'm sitting on a new chicken coop, it's not finished yet (I promised my wife a report, but so far only photos of a semi-finished product, I'm building together with my husband, I don't have much time), I answer. With leaven and yeast, you have to adhere to the exact conditions, they cannot "tolerate". It is necessary to observe the T-th regime, otherwise nothing will work.

So, everything is still going the way!
Linochka, this is how I see the answer from you, then I immediately remember that you are not writing to us from an office and a comfortable chair, but sitting on a pine tree or on a roof. This is especially remembered after midnight! And you never delay with the answer. Thank you, Linochka, for this special!

Lina, today is the 2nd day of my leaven. Now I took it out to feed it, and there was such a cap with foam and a distinct smell of fermentation. It wanders well! I fed and put it back in a warm box.
Lina, I have a question about apples. I have already said that my garden is resting this year. There are not many apples under the apple trees. If there are, they are mostly beaten. And on the trees, they are not quite mature yet. Can you remove unripe apples from trees?

Of course you can, and the fallen ones will come down, only they will have to be washed and the barrels cut off. And immature go well and you don't need to wash them off the branch.

Thank you, Lina! So I will!

Lina, hello! Today is four days for my leaven. It ferments so well and the fermentation smell is very strong. I decided that it was time to start the main process. Collected 2 buckets of apples from the tree. I didn't wash them, but the rains wash them for me. From this number of apples, only 4 liters of juice turned out. I made a syrup for these 4 liters from 800 ml of water and 600 gr. Sahara. I poured out all the leaven. Tomorrow I want to make another 4 liters of juice and pour it into the same bottle + the same amount of syrup (800 ml of water and 600 g of sugar). The end result is 10 liters. Is it okay? Or do you need your own sourdough for the next 4 liters of juice? I seem to have read in your recipe about "Apple Champagne" that you can fill a canister more than once.
And another question. It seemed to me that there is a lot of pulp in the juice. Well, the foam was also a cap. To understand how much juice I still have, I strained it through 2 layers of non-woven fabric. All the foam lingered, but there is pulp in the juice. The question is this. Wouldn't it hurt the process if I'm filtering the juice?

Tomorrow I want to make another 4 liters of juice and pour it into the same bottle + the same amount of syrup (800 ml of water and 600 g of sugar). The end result is 10 liters. Is it okay?

Lyuda, of course you can, I always do that. And the leaven is enough for everything.

Wouldn't it hurt the process if I'm filtering the juice?

It will not harm, since it is the juice that is needed. I also filter, otherwise one dregs.

Thank you, Lina! So, while I'm doing everything right.
Lina, I also wrapped a bottle of email. heating pad at a minimum. There already wanders with might and main. Or can you leave it at room temperature? I am now 18 *. What's the best?

It is better to warm, you can not all the time, but to warm.

Then let it get warm! I won't carry a bottle here and there ... Thank you, Lina!

[Linadoc]

Linadoc, and if glass containers do not need to be shaded from daylight? I read somewhere that sunlight (and probably daylight) is harmful when making wine. How about cider and champagne?

No, you don't need to shade, but you should try to keep the T-th mode.

Thanks, the temperature is OK.

[Marina]

Marinathen everything will work out. I sent a can (3L) of unfinished cider to good friends near Bobruisk, they will stand it to the end already at home.

Lina has finished everything. I squeezed out another 4 liters of juice, poured the syrup and added it to the same bottle. It stands in a box. It wanders so hard! The foam hat appeared. And the smell is even felt through the plug.
You said you don't need to shade.And I have most of the bottle in the box, so it's not very light there. Only through the top of the bottle is the juice illuminated. And if you remove it from the box, it is difficult to create the desired temperature regime. Will it go this way or somehow come up with another?

Luda, the lighting is not important! There is no difference. The main thing is temperature! Warm at first, then cool. This is important, not light.

Thank you, Lina! The temperature is normal. This means that the bottle will stand all this time with a heating pad in the box.

[Linadoc]

Linadoc, Lina, I am again for consultation. Today is 11 days for my cider from option 1 (raisin). It looks like this: a cloudy liquid, a thin layer of foam on top, a layer of sediment below, the glove is still decently inflated (the size of a small melon), occasionally (smooth such flights) you can observe some kind of movement. The temperature regime was maintained in the range from 24 to 28 degrees.
Is it possible to do further manipulations with it?
Do raisins need to be washed and is there any difference what it is - black or white?
A further cool place is the veranda (18-20), basement (now 10-12)?

Marina, I have the same number of days for my cider. Only I have the second option. Thank you for asking these questions. They also occurred to me - both about the cool place, and about the end of the stay of the cider in the warm.
Linochka, I also have a light foam on the surface, but the liquid is unclear.

[Luda]

Luda, I actually have two bottles with different options, just the second option costs longer according to the recipe, and this one is on its way. So we are waiting for what Lina will tell us.

[Marina]

Marina, it's great that you do two options, and even champagne! Then compare and share your impressions?

Do everything according to the recipe. The described type of cider is correct, do not forget to strain. You don't need to wash the raisins. Cool place - 5 to 12 * C.

[Linadoc]

Linadoc, thanks for the consultation. So everything is according to plan.
Luda, I will definitely share, the main thing is not to spoil.

[Linochka]

Linochka, Thank you so much ! Marina and I seem to be trying hard. So we are experiencing. I want to do everything right.
Marina, let's hope for an excellent result.

Girls, I am back at the dacha, I could not enter the site for 3 hours, because "such a user does not exist," wrote the Chief. In general, I went in, I'm sitting on the top of the pine trees, it's cold, wet and sorry for the time spent. But I'm not talking about that, you are great, that you are moving forward, you will see - there is a NATURAL deliciousness ahead! I'll come, emboss a photo of the bottles, start opening it in 10 days. But I've already tried the cider - my legs moved, it's okay, although I was on duty after the shift (30 hours, that is, a day and another working day), it doesn't take much ...

... my legs moved, okay, ...

Thank you Very much interested in the process itself and the result! I'll try to portray.

I am back at the dacha, I could not enter the site for 3 hours, because "such a user does not exist," wrote the Chief. In general, I went in, mlyn I'm sitting on the top of the pine, it's cold, wet

Linochka, extreme again! XXI century is called!
Thank you very much for worrying about us! I'm sure we will succeed.

[lappl1]

lappl1, Good afternoon, I read your message ... I laughed a little about plasticine. You know, I'm a wine lover, and I've always built everything for me as best I could, including plasticine. Until I stumbled upon Maybe it will interest you!

[Linadoc]

LinadocHow do you brighten cider? I liked your recipe very much!

[Julia]

always built as best she could, including plasticine. Until I stumbled upon Maybe it will interest you!

Julia, very much even interested! Already followed the link. There are so many interesting things! And what a cheap odor trap!
Thank you very much, Julia! You need to select more products to place an order!

[Julia]

Julia, the whole joke is that with the correct preparation of cider, very few body movements are needed, and the result is pleasing. Of course, the classic recipe is an excellent result, but I can't stand 6-8 months. Therefore, I worked out these options, where the result is the same (I'll be modest, cider is both stronger and tastier), but 2-3 times faster.You don't need to lighten anything, it will brighten up perfectly. I'll open the bottle and emboss the photo. Until then, my battery:

It is already clear that it has become transparent. And by the time of consumption, there will be no questions at all, only pleasure.

Lina, the battery - you can't take your eyes off! I hope I can do the same!
Lina, I have a question again. I make cider according to option No. 2. The recipe says that in a warm bottle it costs 14 - 21 days, and then transferred to a cool place. Today my cider is 14 days old. How to understand if this is enough or wait 21 days? I'm afraid it won't turn into vinegar ...