Apple cider from apple juice making it as homemade recipe

Apple cider from apple juice tips as it made in Hesse

Every late summer they are seen in Hesse, Lower Franconia, and other areas pull through the apple region: groups of happy people that observe, armed with bags, baskets and carts, the orchards.

They meet with family and friends, sometimes traveling many miles to the wine festival to produce jointly apple cider from apple juice or apple wine.

Everything you need is an orchard, a good mood a screw press, and many, many empty bottles.

The orchard (preferably with an owner who can pick up a windfall like that) you can easily find the corresponding area. Good humor comes naturally, and is the screw-press it at the hardware store. A water connection is just as important as the adequate amount of empty bottles some people see cider as a spice or use it like vinegar.

First, to make apple cider from apple juice:-

You draw so under the apple trees to fill baskets, jute bags and carts. Then it goes back to the center of the action. Here are two water wells constructed in which the apples cleaned only by rough dirt are then washed and cleaned properly.

Now the apples (organic apples) are crushed. Either by hand with a lot of knives, a meat grinder or a powerful blender. It is best if the screw press is one of the luxury units that have their own chip factory. However, these are probably very few.

Resourceful gardeners can also use like a clean shredder that quickly move large amounts of apples from a solid to a lumpy condition.

The hard apple pieces are in the press, which is lined with cheesecloth, which is to retain as a permanent filter parts. Most start now to run the juice already so release that right from the start a large bowl under the spout. Several large jugs and funnels to help catch the juice and to carry into the empty bottles provided. A special treat for the kids are to dive down to the elbows in the gunk and wring out the juice. If the slow trickle turned into a trickle, the lid is on the press and muscle power is used. Then the last bit is forced out, leaving behind the residue that is usually disposed of as organic waste.

The filling is a sticky issue; we should once again full bottles in the water tanks free of all the juice remains.

Is it just inimitably sweet, dark and delicious apple cider from apple juice, you have to practice humility and greed must not fill in too many bottles. The juice does not keep long and should be consumed quickly. After about a week it turns into wine, and starts to tingle on the tongue.

Most of this has it all. Anyone who takes himself too much to learn, easy to see why he is known in some areas "Rauscher": It passes the stomach and intestines more quickly, than many a dear.

If you fill, the fresh juice is fermenting container and add some yeast, is obtained after 3-4 months when stored the juice in a cool, dark place, a fruity, sour apple wine, as he is known for Hesse. He holds on for years, when he was separated from the yeast and the residues that have been deposited on the ground.

If you make a full weekend of wine is too much effort, you can of course also start very small, and at home in the kitchen a few (collected) in blender throw apples to give the result in a cotton cloth and wring out of this. Once you try for yourself a glass of apple cider from apple juice, then you will find only popular as a cheap substitute.