• Apples
• Dry apple yeast

• Water

For its preparation, three types of fruits are used: apples, pears (it turns out perry) or quince, as well as cultured yeast. The most popular type of cider is still apple. In many European countries, there is a normative indicator for the amount of apple juice in cider - at least 50%.

It is important to know that for the preparation of apple cider you cannot use the first apples that come across, but only fruits of special varieties. After preparation, the cider can turn out to be dry or sweet, the shade of the drink can also be different: golden, greenish, amber, brownish. If the cider has gone through a weak degree of filtration, then a precipitate may form in the drink and it will become cloudy.

Delicious apple cider can be made at home. For this, sweet and sour apples that have already matured are suitable. IVONA will tell you if the cider will work at home.

Preparation

Sort the apples.

Cut out the damaged areas of the fruit, remove the stalks and leaves.

Wash, put in a clean enamel bowl with a lid. You can use a wooden barrel or a large glass bottle.

Add some water.

Dilute yeast in a ratio of 1 cup per kilogram of apples.

Pour over the fruit with diluted yeast.

Leave in a warm fermentation room.

Squeeze the fermented pulp with a hand press after three days.

Drain the resulting juice back into a clean dish (saucepan, barrel, bottle).

Cork up, put in a cold place (basement, cellar, refrigerator).