Do I need to cut apples to make cider? Homemade apple wine cider with carbonation.

What is not made from apples: jam, marmalade, jam, juice, vinegar and many other products. But in this article we will talk about such a wonderful drink as apple cider. The beauty of this nectar is that it has a very mild taste; many who try it for the first time often do not even realize that they are drinking an alcoholic drink. Below we will look at both simple and quite sophisticated recipes for apple cider at home.

Cider is tricky! Even if you don’t feel the strength of the drink, know that its strength is quite high and can create a very uncomfortable situation for you!

Today, there are many in various ways preparation of this drink: with sugar, with the addition of yeast, from compote or jam, classic and non-alcoholic. We will try to reveal the features of all these recipes, but we will start with the simplest. How simpler recipe- the worse the taste, this is clearly not about apple cider. Even with the simple complexity of preparation, this drink turns out to be of quite high quality.

With added sugar

This is a simple recipe that will allow you to make an excellent intoxicating drink from apple juice even for beginners. You can prepare a small volume for the first test, proportionally reducing the amount of ingredients. If the attempt is unsuccessful, then you can prepare a useful one from the wort. Apple vinegar.

You can use different apples for making cider. A combination of sour and sweet varieties (ratio 1:2) is considered ideal.

You can make both still cider (apple wine) and carbonated cider (sparkling wine) with your own hands.

You will need:

* Water is used only when the fruits are too acidic and it is necessary to reduce the acidity of the wort. Depending on its taste, add up to 100 ml of water per liter of juice. If the acidity is normal, then no water is added so as not to worsen the taste and color of the drink.

Cooking process

The result will be a wine (7-11% strength) the color of May honey with a soft sweet taste and apple aroma.

How to make a carbonated drink

To make carbonated cider, you need to fill it with carbon dioxide. After fermentation is complete and the sediment is removed, the wine must be poured into prepared containers. These can be ordinary standard glass containers or plastic bottles. They must be thoroughly washed and dried. At home, it is better to give preference to plastic bottles.

This is a convenient and safe container for sparkling wine. If it is not possible to purchase new bottles, use plastic containers that contain clean water. Containers from various carbonated drinks retain an odor that is almost impossible to wash out.

1. Pour sugar into each bottle at the rate of 10 g/l of liquid. Sugar will provoke fermentation in young wine, which will fill the cider with carbon dioxide.
2. Pour cider into the container to a level of 5–9 centimeters from the neck. Seal securely.
3. The bottles should be kept out of light for 10–14 days at room temperature. Gas pressure must be monitored daily. Excess gas must be released to prevent the container from bursting.
4. If you make wine with your own hands, then it is more convenient and safer to control the pressure and also release the gas if necessary if the fizzy drink is poured into a plastic container.

Ready sparkling cider is stored in the refrigerator or basement. Before drinking, it is customary to age this wine at low temperatures(5–7 °C) stand for 3 days.

The easiest homemade apple cider recipe

If you don’t have a lot of apples, but want to try making a delicious aromatic drink, then you can use a simpler method of preparing it. The simplest apple cider recipe is to put the apple juice in a warm place and let it ferment.

Unfortunately, juice fermentation naturally is possible only if there is a special variety of apples and strict adherence to technology. Using regular apples, the cooking process can take several months, so it is advisable to add sugar and yeast.

• Despite the fact that yeast is not used in the industrial production of cider, it will be quite acceptable for preparing a homemade drink.
• Cheaper and affordable option for owners of small gardens and personal plots - preserve natural juice for the winter, and make cider from the remains of the pulp.
• Fill clean three-liter jars with juice squeezes - about a third. Add a little white raisins or yeast to each jar, a glass of sugar and top up with cold, clean water.

Before preparing apple cider, prepare a water seal or rubber gloves - this is done so that the containers with the drink are protected from oxygen.

Cover the jars and place in a warm place for 5-6 days until fermentation stops.

• Using gauze, carefully strain and pour the resulting drink into glass jars or bottles.
• You need to pour the cider very slowly so that the sediment that falls to the bottom does not rise.
• Fill the containers to the neck and seal tightly with lids.
• Apple cider prepared according to this recipe can be drunk immediately.
• Store the drink in the refrigerator only in closed bottles, so it is advisable to use containers no larger than one liter.

Each winemaker has his own special recipe for homemade apple cider. Homemade cider can be dry and sweet, with little or no alcohol content. You can use fresh apples or homemade apple juice, or you can prepare a drink with the addition of yeast, raisins or other fruits. If desired, you can mix different varieties of apples in different proportions and each time get new tastes and aromas to suit every taste.

There is no special technology for preparing this drink, so you can become the author of a unique, exclusive drink that can compete even with the most famous varieties of cider produced in elite wineries around the world.

From juice without sugar

The old recipe, which is popular in Britain and France, is distinguished by the fact that the cider is made without added sugar. In our conditions, classic cider can be made from aromatic Antonovka or juicy white liqueur. The fruits must be ripe; greenish and overripe apples are discarded.

This recipe requires only one ingredient - apples. They are not washed so that the wild yeast remains on the peel and passes into the juice. Without these important microorganisms, you may end up with apple cider vinegar rather than a light sparkling wine.

