Quick homemade apple cider. Apple cider - health benefits and harms How to make apple cider at home

Make apple cider at home and invite your friends for a tasting! Everyone likes the refined and delicate taste of homemade apple wine, in which honey notes are felt, and playing bubbles in a glass with ice cubes create a good mood and a cozy atmosphere.

On the festive table, this fragrant sparkling low-alcohol drink can compete with champagne. I want to tell you about one of the recipes for making homemade cider.
It only takes 3 ingredients and 10 days of patience.
And then - only true apple delight!

Drink apple wine should be cool, enjoying every sip. However, filling the glass with a drink should be correct - gourmets advise pouring cider so that its jet breaks against the walls of the glass. While the jet flies in the air, the wine is saturated with oxygen, and the drink begins to foam, which contributes to the maximum disclosure of the flavor bouquet. Since the foam does not last long, drink the cider as soon as possible to experience its unique taste with fresh apple notes and the aroma of summer ...

Apples - 4 kg.
Sugar - 800 g.
Boiled water - 5 liters.

4 liters of finished drink

It is believed that apples with a maximum tannin content, that is, with a sour, astringent taste, are suitable for cider. In industrial production, special varieties are used that are not simply eaten (just like grapes for winemaking). But our cider is homemade, so you should not look for any special varieties for it. In principle, the worse (in the commercial sense) the quality of the apples, the better for the cider.

We wash the apples, but not too thoroughly. Wild yeasts live on their skins to promote fermentation. We cut each apple into 4 parts, remove the core.

Pour boiled water into a large saucepan, cool to room temperature, add sugar.

We put apples.

We cover the pan with gauze folded several times. Leave in a relatively warm place for 10 days. During this period, your intervention is not required. You can only periodically look under the gauze and be glad that the process is going on!

After 10 days, discard the apples and strain the cider through cheesecloth. Once is enough, but if you want the drink to be more transparent, strain several times.

Before serving, the finished cider should be cooled. And you can store in hermetically sealed bottles in the refrigerator.

And how to make it at home - read on.

Introduction to the drink

Apple cider was dubbed a fragrant and tasty drink, the strength of which is about 8 degrees. It invigorates well, tones up and at the same time it is drunk quite easily.

If you have more pears or garden berries, then you can use them instead of apples, although real apple (as cider is often called) is prepared solely on the basis of these.

Most connoisseurs of wine products believe that apple cider first appeared in France, although they also have opponents who claim that it was mentioned in ancient Egyptian history. Whatever it was, but the history of this wine has more than a hundred years.

Did you know? According to the conventional wisdom, apple cider appeared in the 11th century and was invented by Charlemagne. However, until recently (until the 19th century), it was considered rather a drink for the lower strata of society, but not for the nobility.

The natural fermentation process helps to get the desired result, for which yeast is added to the drink. Depending on the taste characteristics, all ciders can be divided into semi-sweet, sweet, bitter-sweet or bitter.

At the same time, they are classified into traditional, sweet and dry. Making apple cider will not take you much time, and given the great variety of recipes, every housewife will be able to choose the best option for herself.

Useful properties and harm of apple cider

Any drink has its strengths and weaknesses, but, above all, it is important to consider its effect on the human body.

As for home-made cider according to one of the popular recipes, it contains just a huge amount of useful macro- and microelements. That is, all the components of the fruit are not lost during the preparation of the drink.

Even in ancient times, cider was used by folk healers to treat spleen (in modern terminology - "depressive conditions"), as well as diabetes and gastrointestinal diseases.

True, there was a time when the medicinal properties of the product were questioned due to its alcohol content, but scientists managed to calm the skeptics by proving the usefulness of drinking apple wine in small quantities.

So, it activates the digestive tract, increases appetite, normalizes blood pressure and dilates blood vessels, accelerates the elimination of toxins from the body, and also slows down the aging process by blocking free radicals.

