Dry cider
Dry cider is a refreshing and invigorating drink, perfect for cooler autumn evenings. Its bold, apple-forward flavor pairs perfectly with the aromas of this time of year.
Notes
Dry cider recipe
Preparation
Making cider is not particularly difficult. Wash the apples (with skins on) and crush them to obtain pieces about 1 cm in size. Pour a small amount of boiling water over the resulting pulp (approx. 1–1.5 liters per 10 kg of fruit) and, once cooled, add Pectoenzyme. Leave the mixture covered for 24 hours at room temperature. During this time, you can stir the pulp several times. After 24 hours, press out the juice, pour it into a fermentation vessel, add the yeast nutrient and Ciderini Dry yeast (for making dry ciders). Carry out fermentation at 20–25°C. When vigorous fermentation subsides, rack the young cider off the sediment and allow it to finish fermenting at around 15°C. Thanks to the low temperature, the cider will retain its aroma and a substantial amount of carbon dioxide.