Making cider without sugar will be successful if natural apple juice has sufficient sugar content. You can only make vinegar from very sour apples without adding sugar.

It is worth noting that apple cider vinegar is useful product, which is used not only in cooking. Apple vinegar is used in medicine and cosmetology. This vinegar is often recommended by nutritionists. Vinegar (1 tbsp.) and honey (2 tbsp.), diluted in a glass of water - excellent remedy to strengthen the immune system.

1. It is necessary to squeeze out the juice. Apples are processed with the peel, cutting out only the core.
2. If you plan to obtain a richer tart taste, then squeeze the juice from whole fruits. Tannins (tannins) from apple seeds will pass into the wine, adding a piquant bitterness to the drink.
3. Freshly squeezed juice is left to stand for 24 hours without access to light at room temperature. You can settle the juice in a large stainless steel or enamel pan.
4. Carefully remove the liquid from the sediment. Pour into the fermentation container, filling it no more than 70% of the volume.
5. Install the water seal and check its tightness. Fermentation of the juice will take three to five weeks. The container with the wort must be kept in a dark place at a stable temperature (20–27 °C) all this time. These are very important conditions for proper fermentation.
6. After fermentation is complete (see signs above, recipe No. 1), pour the liquid into another container. Try not to disturb the sediment!
7. If you do not plan to make a fizzy drink (still cider), seal the container tightly and leave to ripen. The strength of such cider depends only on the sugar content of the fruit and can be 6–7 degrees.

Sparkling cider is made using the technology described above (recipe No. 1).

Crushing of raw materials

To avoid the development of a bitter taste, the apples obtained as a result of careful selection must be cored and pitted, after which the raw material is sent for grinding. According to some recipes, apple cider is prepared at home without removing the core and seeds. Depending on the available means, grinding can be carried out using:

• household juicer;
• meat grinders with the finest sieve;
• graters

The result is a mixture of juice and pulp (pulp), the presence of which has a beneficial effect on the fermentation process.

The sea is agitated once - the first stage of fermentation

The initial stage of fermentation of juice and pulp takes place in a glass or steel container with a wide neck in a room at a constant temperature. The wort poured into containers is covered with several layers of gauze and left indoors for several days (3-4 days). Under the influence of the fermentation process, the pulp will begin to rise, separating from the apple juice.

To avoid souring of the pulp, the wort must be stirred. After a few days, remove the pulp using a colander and strain the juice through cheesecloth. If desired, add sugar and water to the apple cider.

The sea is worried two ways - the second stage of fermentation and the water seal

The juice resulting from the separation of the pulp is poured into a sterilized, clean, dry jar, on top of which a water seal is placed.

• This element is necessary to remove carbon dioxide generated during fermentation to the outside and prevent oxygen from entering the container, which has a detrimental effect on the wort.
• If you're concerned about making the best cider possible, don't use a rubber glove as a water seal.
• The simplest water seal is made using a hose, one end of which is inserted into a pre-made hole in the lid of the jar, and the other into a container of water. The first week after the “divorce with the pulp” the juice will ferment very actively.
• Over time, the rampage of fermentation will end, the future apple cider will begin to behave more restrained, and a thick layer of sediment will appear at the bottom of the vessel.

When gas bubbles no longer appear in the water seal jar, fermentation is over. A little patience - and in 30-45 days you will get aromatic apple cider at home. The drink loves the absence of light and constant temperature.

Goodnight kids or Give the cider a rest

The fermented wort must be carefully poured into pre-prepared sterilized bottles or bottles, separated from the formed sediment using PVC tubes. Containers must be filled to the top and sealed tightly, otherwise the remaining oxygen will turn promising apple cider into unpleasant vinegar. After transfusion, the drink is again sent to rest in a dark, cool place, where it infuses and ripens at a temperature of +10-12°C. Cider at home sits for 60 to 120 days.

• Mix varieties. This is a one-stop solution for making apple cider rich and flavorful.
• Monitor the temperature. Each stage of cooking has its own temperature regime. For the first two stages of fermentation it is 20-22°C, and for aging it is only 10-12°C.
• Take care of the water seal. A common household rubber glove does not allow cider to breathe adequately and in many cases leads to damage to the raw material.
• Get rid of sediment. Before serving, make sure there is no sediment in the drink bottle. IN otherwise it must be removed again. And remember that cider is served chilled.

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Christmas mulled cider wine

If you have made apple cider, you can use it to prepare a pleasant and healthy hot drink - mulled wine. Hot apple cider is an important part of English Christmas.

The hot cider recipe is simple and the ingredients are readily available.

For this you will need:

• cider - 1 l.;
• honey - 4 tbsp. l.;
• cinnamon - 2 sticks;
• cloves - 7–10 pcs.;
• allspice peas - ½ tsp;
• orange -2 pcs. (zest only).

1. Pour cider into an enamel pan and add all ingredients.
2. Place over medium heat and cook, stirring occasionally (about 15). Don't boil!

Hot apple cider is pleasantly warming and helps to cope with a cold.

Non-alcoholic cider

You can quickly make non-alcoholic cider from ripe apples.

