Liquor and drinks
3 January 2019
Apple–Strawberry Ciderini
Category:
Liquor and drinks
Difficulty:
Medium
Servings:
4
Cider is an alcoholic beverage made from fermented apple juice without added sugar. This refreshing drink, sparkling or still, has gained the most popularity in the British Isles, France, Spain, and Scandinavia. Recently, cider (hard cider, jabłecznik, Apfelwein) has also been winning recognition among Poles. Ciderini also tastes excellent combined with other fruits. Discover our simple way to prepare delicious Apple–Strawberry Ciderini.
Notes
Recipe for Apple–Strawberry Ciderini
Preparation:
Crush the strawberries, then place them in a bowl with pectic enzyme overnight or for up to 24 hours (make sure the bowl is protected from insects). After this time, press out the juice. Cut up the apples without peeling them and extract the juice (e.g., in a juicer or using a fruit press). Pour everything into a demijohn or fermentation vessel, then add the yeast and nutrient. Carry out fermentation at 23–25 °C. After about 2 weeks, when the must has stopped fermenting, siphon it off the sediment into bottles, seal tightly, and leave in a cool place for a few days.
If you want a sparkling cider, before sealing add a sugar measure to each bottle (approx. 3 g/0.5 L). Cider tastes best chilled! Cheers!
Note!
Apples ideal for making cider should be juicy, sweet, ripe, with appropriate acidity and tannin content. Leaving the fruit skins and seeds imparts a distinctive flavor and aroma to the cider. It’s best to use cider apples or a blend containing, for example:
Recommended apple varieties for cider:
Elevated acidity: McIntosh, Boiken, Jonathan
Low acidity: Wealthy, Antonovka, Idared
Ciders made from McIntosh and Idared apples showed the best sensory quality.
Best aroma: Antonovka.
Szampion apples are not recommended for cider production.
Apples ideal for making cider should be juicy, sweet, ripe, with appropriate acidity and tannin content. Leaving the fruit skins and seeds imparts a distinctive flavor and aroma to the cider. It’s best to use cider apples or a blend containing, for example:
- 50% neutral apples
- 20% aromatic apples
- 20% aromatic–acidic apples
- 10% astringent (tannic) apples
Recommended apple varieties for cider:
Elevated acidity: McIntosh, Boiken, Jonathan
Low acidity: Wealthy, Antonovka, Idared
Ciders made from McIntosh and Idared apples showed the best sensory quality.
Best aroma: Antonovka.
Szampion apples are not recommended for cider production.
Enjoy! ...because homemade is better!
