How to prepare apple cider at home
Apple cider is a product easy to find on the market but the possibility of preparing it at home guarantees greater quality assurance on the product, being sure that there are no additives and preservatives in it.
The cider can be produced from apples of sweet varieties (like the Golden ones) but in some countries (as in France) it is prepared starting from quince.
One of the countless variables of preparation can be that of starting, for a first test, with two kilos of ripe and organic (but healthy) apples, cut into small pieces. Before passing them to the centrifuge or to the blender it is advisable to let them rest in the cold for at least 5-6 hours.
After this period of stabilization you can centrifuge (or blend) to get the juice to add, if the apples are not sweet and ripe, 200-300 grams of brown sugar and mixing it well until melting.
Separately, in another container, you have to combine 13 grams of brewer’s yeast (or mild wine ti) and a little lukewarm water to melt it. Add this to the juice already obtained.
The mixture thus obtained must be mixed well, poured into a fermenter or a bottle with a fermentation stopper, which you can also purchase online, which allows the fermentation of carbon dioxide to escape, but not the entry of oxygen.
The fermenter (or bottle) must be kept in an environment at a temperature between 20 ° C and 30 ° C, shaking it once a day to allow the mass to mix. At the end of this period (about twenty days) the liquid is filtered (filtering can be done several times if you want a more limpid cider), to which you can add two teaspoons of sugar (for those who prefer a tastier cider), stirring carefully.
At this point you can pour the cider in sterilized bottles taking care to let it rest for at least a month before consumption.