For this you will need:

• apples - 1.2 kg;
• cinnamon - 2 sticks;
• cloves – 5–7 pcs.;
• honey - 2 tablespoons;
• orange - 1 pc.

1. Wash the apples and squeeze out the juice (you can use a juicer).
2. Pour into an enamel pan. Put honey/cloves/cinnamon there. Stir. Bring to a boil, reduce heat and simmer the mixture for 10 minutes.
3. Strain. Place orange slices into prepared glasses and pour hot cider. You can add star anise and pieces of fresh apples to the drink. Non-alcoholic cider can be prepared for children's parties.

How to serve such a drink correctly and beautifully can be seen in the photo on the Internet.

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Choosing apples

1. "Antonovka",
2. "melba"
3. "Foxville"
4. "stair"
5. "Altai amber".

Typically, these varieties contain a high concentration of tannins, which give the drink a unique flavor. To make apple wine at home, take any varieties available in your area, the main thing is that they taste good.

Never use underripe or overripe apples - green fruits are too sour and very ripe apples have lost their juiciness and contain too much pectin. Late and winter varieties of apples, which contain a lot of tannins and sugars, are excellent for cider. In this case, apple wine will turn out to be very aromatic, healthy and tasty.

Initial training

• Carefully inspect the apples, set aside rotten and damaged fruits.
• Apples should be very juicy, moderately soft and ripe.
• Use apples of several varieties (sweet, sour, tart, bitter) for piquancy and versatility of taste.
• If you take only one variety of fruit, the cider will lose its flavor.
• It is not recommended to wash apples before preparing the drink - just wipe them with a dry cloth.

The fact is that it is on the surface of the peel that wild yeast lives, which is necessary for the natural fermentation of cider. Keep the apples for three days in a dry and dark place to allow them to mature, and then remove the leaves and stems. The fruits are ready for further heat treatment!

Traditional simple recipe

Ingredients:

• Apples – 3 kg
• Sugar - 1 glass

Apples are the most popular and beloved fruit, which is grown in almost every garden. After harvesting, very often there are a lot of apples left on the ground that are not suitable for storage and homemade preparations, and many owners simply have to throw them away. So that the aromatic fruits do not go to waste, you can make homemade apple cider.

This method is quite labor-intensive, but the result will certainly not disappoint you and you will not regret the time and effort spent.

Before making cider from apples, you should sort out the fruits very carefully. The most suitable apples for this drink are winter varieties. All fruits must be well ripened, without obvious signs rotten.

The prepared fruits must be crushed to prepare the wort. To do this, you can use a regular hand grater, meat grinder, blender or juicer. When using a juicer, do not throw away the pulp - making apple cider will be much faster with it.

Mix the juice and pulp, add a little sugar, mix and place in any container for fermentation. The wort can be prepared in any enamel pan, milk can or glass jars. Using this recipe for homemade apple cider, you can do without sugar, but then the fermentation process will be much longer, and the strength of the resulting drink will be significantly lower.

Be sure, before making apple cider, think about how and where you will store it. If you are going to cook a large number of drink, then prepare a special room in which you will prepare the mash and age the finished cider.

• The wort must be placed in a warm place for 3-4 days - the temperature should not be lower than room temperature.
• The wort for apple cider at home needs to be stirred daily and carefully monitored when fermentation begins.
• As soon as the first signs of fermentation appear on the surface, the pulp will need to be squeezed through a fine sieve or several layers of gauze.
• Pour the resulting juice into three to five liter jars, install a water seal on them or wear regular rubber gloves.
• Using gloves, make a small puncture on one of your fingers to allow excess carbon dioxide to escape through it.

You can make cider from apples as a weak alcoholic drink without adding sugar, but in this case the wort will ferment for several days longer.

Place the cans of cider in a cool, dark place where they will sit for 1-2 months. When fermentation has completely stopped, the drink will need to be drained from the sediment. You can strain the resulting cider using several layers of gauze.

Pour homemade apple cider into small containers - it is best to use half-liter bottles, close and put in the refrigerator. You need to pour the drink right up to the neck and close it tightly, otherwise, due to the ingress of oxygen, the cider may turn into fruit vinegar.

Apple cider prepared according to this recipe can be stored for three years. The longer the drink sits, the tastier and more aromatic it will be.

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Beneficial properties and harm of apple cider

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

As for apple cider made at home according to one of popular recipes, then it contains simply a huge amount of vitamins, 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 blues (in modern terminology - “depressive conditions”), as well as diabetes mellitus and gastrointestinal diseases.

True, there was a time when healing properties The product was questioned due to its alcohol content, but scientists managed to reassure skeptics by proving the benefits of drinking apple wine in small quantities.

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

Important! The degree of usefulness of apple juice cider depends on the variety and condition of the fruit. In addition, the cooking conditions also have an effect: the homemade version is much healthier than the industrial version.

However, in addition to the positive aspects of drinking such a drink, we should not forget about possible contraindications. The fact is that cider is a completely natural product and may cause 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%), drinking it in moderate doses. Besides this, the drink will not have any other harmful effects on your body.

Did you know? Some beauty salons offer clients an apple cider bath with 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 tasty and healthy apple wine, but in this article we will look at only a few of them, focusing on Special attention the simplest and most accessible.

