A selection of recipes for homemade apple cider without yeast

Cider from apples claims to be the main drink of this summer. Moderately strong, slightly carbonated, with a slight pleasant sourness. What do you want on a hot day?



To prepare this refreshing joy in your kitchen will help our recipes. The technology is simple, the truth is time consuming. But the result, believe me, is worth it.

Apples are the most common fruits in our latitudes, as well as a symbol of health and vitality. Their juicy and vitamin-rich fruits can be an excellent base for many dishes.



For example, apple juice cooked in a juice cooker is a real storehouse of vitamins. But not a single juice, as they say.



So, the taste of fragrant cider will serve as an excellent addition to snacks (cheese, low-fat fish, light salads), and desserts (fruits, apple pies, not very sweet jelly and mousse).

Apple juice cider Ingredients

• 5 kg of apples
• 500g sugar

Preparation

1. Not my apples torn from the tree, because the skin lives yeast, which is necessary for fermentation.
   
   
   
   If the apples are very dirty, rub them with a dry cloth. Remove the seeds and the core from the apples, and cut out the spoiled and rotten parts from the damaged fruits.
   
   
2. Remove the core and the pulp in the food processor. Push the juice.
   
   
   
3. Mix the juice with the sugar, pour it into jars.
4. Instead of lids, stretch rubber medical gloves (a simple water shutter) on the necks of the cans. Keep them in a dark place with a temperature of 18-27 degrees.
   
   
   
5. When the glove falls off (this will happen in about 30-60 days), strain the ciders and pour into the jars for ripening (it will take another 2-3 months).
6. The finished drink becomes transparent and acquires a beautiful honey hue. Drink and be healthy!

Cider with honey

The ingredients

• 8 kg of apples
• 1.5 kg of honey
• 6 liters of water

Preparation

1. Cut the apples into quarters and move into a large container.
2. Mix a third of the water and honey until the honey dissolves completely. Pour the resulting apple syrup.
3. Cover apples with gauze, set the pressure and clean in a cool and dark place for 35 days.
4. Pour the resulting drink, and pour the apples again, mixing the second third of honey and water. Reset the pressure, send to a dark and cold place for 35 days, and then drain the liquid.
5. Repeat the procedure a third time.
6. Mix all three fused drinks together, cover the lid and leave in the dark and cool for 3-6 months.
7. Strain the finished drink, pour into bottles and send to ripen for 30 days.

Pear-apple cider

Depending on the sweetness of the fruit and the ambient temperature, the fermentation time can vary significantly. Try it!

The ingredients

• 10 kg of apples
• 10kg pearls
• 50g sugar per 1l cider

Preparation

1. Put apples and pears through the grinder. Pure the juice.
2. Check the juice for sugar. It should be at least 12%.
3. If necessary, add and stir the sugar.
4. Pour the juice into three-liter jars, filling them by two-thirds. Close the cans with water shutters.
5. Put the cans in a warm place. After fermentation, filter the cider through several layers of gauze.
6. Add sugar to the cider at the rate of 50 grams per liter of drink.
7. Again pour the liquid into the banks, cover them with water shutters and leave for re-fermentation.
8. At the end of fermentation, filter the cider through gauze and bottled.
9. Put the bottles away for 2 weeks in a dark place.
10. That's it! The cider of apples and pears is ready for tasting.

A glass of cold apple cider is very pleasant to drink with various pastries, pancakes, pancakes. Cider is perfectly combined with game, cheese and seafood.