The result of fermented apple juice is cider, which requires the presence of sourdough in apples for the fermentation process. Cider is simply the juice obtained by squeezing fresh apples, but it takes on different meanings depending on the geographical area. For Americans, it is a sweet, non-alcoholic apple juice that is drunk in the fall and winter, but, in other countries, it is a fermented alcoholic drink made from apple juice. You can learn how to brew apple juice at home to make a good sweet cider.
Steps
Step 1. Choose apples to make fresh cider
You can use any variety and you can even mix different types of apples together. If you pick apples from the tree, let them ripen for a week before using them.
Step 2. Clean the apples under running water, washing them carefully
Step 3. Remove the core and cut it into quarters
Use an apple digger to make this process quicker and easier.
Step 4. Place the apple wedges in the blender, food processor or blender and whisk until smooth
Step 5. Place the apple pulp in an absorbent fabric bag, such as a muslin sack or jelly container, and squeeze it so that the juice flows into a bowl
Pour the liquid into the glass bottles with a funnel, to facilitate the operation.
Step 6. Fill the bottles to below the rim and place a cotton plug on top
This will blow off if too much pressure is created during the fermentation process, whereas a regular cap could cause the bottle to burst. The pressure is created when the carbon dioxide bubbles in the apple juice rise to the top of the bottle.
Step 7. Store the bottled juice at 22 ° C for 3-4 days
Deposit will begin to form at the bottom of the bottles as a result of the fermentation process.
Step 8. Filter the cider with a plastic colander to separate the liquid from the deposit
Eliminate the latter, it is not pleasant.
Step 9. To prevent foodborne infections pasteurize the fresh cider by heating it between 71 and 77 ° C in a stainless steel pot
Remove the foam that forms on the surface due to the heat and throw it away.
Step 10. Fill the heated glass bottles with the pasteurized cider and place them in the refrigerator
Consume fresh cider within a week. Or, after cooling the liquid in the refrigerator, freeze it in freezer-safe plastic or glass containers for up to 1 year.
Step 11. Finished
Advice
- For best results, before the fermentation process use fresh juice squeezed from apples that have not been previously pasteurized; fermenting the pasteurized juice will result in poor quality cider.
- Use a fruit or cider press that can hold a large amount of apples.
- To separate the juice from the pulp, use a clean pillowcase instead of the muslin bag.
Warnings
- If you are picking fresh apples, do not use those that have already fallen from the tree.
- Do not store cider in aluminum, iron or copper, as in contact with these metals it will have a negative reaction.
- Don't use bruised or spoiled parts of apples, as they will cause the juice to ferment too quickly, and don't use unripe apples, which will make cider less flavorful.