What you will need

The classic recipe for making cider provides the possibility of using any of 50 varieties of apples, in particular, such as

• "Melba"
• "Antonovka"
• "Styre"
• "Altai Yantarka"
• "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 choose any variety of apples common in your region, the main thing is that they are tasty.

Important! Never use overripe or underripe apples, since 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.

Winter and late varieties of apples, which contain a large amount of tannins and sugars, are excellent for preparing the drink. In this case, the cider comes out very aromatic, 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 saucepan, and everything else can be found in the kitchen.

Other popular recipes

In addition to the recipe for quick preparation of apple cider, there are other, no less popular options for creating the described drink: for example, without sugar or with gas.

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

• • Squeeze out the juice and let it sit in the dark at normal room temperature.

• • Then pour the pure juice (without sediment) into a clean fermentation container and place a water seal on it, perhaps in the form of an ordinary medical glove.

• Next, as usual, the jar is placed for 3-5 weeks in a dark room with a temperature of approximately +20...+27 °C, and after the fermentation process is completed, the cider is poured through a straw into another jar, being careful not to mix the sediment with the juice.

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 has expired, it is necessary to filter the cider again and bottle it tightly.

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 this, fill the bottles with cider, but not to the very neck, but leaving about 5-6 cm of free space.
• Be sure to close all containers with lids or stoppers.
• 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 cause containers to explode, so it is important to release excess gas from them in a timely manner.
• Before direct consumption, the finished drink must be kept in a cold room for at least 3-4 days.

Since apple cider is a product of juice fermentation under certain conditions, it should be stored in such a way that it retains the freshness of its taste for as long as possible. Based on the preparation technology, a 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 most suitable place would be a cellar or a cool, dark basement.
• To prevent fermentation from ending, it is necessary to maintain the room temperature at +3...+5 °C.
• Pour the drink into dark glass bottles, seal them with a cork and place them vertically for no longer than 1 week.

If you don’t have a basement, you can store the drink in the refrigerator. Only in this case, the temperature for a freshly prepared product should not be higher than +5 ° C, and the bottles themselves should be placed on the top shelf provided for storing such containers.

Important! In order for the prepared apple cider to remain tasty and fresh longer, it is important not to move the bottles, thereby retaining all the gas inside.

If your cider is made entirely through natural fermentation, it is best to use the drink within 3-5 days or up to a week. Otherwise, it may simply acidify and acquire a vinegary taste.

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Things you didn't know about

Now you know how to make cider - a light golden drink with an apple and honey taste that does not cause a hangover. It is sometimes prepared without sugar, and apples are mixed with pears, quinces, cherries, lingonberries, currants, raspberries, blueberries, grapes and other fruits. You can flavor the drink with spices - cinnamon and cloves; do not use yeast, but cook apple juice with honey, citrus fruits, and ginger. Then you will get not a strong cider, but a sweet one, the preparation process of which does not involve fermentation.

How to drink cider correctly

• Apple wine should be drunk cool, enjoying every sip.
• However, you should fill the glass with the drink correctly - gourmets advise pouring the cider so that its stream breaks against the walls of the glass.
• While the stream flies in the air, the wine is saturated with oxygen and the drink begins to foam, which contributes to the maximum development of the flavor bouquet.
• Since the foam does not last long, drink cider as soon as possible to experience its unique taste with fresh apple notes and the scent of summer...

If you learn how to prepare cider according to different recipes, you will not have problems with drinks, since apple wine perfectly replaces champagne at family parties and, in its non-alcoholic version, is served at the children's table. Enjoy all year round juiciness of fruit in your glass!

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Changeable composition

The initial composition of the drink is unique in its own way: apples, again apples and again apples. Of course, in processed and fermented form with strength levels from 1% to 9% and with varying sugar content. The classic cider recipe contains no other ingredients except apples. However, the mixing of different varieties of this fruit, the desire to increase the alcohol content, enhance fermentation and create more or less sweetness, has changed its composition. The cider recipe for making at home has been expanded and includes:

1. Apples. Various varieties and taste characteristics (acidity, sugar content). Mixing sour, sweet, tart, and bitter varieties allows you to achieve a greater richness of taste.
2. Water. It is used when the initial raw material is insufficiently juicy or when it is too sugary/acidic with an average ratio of one to ten.
3. Sugar. The higher the acidity of the varieties used, the more justified is the addition of sugar. Apples with low acidity or high sugar content do not require sugar feeding, but it can be added to increase the strength of the drink. 1% sugar content brings 0.5% alcohol to apple cider, and its amount varies from 100 grams or more per liter of wort.

In rare cases, raisins may be included in apple cider for more intense fermentation, but the wild yeast contained on the surface of the peel of unprocessed apples, subject to a certain temperature regime, is quite sufficient for effective fermentation.

Benefit

Apple cider contains a large amount of vitamins and beneficial macro- and microelements, and therefore has undeniable benefits for the body. This is due to the fact that everything in it is not lost during the production process. beneficial features the fruits from which it was made.

