How to make apple cider How to make apple cider

Many people in life like to drink cider. When apples are on the market in large quantities, some people also want to make cider at home, but they don’t know how to do it. In fact, the method of brewing cider is not complicated at all. I will write down all the specific steps later, and you can learn it after reading it.

How to make apple cider How to make apple cider

1. Select raw materials and clean them

When making cider yourself, you must choose apples with high juice content and high sugar and acid content, and the apples must not be rotten or deteriorated. After preparing the apples, soak them in dilute hydrochloric acid for half an hour, then take them out and rinse them with clean water, and then dry them.

2. Crushing and extracting juice

Cut the washed apples into pieces, remove the core, prepare the crusher, put the apple pieces into the crusher, and crush all the apple pulp. Put them in a clean container and let them stand for twelve hours, then take them out, squeeze out the juice, and filter it with clean gauze.

3. Adjust the liquid

After taking out the apple juice, the liquid must be adjusted immediately, that is, sulfur dioxide gas must be injected into the juice. This will adjust the concentration of the juice and make the acid and sugar content in the juice reach the optimal ratio. After the liquid adjustment is completed, fermentation can be carried out.

4. Fermentation of wine

Take an appropriate amount of koji and add it to the processed apple liquid. The ratio between the two should be about 8 to 100. After adding the koji, mix it evenly and control the temperature at about 30 degrees. After a few hours, a lot of bubbles will appear on the surface of the juice, which means that the fermentation is normal. After 15 days, the fermentation is over. At this time, you can smell the most attractive wine aroma. Take out the clear liquid and put it in a special barrel for fermentation. After one month, the apple wine will be fermented.