Important! The degree of usefulness of cider from apple juice depends on the variety and condition of the fruit. In addition, the cooking conditions also affect: the home version is much more useful than the industrial one.

However, in addition to the positive aspects of drinking such a drink, one should not forget about possible contraindications. The fact is that cider is a completely natural product and in some people it can provoke allergic reactions associated with individual intolerance to the constituent components of apples or other fruits used.

It is also worth remembering the strength of apple wine (depending on the recipe, it can range from 1 to 9%), using it in moderate doses. In addition, the drink will not have any other harmful effect on your body.

Did you know? In some beauty salons, clients are offered to take an apple cider bath, with a full body immersion. After undergoing such a procedure, the skin becomes silky and soft, and it is possible to smooth out shallow wrinkles.

Cooking at home

As we mentioned earlier, there are a huge number of recipes for making delicious and healthy apple wine, but in this article we will consider only a few of them, paying special attention to the simplest and most affordable.

What you need for cooking

The classic recipe for making cider provides for the possibility of using any of the 50, in particular, such well-known ones as Stair, Amber Altai and Foxville.

All of them are usually characterized by a high concentration of tannins, which give the finished drink a unique taste. Simply put, you can pick up any variety common in your region, the main thing is that they are tasty.

Important! Never use overripe or underripe apples, as such fruits will simply fall apart during processing or turn out to be too sour, which cannot but affect the final taste characteristics of the wine product being made.

For the preparation of a drink, winter and containing a large amount of tannins and sugars are excellent. In this case, the cider comes out very fragrant, tasty and healthy. Other necessary ingredients include water and sugar, and for 10 kg of apples you need to take up to 1 liter of the first component and 1.5 kg of the second.

As for kitchen utensils, the main thing is to prepare a large pot, and everything else can be found in the kitchen anyway.

The easiest apple cider recipe

This easy apple cider recipe is perfect for those who want a delicious drink but don't have much time to make it. The secret here lies in the use of wine (), thanks to which it is possible to speed up the process of making cider.

The pomace of apples is well suited for the role of the basis for the future drink, which fills a three-liter jar by exactly a third. Next, you need to add a little white raisins, a glass of sugar and half a teaspoon of yeast to it, and then pour it all with cold water, filling the jar to the brim.

After performing these steps, it remains only to put the container in a dark place and leave it there for 5-6 days. At the end of fermentation, the finished cider is filtered, and it is considered ready to drink.

When using this or any other recipe for creating an apple drink, you need to remember a few simple rules:

Important! The smell of fermentation, hissing and foam appear already 8-16 hours after laying applesauce.

• Apple cider, which is prepared at home, should ferment at a temperature of +18…+27 °C. But if, after 50 days from the moment of placing on fermentation, the process does not stop, in order to avoid a bitter taste, it is necessary to drain the cider into another jar with a straw, leaving it to ferment under the same conditions for some more time.

Other Popular Recipes

In addition to the recipe for instant apple cider, there are other equally popular options for creating the described drink: e.g. without sugar or with gas.

Sugar-free cider is considered a classic preparation, often used in England and France. It is characterized by simple technology and will surely please true connoisseurs of everything natural, and to get such a useful product, you need:

Important! If you do not plan to saturate the drink with carbon dioxide, then tightly close the container and place it for 3-4 months in a dark room with an air temperature of +6 to +12 ° C.

After the specified period, it is necessary to filter the cider again and, bottling, tightly cork.

Now consider the option of creating carbonated apple cider. All the main manufacturing steps remain the same as in the previous, “quiet” recipes, but at the same time there are some differences.

So, after removing the drink from the sediment and sterilizing the bottles (glass or plastic), where it will be stored after bottling, sugar should be poured into the bottom of each of them at the rate of 10 g per 1 liter of volume. It is sugar that will provoke weak fermentation with the release of that same carbon dioxide.

After that, fill the bottles with cider, not just to the very neck, but leaving about 5-6 cm of free space. Be sure to close all containers with lids or stoppers.