For a long time, healers have used the drink to treat blues (that is, depression) in patients, as well as for diseases of diabetes and the gastrointestinal tract. Afterwards, the healing properties of the product began to be called into question due to the small amount of alcohol it contained. But scientists have confirmed the fact that cider is beneficial for the body, provided it is consumed in small doses.

Cider has a positive effect on the body:

• Activating work in the gastrointestinal tract;
• Dilates blood vessels and normalizes blood pressure;
• Increases appetite;
• Blocks free radicals, thus slowing down the aging process;
• Accelerates the elimination of toxins.

Thanks to these qualities, apple cider normalizes metabolism in the body, that is, it promotes loss excess weight. The substances contained in the product are actively involved in the breakdown of fats, and this allows it to be used in various types of diets. Nutritionists prescribe that patients drink a glass of low-alcohol alcohol before meals in their diets. y.

The usefulness of cider depends on the variety of apples and the condition of the fruits themselves. In addition, a drink prepared at home will be much healthier and more natural than a mass-produced one.

Apple cider is used to treat and prevent diseases:

• In the treatment of diabetes;
• For stomach disorders;
• For depression;
• For metabolic disorders.

Apple cider helps the body get rid of poisons of various origins, and the phenolic compounds contained in it help slow down the aging process in the body. Therefore, when drinking cider (in small quantities) appearance person changes significantly in better side: skin looks young, hair healthy and shiny. Beauty salons use cider to fill baths in which the patient is completely immersed. After undergoing such procedures, the skin becomes soft and velvety, some shallow wrinkles are smoothed out.

Harm

Apple cider contains a small percentage of strength (from 1% to 7-9%). In champagne form, its strength is about 6%. Therefore, it must be remembered that Uncontrolled drinking can cause harm to the body.

Apple cider – natural product, therefore it does not contain various harmful or dangerous substances (toxins, carcinogens, food additives, etc.). Although low in calories, the product contains a fairly large amount of carbohydrates due to the sugar content used in production. But this content is completely normal and does not pose a danger to the body.

No other harmful effects of apple cider on the body were found, except for individual intolerance to the components.

Calorie content

The calorie content of this product depends on the amount of sugar added to the drink - dry cider contains about 40 kcal, sweet cider - 47 kcal (per 100 ml of product taken).

The calorie content in 100 ml of the drink is 2% of the recommended daily intake for the average adult.

Contraindications

Drinking apple cider is prohibited for certain diseases:

• For gastric ulcers;
• For chronic intestinal diseases;
• For cholecystitis;
• For hepatitis;
• For pancreatitis.

The drink is contraindicated for consumption by pregnant and lactating women due to its alcohol content. The restriction applies to children under 18 years of age.

The nutritional value

Let's look at the nutritional value of a product as a percentage of the recommended daily requirement (RDI) of an average adult.

Composition of the product weighing 100 ml

Vitamins and minerals

Apple cider contains tannins and pectin, malic acid, vinegar and lemon acid, carbohydrates, trace elements, polyhydric alcohols.

Name of mineral	Content in product, mg	Percentage to RSP
Calcium	11	1%
Magnesium	1	4%
Sodium	14	1%
Phosphorus	12	1,5%
Iron	0,03
Copper	0,015	1%
Zinc	0,30	2%

The drink contains an abundance of vitamin C - 25 mg per 100 ml of cider, which is about 4% of the recommended daily allowance (RDA).

Apple cider is a very harmless, very tasty and, when consumed in moderation, healthy drink. It is recommended to drink no more than 100 g of the drink daily for health benefits and just a good mood.

Apple cider is essentially homemade apple wine. The drink can be made either still or fizzy, self-carbonated, with or without sugar.

If you decide to make this homemade apple cider yourself, then our recipes will certainly help you with this. Based on the recommendations outlined above, you will undoubtedly get excellent results and a wonderful taste of the product.

How to make cider from apple juice at home - recipe

Ingredients:

• - How much do you have;
• granulated sugar – 200-245 g per liter of juice.

Preparation

First you need to properly squeeze the apple juice. To do this, you should not wash them, so as not to rid them of the natural yeasts found on the surface of the fruit, which are essential for fermentation. If the fruit is too dirty, wipe off the dirt with a clean cotton fabric. Now we cut the fruits into several pieces and pass them through a juicer. Many people first remove the cored seeds from the apples, but in reality this doesn’t have to be done. If you don’t have a juicer, you can simply grind the fruit slices in a blender container or using a meat grinder, and then squeeze out the juice with gauze or using a press.

Now the resulting juice needs to be sweetened. The amount of sugar may vary depending on the sweetness of the apples themselves and, accordingly, the juice from them. Initially, we do not add the entire portion of sugar, but only one hundred grams per liter. Thoroughly mix the cider base until all sugar crystals are dissolved, pour it into a fermentation bottle and install a water seal, or put a medical glove on the neck with one finger pierced with a needle. If fermentation does not begin within the first five days, as evidenced by the absence of air bubbles in the water seal container or a sagging glove, add wine yeast to the juice with sugar, taking into account the recommendations on the packaging.

Upon completion of the first fermentation, and this will happen approximately two weeks from its start, remove the future cider from the sediment, add the rest of the sugar to taste and again put it under a water seal or glove for fermentation. At the end of fermentation, drain the finished cider using a hose without touching the sediment, bottle it and place it in a cool place for aging and storage. Ideally, you should let the cider brew for three to five months.

