Apple cider house

Apple cider house

The real house cider has to be honey color, with the dense apple aroma of fall which is slightly aerated.
And all the same from what autumn fruits you will prepare it - drink is magnificent both from apples, and from pears!

In ideal apples have to be gathered from tree, it is better in the garden to be sure of lack of different chemicals and harmful fertilizers.
Wipe collected apples pure dry rag and put for 2-3 days in the warm room.
Remove tails and the remains of flower kidneys, crush in the meat grinder or the blender together with peel and stones.
Place in pure large bottles, filling on 2/3 volumes.
The best structure - 2/3 sweet and 1/3 acid apples.
That is in 3-hlitrovy butylek about 2,5 kg of apple porridge will be located.
Add 200gr sugar on each 2,5 kg of apples, tie gauze and put in warm place for 3-4 days, before emergence of fermented odor.
Do not forget to mix daily contents banks!
Then wring out all juice by means of the juice extractor, or through pure gauze, or fruit press for grapes.
Wash up banks, melt away boiled water, pour in them juice, try on sugar if it is necessary, it is possible to add still on 100gr on bank, and put water lock.
Banks will stand with the fermenting future cider in dark warm place from 3 weeks to one and a half months, before complete cessation of fermentation.
After that accurately filter cider through 4 layers of gauze, pour on bottles, densely zakuporta and put on ripening in cool place for 3 months.
Well matured cider easily is drunk, has pleasant sparkling flavor, does not cause hangover!
From pears drink prepares in the same way.
If pears not really juicy, it is possible to replace half of volume with apple juice.

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