The bottles filled with cider are left in a dark room (at room temperature) for 10-14 days, be sure to check the gas pressure daily. Too high pressure can lead to an explosion of containers, so it is important to release excess gas from them in a timely manner.

Before direct use, the finished drink must be kept in a cold room for at least 3-4 days.

Since apple cider is a fermentation product of juice under certain conditions, it should be stored in such a way that it retains its fresh taste for as long as possible. Based on the technology of preparation, the drink created at home is comparable to kvass or “live” beer, which means that the shelf life will not be as long as we would like.

For a freshly prepared drink, the cellar or a cool, dark basement is the most suitable place. To ensure that fermentation does not end, it is necessary to maintain the temperature in the room at the level of + 3 ... + 5 ° С. The drink is poured into dark glass bottles, corked and placed vertically for no longer than 1 week.

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Apple cider - what is it? Is he harmful? Cider is a Cider There are a lot of myths and misconceptions about this product, but it's not that hard to sort them out.

What is cider?

Cider is a low-alcohol apple, less often pear, drink. Its strength is about 5-7 degrees. For cider, special varieties of apples are grown - sweet and sour, which contain a small amount of sugar. To date, more than 45 are suitable for making cider. The most famous and favorite of them: Black Kingston, Fox Cub, Yarlington Mill and many others.

The production of this drink is based on the fermentation of apple juice without the addition of yeast. Based on fruit varieties, cider is divided into sweet, semi-sweet, dry, semi-dry and traditional. The drink has a golden or greenish color. It has an apple scent.

From the history of cider

It is still not known exactly which country gave this apple drink to all mankind. The French, Italians and Spaniards are sure that cider is their national product. There are a huge number of legends and myths about getting an apple drink.

For example, many associate it with the name of Charlemagne (VIII-IX centuries), who, according to legend, accidentally sat on a bag with overripe and softened apples, which caused them to be crushed. This is how the first cider came about. It is also believed that King Arthur and the navigator James Cook took on board their ships a solution closely resembling cider as a cure for scurvy.

Most historians still believe that cider is the drink of the inhabitants of Scandinavia. The Celts were sure that he endowed a person with beauty and health and was delivered from the lands of eternal youth. People believed in the healing properties of this drink so much that they not only drank, but also washed their bodies with it. From the 14th century, newborns were baptized in churches in apple drink, believing that it was much healthier and cleaner than water. Respect for cider came in the 14th century, at the same time that John Wycliffe wrote The Cider Bible.

With the creation of the press (XIII century) and the beginning of the breeding of new types of apples, cider production became more modern. Guillaume d "Ursus brought out new varieties of apple fruits that tasted much sourer and contained more tannin. Mixing different varieties of apples also made it possible to create new varieties of cider. Thanks to this event, they began to be more attentive to him. In 1855, Charles IX's personal doctor released a treatise describing the medicinal properties and characteristics of cider, as well as methods and technologies for its production.

The first written mention of this drink is seen in the writings of Pliny. He described how the inhabitants of the Nile River valleys in the 13th-15th centuries B.C. liked to drink a drink obtained as a result of the fermentation of apples.

But in the course of numerous wars, cider lost its popularity, was destroyed. However, in the XVIII century, it again gained its popularity among Bohemia.

It is believed that this drink has a subtle philosophy. Undoubtedly, cider is alcohol, but if it is properly prepared, it cannot intoxicate.

Recipe for making cider at home

Apple drink can be prepared independently in the home kitchen. It is not difficult and accessible to everyone. So, homemade cider - what is it? How many degrees does it contain? First you need to understand the process of its preparation.

