How to make
Cut the apples into pieces without peeling them and pour water over them. Blend them, so that the juice separates from them and let them sit for 4 days.
The liquid is strained once again and measured. Add the sugar, yeast and lemon juice and leave it to ferment in the heat. When bubbles stop appearing, mix it well and leave for another 3 days to set.
Strain through a cheesecloth and pour it into a container that closes tightly. Leave it stand for 6 months. Pour it into bottles that close tightly.
