Carlos Solis
Cider is a lightly alcoholic sparkling drink with an alcohol content of 5–7% by volume (wines are stronger, at 10–12% by volume). Depending on the sugar content, ciders are classified as dry (up to 0.5% sugar), semi-dry (about 5% sugar), and sweet (about 10% sugar). Regardless of the type, apple cider is rich in vitamin C, pectins, and antioxidants that help neutralize free radicals, support vascular health, and aid thyroid function. Here’s how to make apple cider in various ways.
Method 1
Select ripe apples, wash them, cut away any damaged parts, and remove the calyx and stems. Place the chopped fruit into a clean enamel pot with a lid, a small wooden barrel, or glass jars. Lightly moisten with water and leave to ferment in a warm place, adding diluted dry apple yeast (1 cup of pure culture per 1 kg of apples) before fermentation. After three days, press the spent pomace using a manual press and pour the resulting juice into a clean enamel pot or a sterilized barrel. After sealing, store the container in a cellar or refrigerator.
Method 2
Chop ripe, sour apples and place them in clean glass bottles, an enamel pot with a lid, or a barrel, then cover them with cold water. Add a solution of pure apple yeast and fresh or dried citrus zest (preferably lemon). Seal the container and place it in the cold for three days. After fermentation, strain the cider and refill the pomace with boiled water, bringing the volume back to the original level – repeat this process three times.
Method 3
Cut sour apples (8 kg) into quarters, place them in a clean cloth bag, tie the bag closed, and put it in a clean enamel pot with a lid or in a wooden barrel. Cover the bag with a wooden (preferably mesh) circle and weigh it down to keep the apples submerged. Add 6 liters of syrup made from boiled water and honey or sugar (1.6 kg). Cover the pot with a cloth and leave it to ferment in a cellar or icebox. After a month, strain the cider into a clean container and store it in the cold. Refill the pomace with syrup equal to the volume of the strained cider and, after another month, strain the cider again into a clean container, refilling the pomace for a third time. Mix all the strained ciders and let them sit in the cold until fully fermented (up to 9 months). Once the clear apple cider has settled, bottle it, seal the bottles, and store them in the cold for another month.
Tip
Add sugar or sweet juice to the cider before serving, and add a little baking soda to create a delicious sparkling drink.