1. First of all, you need to finely chop apples of different varieties (or use a combine to turn them into gruel), before that, cutting out the cores and removing the seeds. It is important that the fruits are clean, without rot and blackening. Apples are not recommended to be washed, unless, of course, they are very dirty, as the peel contains bacteria that help fermentation.
2. The fermentation vessel must be rinsed with warm water and dried. Fill the vessel with fruit by one third (a little more is possible). Leave free space in the container for the formation of foam and carbon dioxide.
3. For every kilogram of apples, 100-150 grams of sugar is added. The resulting slurry must be thoroughly mixed.
4. Then it is necessary to bandage the neck of the jar with gauze and leave the container in a dark, dry and warm place for about 3-5 days. The contents must be stirred from time to time.
5. When a pungent smell, foam and hiss appear, you can safely proceed to the next step in making cider. Squeeze the juice from the resulting mixture through a sieve or clean gauze and pour into a jar (or other convenient container). After that, you need to install it on the vessel. You can also pull it on the neck instead of a water seal.
6. Future cider must ferment for 45-70 days in a dark place at a temperature of 18-26 degrees. After the allotted time, sediment will begin to appear at the bottom of the jar, and thanks to the glove, the bubbles will remain inside the vessel. The drink will begin to noticeably lighten.
7. At this stage, it is necessary to filter the apple drink again, preferably through several layers of gauze.
8. The final step involves pouring the cider into jars or bottles, corking tightly or rolling the lid on. Now it remains only to wait. After about 3 months, the cider will mature and be ready to drink.

The result should be fragrant colors. If the cooking technology was correct, then homemade cider contains about 6-7 degrees. This drink is very easy to drink. It doesn't cause a hangover. 100 ml of cider contains approximately 115-120 kilocalories.

This cider recipe is relevant in Russia, but the French and the British, for example, like to make cider without adding sugar or yeast. The drink turns out to be natural and is perfect for those who love a sour taste.

Benefits of cider

Many people think that cider is beer. But as soon as a person tries a well-prepared apple drink, his opinion will change dramatically. He will be able to answer the question of cider - what kind of drink is it.

Since ancient times, according to written sources, people used cider as a cure for scurvy and gout. Today, doctors also believe that this tasty drink in moderation is very useful for humans. It helps to cope with stomach diseases, removes stones from the kidneys, helps to lose weight, noticeably slows down the aging process, removes toxic substances from the body, which is very useful for digestion and normalization of metabolism and pressure, increases appetite.

Spas today also use cider, making baths based on it. And clients see the result immediately: the skin becomes much softer, velvety, more tender, completely “young” wrinkles are completely smoothed out. Is this not happiness for women!

Contraindications and harm of cider

Cider is a drink containing alcohol. Its use in large quantities will be harmful to health.

Like all alcoholic beverages, cider is not recommended for expectant mothers, women who are breastfeeding, and people with hepatitis, pancreatitis, intestinal or stomach ulcers. For such patients, doctors recommend limiting the use of cider or abandoning it altogether, since in these diseases this apple drink can lead to poor health. If you are trying it for the first time, be careful. In this case, you should not use it in large quantities, since individual intolerance to the components that make up the drink may occur.

How to drink cider

Real gourmets believe that cider, like any alcoholic drink, has its own technology for proper use, which you need to know in order to taste the whole bouquet and feel the aroma.

Many people call cider a foamy drink, but if you pour it into a glass, there will be no foam, because it melts instantly. To prevent this from happening, you need to pour it according to the rules.

First, you need to lift the bottle with the drink as high as possible above the glass (1 meter is the ideal distance). It is necessary to pour so that the jet of drink breaks against the walls of the glass. As a result, the cider will begin to foam, and it is at this time that you need to have time to drink it before the foam disappears. Many advise drinking the drink in one gulp.

Secondly, in order to feel all the notes of apple flavor, experts recommend drinking chilled cider without fail.

Thirdly, it is advised not to drink it to the end, as a small sediment remains on the bottom.

How to serve cider drink

Cider glasses are completely different. For example, in England and Germany, ordinary wine glasses are used for an apple drink. In France, wine glasses are preferred. In Normandy and Brittany, considered the birthplace of cider, ceramic bowls are used for this invigorating drink.

What is better to use as a snack?

