How to make
The water is boiled for a few minutes and then left to cool to about 35°C (95°F).
One liter of the water is poured into a wide-neck bottle or jar. The yeast and sugar are added and mixed.
The whole apples are grated without peeling or removing the cores and seeds. They are added gradually to the bottle. The bread slices are toasted and crushed into crumbs, then added to the mixture.
The remaining water is poured in, the bottle is sealed tightly and left for 24 hours in a warm or sunny place.
The next day, the mixture is strained and returned to the bottle. Chopped apples are added, along with a little more sugar if needed. The more sugar added, the higher the alcohol content will be.
The bottle is sealed again and left for 2-3 days. After that, the liquid is strained once more and returned to the bottle.
The raisins are added, the bottle is closed and placed in the refrigerator. By the next day, the apple cider should be clear.
The sediment that settles at the bottom can be used as a starter for the next batch.
If you have plenty of apples, try our homemade apple cider vinegar or make fresh apple juice.