To get a carbonated drink, pour a little sugar into the bottom of a plastic eggplant or glass bottle with thick walls and only then pour the finished cider, not reaching the neck by five centimeters. We seal the containers and place them horizontally in a cool place. Sugar poured onto the bottom will cause additional fermentation, which will cause the release of gas, which, if necessary, will need to be lowered slightly so that the bottles do not burst. It is easier to control the density of containers if they are plastic, so glass ones in this case use with caution.

One of win-win ways cope with the apple harvest - make homemade cider. This way you will leave the aroma of summer with you for a long time and will be able to surprise your guests with your winemaking skills. Moreover, making cider is quite simple, you just need to have a good, powerful juicer or electric meat grinder.

Apples

You can use almost any apple. Sour, sweet, sweet and sour. The main thing is that they are juicy and fragrant. However, if the apples are not too juicy, you can add water to them, so you can still make cider.

Apples need to be washed and all bruised or spoiled parts removed.

Sugar amount and strength

The more sugar and the longer the cider ferments, the stronger it is. And not necessarily sweeter. During the first fermentation, almost all the sugar is fermented and only the sour taste of apples remains. So the sweetness is achieved after fermentation. If you want to get a non-hard cider, then it is better to put no more than a glass of sugar per liter of wort*. To make it stronger - 2 glasses.

Sugar most often needs to be pre-dissolved in water or juice, and then the mixture is added to the wort.

Yeast

It is best to take wine yeast; you can buy it in stores. Brewer's yeast is also sold - it is also used for cider and other homemade wines.

If you put wine in the cider shortly before, you can take the wine liquor from it (the grounds that settled to the bottom during fermentation). It's ideal if you have apple wine sediment. Use it as a yeast starter.

Finally, you can use regular yeast for baking. Dry or fresh. But keep in mind that special wine yeast gives best scent and taste than the usual yeast for dough.

Water

If you add it, then well or spring water - the best choice. If they don’t exist, it means bottled or boiled. Water should not have any unnecessary odors or tastes.

Dishes

Be sure to be very clean and dry. It is better to wash it and scald it with hot water. Then wipe thoroughly and dry. For fermenting the wort and settling the sediment, sometimes enamel pans are used, but glass bottles or large jars are best. It would be great if they were made of dark glass.

Water seal

Very often, a water seal is placed on the bottle where the cider ferments. It is something that fits very tightly to the neck of the jar: a lid, but most often a rubber glove or fingertip (more suitable for bottles). This glove is placed over the neck of the can, and a long flexible tube is inserted into one of the fingers to remove air. You can get a tube, as well as gloves with finger caps, at a pharmacy; ask for an IV machine.

The end of the tube is inserted into the glove or cap, but does not reach the liquid, and the other end must be immersed in water. Then no air will leak into the cider.

Draining from sediment

A very commonly used technique in winemaking. The container with wine, in our case with cider, is opened, and a container of equal volume is placed next to it. A tube is lowered into the cider (it should not reach the bottom and sediment). You need to slightly suck in air from the second end of the tube with your mouth so that the cider begins to rise through it. And without waiting for it to pour into your mouth, lower the end into a free container. If it is suitable for further manipulation, the cider remains in it; if not, then after washing and drying the first container, the cider must be poured into it in the same way.

Highly effervescent cider

Pass the apples through a meat grinder. Pour water and leave for two weeks. Then strain and add yeast and sugar. Close and place in a warm place to ferment. Wait 10 -14 days. After the end of vigorous fermentation, strain again and pour into glass bottles, up to the hanger. This cider will not be stored for long; in six months it will probably ferment into vinegar.

For 1 liter of wort - 1 glass of sugar and 5 g of yeast.

Apple cider made from pure juice

Squeeze juice from apples. Pour it into a large bottle. Add sugar at the rate of 100 g per liter of juice. Add a piece of yeast the size of a fingernail.

Place a water seal on the bottle and wait until fermentation ends (about 2 weeks). When the glove falls, drain the cider from the sediment, add more sugar to taste and put it on for a second fermentation. When it is finished (another 10-14 days), pour the cider into bottles and put it in a dark place. It can be stored for up to a year.

For 1 liter of juice - 1-2 cups of sugar.

Leaked cider

Chop the apples and place them in large jars or in a barrel. Fill with cold water. Add apple yeast or wine yeast. Close the jars and place in a cool place to infuse and ferment for 3 weeks.

After fermentation, drain the cider and fill the apples with new water. This can be done 3 times. If the cider is too sour, add honey or sugar to it before drinking.

* Wort is the substance that will ferment. For cider, it can be apple juice, apple pulp filled with water, simply chopped apples, etc.