Real gourmets choose special snacks for each type of cider. For example, fish, hare and poultry meat, and beef are well suited for a dry variety. Traditional cider reveals its taste well in combination with cheese, game meat. In Normandy, cider is enjoyed with fresh seafood. But one thing is for sure: fruit is perfect for cider.

How to choose high-quality cider in a store

By reading the label, you can immediately understand whether it is a good cider. A well-made apple drink should not contain yeast, flavorings and dyes. In no case should it be sweet and contain extraneous, uncharacteristic tastes for an apple.

Almost everyone knows a drink like apple cider, the benefits and harms of which are also known to many. Those who are not yet familiar with the beneficial and harmful properties of the drink should read the information.

1

Cider is a low alcohol drink. It is made by fermenting apple juice without the addition of yeast and alcohol. The drink has been known for a very long time and still remains relevant. The strength of the drink is 2-8%. The cider has a golden-greenish color, a pleasant apple aroma and a dry to sweet taste.

Low alcohol apple drink

There are many types of apple wine. In many countries, the drink is produced for mass consumption. Each country and type of alcohol has its own characteristics, distinctive features. So, for example, for the manufacture of Normandy and Breton ciders, special varieties of apples are used, which contain a large amount of tannins.

Apple cider is widely used not only as a drink, but also as an additive to various sauces and gravies, in the preparation of meat, vegetables, and is included in various cocktails.

2

The main benefit of cider comes from apple juice. Everyone knows that apples contain a huge amount of vitamins. After fermentation, almost all of them are preserved.

The composition of the fruit includes such useful substances as fructose, tannin, pectin, flavonoids, vitamins A, B and C, various trace elements. Such a complex of nutrients favorably affects the work of various body systems.

Tannin contributes to the normalization of the stomach and digestive system. Vitamin C has a positive effect on immunity, so it is especially useful to use the product in winter.

When drinking the drink, the amount of sugar in the blood is leveled, which has a positive effect on the nervous state. Improves liver and kidney function.

Drinking apple cider

In addition, modern medicine, after a series of experiments, came to the conclusion that apple wine slows down the aging process. This is due to the presence of phenolic compounds in the composition of the drink.

However, it is important to remember that apple cider has a positive effect on the body only in the case of a normalized intake of the product.

Abuse of a drink (it contains alcohol) can lead to various complications that can cause serious illness.

The beneficial properties of apple wine have been known for a long time. Folk healers prescribed cider to people suffering from depression and blues, as well as to patients with diabetes and stomach diseases.

3 Harmful properties and contraindications

Despite many positive reviews, apple cider is not for everyone. Firstly, it contains, albeit a small, but a certain dose of alcohol. Therefore, the use of the product by persons under the age of 18, lactating and pregnant women is prohibited. You can not drink the drink to people with high acidity in diseases such as ulcers, pancreatitis, hepatitis and cholecystitis.

Wine is also prohibited for those people who have an individual intolerance to the components of the product. The content of alcohol in the drink leads to a ban on the use of the product by persons driving a car. If the drink is too sweet, then it is contraindicated for people suffering from diabetes.

It is also forbidden to abuse the product, in no case should you take too much of it. The best option is to drink 0.5 cups of apple cider before dinner. Excessive consumption of the product can lead to problems with the liver and kidneys.

Cider at home.

And now it's time for the classic - apple cider.

1. For cider, apples of summer, autumn and winter varieties are taken, mostly sweet and sour, with a small sugar content.
2. When using high-sugar apples, the juice should be slightly diluted with water.
3. Apples are always carefully sorted and washed, the places of damage and spoilage are cut out, and when crushed, the stalks and the remains of the sepals are removed.
4. The French drink cider unfiltered, cloudy and without gas.

