Or, you can keep it for up to three weeks if you pasteurize it by heating it to 160 degrees Fahrenheit (71 degrees. If you store it in a container with an airtight lid in the refrigerator, your cider should keep for about seven days. If you want to make it a hard cider, add a little rum and brown sugar. Cloves, nutmeg, lemon peel and ginger are all complementary flavors that can be added to taste, or pop a cinnamon stick in for some holiday flair. You can experiment with different spices to add to the flavor. You'll need to give it some good squeezes to get out all the juice. The cheesecloth acts as a strainer, so the juice filters through the cloth and the pulp stays put. Spread the cheesecloth over a container of your choice, and pour the pulp into the cloth. The finer the pulp, the more juice you'll be able to extract. Keep them whirling until they're finely ground. Next, slice the apples into quarters and puree them, peel and all, in the blender or food processor. If you don't have an apple corer, you can cut the apple in half and carve out the center of each half. But even if you buy organic, you should give them a rinse to make sure they don't have any dirt that will end up in the final product. This is especially important if you buy nonorganic apples because you'll want to make sure they're clean of any pesticides. It takes about 36 apples to make one gallon of apple cider.īefore you start, be sure to wash all of the apples thoroughly. You want to use the healthiest apples, so avoid ones that are battered and bruised. Cider tastes best when its made from freshly picked apples, so if you don't live near an orchard where you can pick your own, it's worth a visit to your local farmer's market. If you do decide to combine varieties, try to get a mix of red, green and gold for maximum flavor combinations. When making your own, you can mix it up as you like, or stick to your favorite kind. Red Delicious and Fuji make for a sweeter cider, while Granny Smith and Macintosh are tart. Most commercial apple ciders are made from a variety of different apples. Let your apple scrap vinegar sit for about 2 weeks at room temperature. Then remove the lid and place cheesecloth or a coffee filter on the jar. Plae the lid on the jar and shake to mix the sugar, water, and apple peels. You'll also need a blender or a food processor, some cheesecloth, and a container to store the cider in. Make sure the apple scraps are all covered. It's also helpful to have an apple corer, though this isn't mandatory. You probably already have most of the equipment you'll need to make apple cider lying around the kitchen.
0 kommentar(er)
