To Make Cyder.
Apple cider is relatively simple to make. This recipe from 1744 is actually spot-on in terms of process. I started the batch above this past week (had to make room for the turkey!) and you’ll note my bag is similar to the ‘fine hair bag’ mentioned. Also note the use of brimstone to sanitize the cask – today we use sodium metabisulfite, or campden tablets.
I’m making a 3 gallon batch with about 20 lbs of apples.
- Chop/process the apples. I freeze them then dethaw to help extract the juice. Put the apples into your fermenting bags (or fine rag). I also added 1 lemon zested and the lemon juice as well as a 1/2 pound of green table grapes with the stem to help the flavor (or a little flower).
- Add the sugar water at a ratio of 2 lbs:gallon.
- Add 2 tsp. tannin (if you have it).
- Wait until it cools to add 1/2 tsp. of pectic enzyme per gallon. Not necessary, but it will help clarify the cider (this would be the egg whites).
- Add 1 campden tablet, crushed, once the liquid is cool.
- 24 hours later, add your Champagne yeast.
- Stir daily for 1 week, then rack off to a clean container with an air lock.
- Let sit in a warm location for 3 months.
- Rack off again and drink!
Thank you to my folks for donating all of their leftover apples to such a worthy cause! There will be a bottle or two coming your way at some point.