Plain apple cider

Ingredients

1. Ripe apples - 10 kg
2. Sugar - 1.5 kg

Cooking method

1. Wipe unwashed apples (it is better to take them from the summer cottage) with a dry towel, cut off the rotten parts, remove the tails and grind together with the skin and bones using a blender or meat grinder.
2. We transfer applesauce into a sterile fermentation container, the mass should fill the container no more than 3/4 of the volume.
3. Then add granulated sugar (at the rate of 150 g per 1 kg of apples) and mix well.
4. We cover the neck with gauze and leave for 3-4 days in a dark room at room temperature. Every day you need to mix the contents of the container.
5. As soon as the first signs of fermentation appear (hissing, abundant foam and a sour smell), we filter the wort through cheesecloth and squeeze the cake well.
6. Pour the resulting liquid into a clean container and install a water seal.
7. We transfer the container to a dark room with a temperature of 18–27 degrees for 1.5–2 months. After the fermentation is complete, the drink will brighten, and sediment will appear at the bottom.
8. Then carefully drain the drink through a straw and pass it through a gauze filter.
9. Apple cider is poured into glass bottles and left for 3-4 months in a dark, cool room for maturation.

Apple cider without sugar

This recipe is very popular with the French and English. It contains no other ingredients other than natural freshly squeezed apple juice.

So you can use any amount of juice in the process of making homemade cider without any proportions and restrictions.

Given that in this case no auxiliary ingredients are used to help start the fermentation process, you need to use unwashed sweet apples without any chemicals. And store-bought fruits are definitely not suitable for this recipe, in principle, as well as for others.

And the main pattern is that the sweeter the apples, the stronger the finished product will be.

Cooking method

1. Any amount of freshly squeezed apple juice is poured into a sterile container and left for a day in a dark room at room temperature.
2. Then we install a water seal or a medical glove with a small hole on the finger on the neck.
3. We transfer the container to a warm place with a temperature of 18–27 degrees for about 1–1.5 months.
4. After this time, drain the cider from the sediment with a straw and pour it into a clean container.
5. Now we leave the drink for 4 months in a cool room (preferably a cellar) to stabilize the taste.
6. Before tasting, again carefully drain the apple cider from the sediment, and then bottle it.
7. Such a drink is stored for 6-9 months in the refrigerator or cellar.

If you want the cider to become lightly carbonated, at the stage of bottling it, pour literally 10 g of granulated sugar into the bottom of the container and then pour the cider.

Then the drink will begin to ferment again and carbon dioxide is formed.

Important! In this case, the bottle should be filled with non-carbonated cider only to 75% of the total volume.

Cider with wine yeast

For cooking, you will need undiluted apple juice and a 3% wine yeast layout.

Cooking method

1. To prepare 100 g of wine yeast wiring, a glass of unwashed berries (raspberries, strawberries, rose hips), grind, pour 1/2 cup of boiled warm water and add 1-1.5 tbsp. l. Sahara.
2. Close the lid and put for 3 days in a dark place at a temperature of +20 degrees. Stir daily.
3. In apple juice (sterile, boiled), poured into a well-sterilized dish, add yeast distribution, close with a stopper with a water seal and leave for 3-4 days for fermentation.
4. If desired, the cider can be clarified with milk. To do this, you need to take skimmed milk (reverse): put the milk in the refrigerator for a day, remove the resulting cream, and put the remaining milk into wine processing. For 1 liter of wine take 1 tsp. milk. Mix wine and milk thoroughly. After that, the mixture is kept for several days at a temperature not lower than +15 °C. During this time, the wine will lighten, after 3-5 days it can be filtered.
5. Cider does not stand for a long time, so you need to drink it quickly.

You can add a little cognac to the cider, which will give the wine a fortress and an unusual taste.

Sour apple cider

Ingredients

1. Sour apple juice - 4.5 liters of juice
2. Sugar - 5 cups
3. Yeast - 25 g

Cooking method

1. Cut apples, put in a saucepan, pour water to cover the apples.
2. Infuse for 2 weeks, stirring occasionally.
3. After 2 weeks, carefully strain and heat the liquid. Add sugar and yeast.
4. Close and put in a warm place for fermentation.
5. After the start of fermentation, pour into a barrel, at the end of fermentation, seal the barrel.
6. Bottled after 6 months.

