The summer of 2013 turned out to be fruitful for apples. All six of my apple trees in the garden were literally bursting with fruit. The lower branches lay on the ground, the upper branches cracked under the weight of the crop. All ripened almost at the same time.
We made jams, made compotes, dried them for two years in advance, and, finally, my time has come. The task is to collect all the ripened apples in one day, select the whole ones and press the juice, which will then make an excellent cider.
This story was sent by my subscriber Michael D.
Ingredients and preparation for the process
The semi-finished product will be laid in September, and the finished product will mature by the New Year. At the same time, the juice cannot be kept in the air and in the light for more than 4 hours, as it darkens and can begin to turn sour in hot weather without having time to ferment.
If I cannot process all the apples at once, then the juice extraction will have to be stretched into 2 doses. First, the first portion is processed in order not to let the semi-finished product stand for more than 4 hours, then we take on the second.
I prepared glass 20-liter bottles – washed and dried. To initiate the fermentation process, I diluted yeast at the rate of 10 grams per 20 liters of juice. I prepared water locks with a three-liter jar of water. I checked the tightness of the bottle caps and the outlet of the water lock tubes. You can start.
I cut the washed and dried apples into pieces and put them into juicers – my own and neighbors mobilized for a while. The juice is thick with pulp. I do not filter it, but pour it into bottles as I have it.
We will filter the semi-finished product. I taste the juice – how sweet it is. The best cider is obtained from sweet and sour apples – and wanders on its own, and not compote at the exit.
The first stage
I’ll tell you right now, don’t add sugar! Get a brew. If the apples are sour, then you may not be able to make cider. It’s better not to start then.
I fill the bottles by ⅔, I need more. A semi-finished product, or if you want – a wort, will give foam during fermentation, which will dry out from above and can block the exit of gases from the bottle. I add diluted yeast, close the lock and put in a warm, quiet place.
We don’t let anyone close – this is important!
Apple orchard in June
I regularly check the operation of the lock, the release of gases (it will begin in a week, no later than the tenth day), the cleanliness and level of water in the bank, the level of foam. After 30-40 days, the foam will fall, a precipitate will fall, not all, but the main one.
Carefully pour the semi-finished product through cheesecloth into a new or washed clean bottle and continue the process. Everything is the same: I put the lock, I watch the release of gases and the water level in the bank.
The second stage
Unfiltered cider bottled
It’s been three, three and a half months. There is no smell in the pantry. The gases stopped coming out. I shake the bottle slightly and let it stand for another week or two.
I check again: I sit in front of the bottle for 15-20 minutes to make sure that the gases are no longer coming. Here you can drain our cider – very carefully and with respect.
I drain the clean top into a sterilized container before finally bottling into clean bottles with screw caps.
I filter the bottom layer with sediment through paper filters 1-2 times and also bottle it.
Cider drained from the top of the bottle has no sediment – a clear, amber color and can be stored for years if the cork is not opened and air is not allowed inside. Stick your label on and give to your friends. They will appreciate!
I usually pour the last “bottom portion” into a siphon and put it in the refrigerator. Drink chilled. Very tasty, especially in hot weather!
What’s the result
My cider was made from the harvest of six apple trees of three different varieties, of different sweetness and juiciness, so I will not call the resulting product by any specific name.
I have been keeping several bottles of that harvest in the pantry for 7 years now. Subject to technology, it is excellent, does not deteriorate, does not turn sour.
For those readers who have a lot of apple trees in their garden, I recommend trying to make your own homemade cider. It’s simple, it won’t take much time, however, after four months you will be pleased with the excellent result!
What do you cook with apples?