How to Make Apple Cider Apple cider has been around for many years. Even though apple cider can be purchased in the local grocery stores, it’s best to make apple cider homemade. Why? Because the store bought apple cider cannot compare to the taste of fresh homemade apple cider. Drinking apple cider can have many benefits since apples are good for lowering cholesterol and improving lung health. Therefore, having fresh and homemade cider can be very healthy and inexpensive. When making apple cider, it’s best to be careful of the apples that will be used.
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The best apples to use are Red Delicious, Gala, and Fuji, especially if a person is wanting to make a sweet cider. Some people like their cider sort of tart, in which case, Granny Smith apples are the best to use. It’s best to mix red, green, and gold apples so that there is some type of combination. Cider tastes a whole lot better when made form freshly picked apples. Normally, it takes anywhere from 30-36 apples to make one gallon of cider. First, make sure to wash all the apples very thoroughly. The reason why is to make sure the apples are clean of any and all pesticides and dirt.
Next, cut the apples in half and carve out the center of each half, which my grandmother used to call as coring the apples. Next, slice the apples into quarters and puree, peel and put them in the blender or a food processor. Make sure to turn the blender on and keep the blender or food processor going until the apples are finely ground. The reason a person wants the apples finely ground is because the finer the pulp the more juice that can be extracted. Please understand, a blender or processor is not requested or needed because the apples can be in a big pot in about 4 inches of water.
The next thing needed is a cheesecloth, which is going to be used as a strainer. Spread the cheesecloth over a container and pour the apple pulp into the cloth. The juice will filter through the cloth and the pulp will stay in the cloth. In order to get all of the juices out, it’s best to give the cloth some good squeezes. In order to get a good flavor, it’s best to experiment with some flavors. I like to use cloves, nutmeg, lemon peel, and ginger so that there is a good taste. If it is around the holidays, a cinnamon stick will add a very good holiday taste to the cider.
Depending on the type of cider someone is making, a little of rum and brown sugar can be added to make a very hard cider. Make sure to wash the jars very thoroughly and rinse them very well. It’s best to sanitize the jars by putting them in boiling water for about 10 minutes. If the jars are washed in the dishwasher, try to keep them heated because keeping the jars hot will prevent them from breaking when you fill them with apple cider. Fill the jars to about ? inch of the top and seal the lid very tight.
Next put the jars in the pot and cover them with at least 1 or 2 inches of boiling water for about 5 minutes. It’s best to store the cider in an airtight container in the refrigerator for at least 7 days . Cider can be kept for up to 2-4 weeks if a person wants to pasteurize it. In order to pasteurize it, heat the cider to at least 160 degrees Fahrenheit but if a wonderful taste is what someone is looking for, it’s best right out of the strainer. As it can be seen, homemade cider is the best cider possible. Even though cider is available in local markets, homemade cider provides a better and healthier taste.