Alternative Apple Cider Recipe

Ingredients

1. Apples - 5 kg of apples
2. Water - 6 l
3. Honey or sugar - 1.5 kg

Cooking method

1. Sour forest or garden apples cut into 4 parts. Put it in a clean canvas or linen bag, tie it up and place it in a clean enameled dish with a lid or a wooden barrel with a false bottom.
2. Top with a wooden, preferably mesh, circle, press down with a load so that the apples do not rise, and pour syrup from boiled water and honey or sugar.
3. Cover the dishes with a cloth and leave to ferment in the cellar.
4. After 4-5 weeks, making sure that the cider is fermented, carefully pour into a clean dish and leave in the cellar.
5. Pour the pulp with the same syrup in the volume of the drained cider and after 4-5 weeks again drain the fermented cider into a clean dish, and pour the pulp for the third time.
6. Mix the cider of all the plums and set aside in a cold place until it ferments well (usually 6-9 months).
7. Fermented, settled, transparent apple cider is bottled, corked and kept for another 3-4 weeks in the cellar.

Forest apple cider

1. Sort out wild apples collected in August, remove spoiled and damaged fruits and let them mature well.
2. At the bottom of the prepared barrel with a hole for a sleeve 10-14 cm in diameter, put some dried apples and fill 3/4 of the volume with fresh ones.
3. Pour apples with cold boiled water, cork the barrel and put in the cellar for 4-5 weeks for fermentation.
4. After draining the finished cider, pour boiled water over the pulp again and repeat this throughout the winter, spring and even summer, until the apples get wet.
5. Drained apple cider is stored in the cellar. This cider is stable, but it can be very sour, so you can add sugar or juice and a little baking soda to it before drinking, you get a delicious fizzy drink.

Dried apple cider

Cider is best obtained from peeled fruits before drying (without skin and seed box), cut into slices and dried in the sun.

Cooking method

1. Pour dried fruits into a prepared barrel or glass bottle and pour cold boiled water (10 liters per 1 kg).
2. Close with a cloth and, without clogging, put in a cool room for 2-4 days, and then transfer to the cellar, where it is kept until the drink ferments.
3. At the beginning of fermentation, clog the barrel with cider with a cork (tongue) and leave it in the cellar for 3-4 weeks. The quality of such cider will increase if it is bottled at the beginning of fermentation, putting a raisin in each.
4. Place tightly closed bottles in the basement or cellar in the sand in a lying position and store until use.

Apple cider recipe according to Brockhaus and Efron

To obtain a sweet cider intended for immediate consumption, one should take 1 part of tart apples and 2 parts of sweet ones, but if the cider is supposed to be stored for a long time, then, on the contrary, 2 parts of tart apples and 1 part of sweet ones; at the same time, it is necessary to mix such varieties of apples that ripen at the same time.

Cooking method

1. Ripe and soft apples and pears should be pressed immediately after picking and crushing.
2. After rapid fermentation, the wine is poured with yeast (that is, from the thick that has settled to the bottom of the vat) into clean barrels in which there is a quiet fermentation; if it does not start, then add pure beet sugar 800-1200 g per 8 buckets to young cider.
3. The fruits must be washed and cleaned before crushing; dishes (vats, barrels, tubs, mugs, etc.) must also be impeccably clean. Some dilute the must of apples and pears with water in an amount: in the first case - 5-8%, in the second - 10-15%.
4. Pressed pulp is poured with water, which after 10-12 hours is pressed again, and the resulting liquid is mixed with the initially separated pure must. If the must is diluted with water, then for every 8 buckets of the latter, 9-11 kg of sugar should be taken, which is mixed with the must before or during fermentation.
5. Ready cider, before bottling, if it is cloudy, is cleaned either with fresh wine yeast in an amount of 5-10%, or with skimmed milk (4/5 cups for 8 buckets).

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