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How to Make Cider

Jana G.Jana G.
Nadia Galinova
Translated by
Nadia Galinova
Apple cider

The most common cider is apple cider. It is obtained by fermenting apple juice without the use of yeast. The result is a light alcoholic beverage - about 7 degrees - with a beautiful amber color.

Cider is very popular in France and Spain. Homemade cider is delicious both hot and cold. When warm, add cinnamon, cloves and other spices.

Apples that are slightly sour are needed to make cider. They are cut into pieces and grinded. The resulting thin slurry is placed in a wide-mouth bottle, filling two-thirds of its volume or in a non-metallic container.

Add sugar - 150 grams per kilogram of apple puree. Cover it with gauze and leave it in a warm place. On the fourth day the apple pieces will emerge. The juice under them is filtered, the pieces are squeezed and the juice is added to the strained one.

Add sugar - 100 grams per liter of juice. Distribute it into bottles, cover with gauze and leave it for 20 days to ferment completely. It is then consumed.

Pear cider

You can also prepare a quick cider.

Necessary products: 12 medium-sized sour apples, 1 orange, 1 cup of brown sugar, a pinch of cinnamon, 2 pinches of nutmeg, 4 cloves, water.

The apples and orange are cut into pieces. You don't have to peel them, but just wash them well. Put them in a large pot. Sugar is added, which can be increased according to taste preferences.

Add all the spices and pour water, so that two fingers remain above the fruit. Boil for about an hour on low heat without a lid. If necessary, add warm water. Then cover with a lid, reduce the heat and leave it for another 30 minutes.

Using a blender, blend the fruit and then continue to boil the cider, until it turns darker. After it cools down, strain it and serve it still warm. It can be stored in the refrigerator.

Also check out our recipes for homemade syrup and homemade liqueur.