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Winemaking
You can become a cider maker without extensive facilities or expensive equipment, because cider is not a demanding drink. Cider ferments very quickly, and it matures in an exceptionally short time. This low-alcohol beverage does not require boiling or months of clarification, so it is perfect as a first drink for the impatient.
Apple–pear cider recipe
Preparation:
Apples used for cider production should be juicy, sweet, and ripe, with appropriate acidity and tannin content. The secret of cider lies in its distinctive taste and aroma, which come from the fruit skins and seeds—so do not peel the apples or remove their seeds.
Cut the fruit into quarters or blend into a pulp. Transfer everything to the fermenter (you can pour in 0.5 L of hot water to prevent the apples from browning), add pectolytic enzyme (a natural agent that helps extract the juice), as well as yeast and yeast nutrient. Seal the vessel tightly, fit a water-filled airlock and leave for two days. After this time, press the juice from the pulp. Add the remaining ingredients and the sugar syrup (sugar dissolved in warm water) and leave to ferment for 2 weeks, until the sugar concentration in the must is about 4 Blg. Once the appropriate sugar concentration is reached, gently siphon the cider into bottles.
If the sugar content at bottling is below 3 Blg, you can add 5 g of sugar per 1 liter to the bottles. If you want a sweeter cider, you can add a non-fermentable sugar, e.g., xylitol. Store the bottled cider at room temperature for 2–3 days, then move the bottles to a cool room or keep them in the refrigerator.
Enjoy! ...because homemade is better!