From apples you can not only make jam, marmalade, compotes, jelly and marmalade, but also prepare aromatic apple wine, which the French call cider. Actually, the best ciders are produced in France - greenish-golden, with the aroma of apples, strength up to 8 degrees, with varying degrees of sweetness. is a low-alcohol and slightly carbonated apple juice, unusually fragrant and tasty, ideal for festive table. Interestingly, in America, cider is a type of apple juice. Make apple cider at home and invite friends over for a tasting! Everyone loves the refined and delicate taste of homemade apple wine, in which you can feel honey notes, and playing bubbles in a glass with ice cubes create a good mood and a cozy atmosphere. If you are preparing wine for the first time, choose the simplest recipe and only then master more complex cooking methods. So let's get started!

Choosing apples for cider

The classic recipe recommends using any of 50 varieties of apples that are ideal for cider, including varieties such as Antonovka, Melba, Foxville, Steyr, and Yantarka Altai. Typically, these varieties contain a high concentration of tannins, which give the drink a unique flavor. To make apple wine at home, take any varieties available in your area, the main thing is that they taste good.

Never use underripe or overripe apples - green fruits are too sour, and very ripe apples have lost their juiciness and contain too much pectin. Late and winter varieties of apples, which contain a lot of tannins and sugars, are excellent for cider. In this case, apple wine will turn out to be very aromatic, healthy and tasty.

How to make cider at home: initial preparation of apples

Carefully inspect the apples, set aside rotten and damaged fruits. Apples should be very juicy, moderately soft and ripe. Use apples of several varieties (sweet, sour, tart, bitter) for piquancy and versatility of taste. If you take fruits of one variety, it will lose its flavor.

It is not recommended to wash apples before preparing the drink - just wipe them with a dry cloth. The fact is that it is on the surface of the peel that wild yeast lives, which is necessary for the natural fermentation of cider. Keep the apples for three days in a dry and dark place to allow them to mature, and then remove the leaves and stems. The fruits are ready for further heat treatment!

A simple recipe for apple cider at home

Try preparing apple wine according to our recommendations, and after a while you will enjoy a delicious drink, moderately sweet and moderately strong.

1. Grind the apples in a meat grinder or in a blender to a homogeneous pulp along with the peel and seeds, pour boiling water over the jars, dry and fill with applesauce to ⅔ volume - after all, you need to leave room for carbon dioxide and foam. Add sugar to the mixture (150 g of sand per 1 kg of fruit) and start preparing the wort.

2. Wrap the necks of the jars with cotton cloth or gauze, folded several times, and leave to ferment for four days in a warm place, remembering to stir the apple mass once a day. By the end of the fourth day, the apples will ferment - a characteristic smell of yeast, abundant foam and a promising hiss will appear.

3. Strain the mixture through cheesecloth and pour the resulting juice into a separate dry jar, put a water seal or medical glove on top and leave the jar alone for 45–70 days in a dark place. The water seal removes carbon dioxide and prevents oxygen from entering the jar, which often leads to wort spoilage. As soon as the liquid becomes lighter, air bubbles will no longer form in the jar, and you will see sediment at the bottom, the cider is almost ready.

4. All you have to do is strain the drink, pour it into bottles, seal it tightly, and then put it in a dark place to ripen. It is advisable to fill the container to the very neck, as oxygen can turn the cider into vinegar. At the same time, the temperature in the room where the cider is located should not be higher than 10–12 °C, and the settling period should be about three months - this is exactly the time required for the formation of taste. Properly made cider can last two to three years in the refrigerator.

You can make cider not from apples, but from fresh apple juice. The selection and preparation of fruits are carried out using standard technology, and then the liquid is placed in jars under a water seal for 3–4 weeks. After filtration, the cider is poured into jars, tightly closed and infused for another 4 months. And as a finishing touch - pour the cider into bottles and move it to the refrigerator, basement or cellar.

What you didn't know about cider

Now you know how to make cider - a light golden drink with an apple and honey taste that does not cause a hangover. It is sometimes prepared without sugar, and apples are mixed with pears, quinces, cherries, lingonberries, currants, raspberries, blueberries, grapes and other fruits. You can flavor the drink with spices - cinnamon and cloves; do not use yeast, but cook apple juice with honey, citrus fruits, and ginger. Then you will get not a strong cider, but a sweet one, the preparation process of which does not involve fermentation.

How to drink cider correctly

Apple wine should be drunk cool, enjoying every sip. However, you should fill the glass with the drink correctly - gourmets advise pouring cider so that its stream breaks against the walls of the glass. While the stream flies in the air, the wine is saturated with oxygen and the drink begins to foam, which contributes to the maximum development 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...

If you learn how to prepare cider according to different recipes, you will not have problems with drinks, since apple wine perfectly replaces champagne at family parties and, in its non-alcoholic version, is served at the children's table. Enjoy the juiciness of fruit in your glass all year round!

Non-alcoholic cider: recipe

Ingredients:

1 liter of natural apple juice
1 orange, peeled
5 cinnamon sticks
1 finger-length ginger root, chopped
2 liters sparkling or soda water
ice cubes

Preparation:

1. Combine apple juice with orange slices, cinnamon and ginger in a saucepan and bring to a boil.
2. Reduce heat and cook for 30 minutes.
3. Remove from heat and let cool for 10 minutes.
4. Pass through a strainer to remove excess spices.
5. Fill a tall glass with ice, add half a glass of sparkling water and add a quarter of the cooled mixture.
6. Garnish with an orange slice and a cinnamon stick.

