Making the Best Apple Cider
Language: English
Pages: 32
ISBN: 0882662228
Format: PDF / Kindle (mobi) / ePub
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cider until soft, about thirty minutes. Work the cooked fruit through a food mill and add sugar (about two cups), cinnamon, cloves, and allspice to your taste. Stir constantly over low heat until sugar dissolves. Cook it down, stirring lest it “catch” and burn on the bottom, until butter is thick enough to spread without running. Pack in hot, sterilized canning jars, leaving a 1/4 inch headroom. Wipe the rims with a clean damp cloth. Seal by taking Mason lid from hot water and placing it on jar,
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out a desired mixture with known quantities of varieties, next time you can grind the mixed apples all together. Many cider makers enjoy experimenting with new blend ratios every fall. That’s what makes good, individual ciders. Do not let the pomace stand, but press it immediately. 5. Pressing: If you are using a single-tub screw press or ratchet press, place the nylon press bag in the tub and fill it with apple pomace. Do not use galvanized or metal scoops which react with the acid in the
will ferment, but a slow fermentation rate makes a better quality cider. A good temperature range is 50°F to 60°F though decent ciders have been made in warmer areas. Set aside a gallon of fresh sweet cider, covered, in the refrigerator for topping off the working cider. Leave the top of your fermenting vessel open. The liquid will not be contaminated by air at this stage because the cider is giving off gas. Within a few days the cider will be visibly “working” and will boil over a thick foam as
ferment by adding a commercial champagne or white wine yeast to the must when it is poured into the fermentation vessel. Cider makers who want a more potent drink, or who suspect that the natural sugars in the fresh apple juice are low because of a cold, rainy summer, may want to add sugar to the must for a higher alcohol content. A hard cider with an alcohol content of less than 5.7 percent does not keep well. By adding about one cup of sugar per gallon of must before fermentation, your