Hard apple cider is just sweet apple cider that has had its sugars naturally fermented into alcohol. It is not to be confused with apple cider vinegar that is acidic and used by diabetics and weight loss conscious. The best part about apple cider is that it can be produced from easily available ingredients like apple, one most local drinks you can make since you don’t need to buy any imported ingredients like sugar and sugar and do not need anything expensive or imported.
I prefer using organic small Shimla apples but any apple can be used in this recipe.
Hard Apple Cider
- 1 kg Shimla Apple Can use apple cores and apple peels as well
- 100 gm Sugar
- 3 gm Apple cider yeast
- Making apple puree/pulp/juice. This is the hardest part. Wash your apple and discard any buised/rotten fruit. Now put the apples in a blender or juicer and give it a spin. If you are making in large batches buying a bucket mixer or cider press might be a good idea.
- Clean and sterlize all equipment (fermenter, airlock, siphon)
- Add yeast and cover the fermenter with a cloth for 24 hours. This allows yeast to establish a healthy colony
- After 24 hours give it a stir and add sugar (optional yeast nutrients)
- Keep stirring 2 times a day for a week. Then strain it in a large filter and bottle.
- Transfer it to a narrow mouth fermenter and attach an airlock to prevent oxidation of your alcohol.
- It might be a good time to add some spices (cloves, cinamom ). Keep it in the refrigrator for 2 days to clear on its own.
- If you are planning to drink cider fresh, then add sugar to taste and consume. If not then add some wine stabilizer (Potassium sorbate 0.5-1gm per liter) sugar to backsweeten and seal in sterlized bottles.