Editor's choice: cider dishes

May 12, 2015 595

Cider is apple wine produced by fermentation without yeast and pasteurization.

It has a beautiful amber color and retains all the beneficial properties of fresh fruits.

Very popular in Western countries, and Germany holds a festival in his honor every year.

Various varieties of apples are suitable for preparing the drink:

1. Summer - melba, white filling, box.
2. Autumn - ayla, boletus, anise, Slavyanka, Chinese, papirovka, taiga.
3. Winter ones - Antonovka, Karsil, Tartu Roosi and others.

All unclaimed crops should be left for several days to fully ripen; preference is best given to fruits that have fallen to the ground - they no longer need to be aged.

When mixing different varieties, the taste becomes more intense.

Professionals use fruits with a high tannin content, and amateurs use those that are available.

Sugar is added depending on the variety and desired strength of the future drink.

Chilled cider, prepared at home, is very tasty and perfectly quenches your thirst.

In addition, it can be called a healing elixir that will cleanse the body of toxins, strengthen blood vessels, stabilize the functioning of the heart and intestines, speed up metabolism, which will allow you to get rid of extra pounds.

There is never a hangover after drinking natural cider.

The simplest recipe

Take any ripe apples (you can mix several varieties), remove the stems, cut out any damage.

Process into a homogeneous paste using a food processor or meat grinder.

Transfer the resulting mixture to regular glass jar, filling 2/3 of the volume.

If the fruit is sweet, you can dilute it a little with water.

To increase the intensity of fermentation, add 100 grams of sugar and a handful of raisins.

Put a rubber glove on the neck, which will become an obstacle to the flow of oxygen, as well as a kind of indicator of the fermentation process.

Leave for a week in a warm place (22-30°C).

When the glove is inflated, strain the contents through gauze folded in several layers.

Squeeze out the pulp and discard.

Pour the liquid into a clean container and leave it in the cold for three days - during this time a sediment will form, so the drink must be carefully pumped using a hose or medical tube.

The new vessel should be filled to the top, otherwise the air entering will again provoke fermentation - the finished cider will become vinegar.

This drink can be stored in a cool place for up to one year.

In a similar way, you can prepare a recipe for cider from apple juice at home, the only difference is that it will ferment longer - about 3-4 weeks, but if stored correctly, it will not spoil for 3 years.

We offer you a video with a step-by-step recipe:

Other cider recipes

Most people think about making cider at home in the fall, when apples ripen massively and abundantly, requiring urgent processing.

For the classic recipe:

1. You need to chop 8 kilograms of fruit, remove the core and damage.
2. Add the zest of 2 lemons, sprinkle with sugar (2 kg), add a bucket of clean, good quality water.
3. Cover with a clean cloth and leave to ferment at room temperature for a week.
4. Then strain several times, bottle, and store in a cool place.

The following recipe requires patience:

1. Cut a bucket of apples into several parts, put them in a fabric (cotton) bag, and tie them tightly.
2. Place the resulting knot in a basin and press it with pressure from above.
3. Dissolve one and a half kilograms of honey in 6 liters of water, pour over the apples, cover with a towel.
4. The mixture will ferment for about a month, after which the separated juice is poured into a clean container, and the pulp is again filled with syrup. Repeat the same procedure a third time. Mix all three liquids, leave for 9 months, pour into bottles, keep in the cold for a month and can be consumed.

Losing weight before the start of the swimming season is the No. 1 task of many girls, women and even men. But this does not mean that you need to torture yourself with hunger strikes. One way to reduce it is to change your diet.

To prevent your favorite pizza dough from drying out and remaining soft, you can prepare it with kefir. All technology is described

Another option for making apple cider at home using wine yeast, which must be made in advance:

1. A glass of unwashed berries - rose hips, strawberries, raspberries or others - is crushed, poured with 100 grams of warm water (boiled), adding a spoonful of sugar.
2. Leave for three days in a dark place at 20°C. Stir daily and use immediately after ripening.
3. Add wine yeast to apple juice, leave for a week, then filter, pour, and seal.
4. Leave it in the cold for a couple of months and the cider is ready.

To saturate the drink with carbon dioxide, sugar is added again in the form of chilled syrup before bottling.

Special care is needed here - if the mixture turns out to be too sweet, the container may explode, unable to withstand the high pressure generated during the fermentation process.

Another video recipe for cider at home:

Anyone can try to prepare a drink to their own taste and choose experimentally the most acceptable recipe to suit their taste.

It is important to remember that all utensils used in production must be washed well, or better yet, sterilized.

A 40 liter container filled to the top with apples will yield about 4 liters of cider.

You can add spices to your taste - cinnamon, cloves, nutmeg, allspice, zest or citrus slices.

In the West, hot cider is very popular, which will help you warm up during the cold season and give you a good mood.

This drink contains various seasonings or sweets.

Heat apple juice or cider over low heat, add any spices and pieces of fruit.

Use with cinnamon or a small amount rum (brandy).

Once upon a time, cider was considered an imperial drink, but today its aroma and subtle unique taste have won the hearts of people. different countries all over the planet.

And, of course, we again can’t just pick you up and let you go, so we suggest you watch the next video: