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Winemaking
Want to add a touch of refreshment and warmth to your autumn? Homemade cider is an excellent choice! Its bold flavor and delicate effervescence pair perfectly with cool evenings. And if you're looking for something stronger than classic cider, we have a recipe for a stronger version.
The alcohol content in this type of cider reaches 9–10% ABV. This beverage is very good, although by definition it doesn't quite fit the name 'cider', and it's not really a wine yet. The must for making stronger cider (strong) needs to be enriched with sugar at 1 kg per 10 l. For fermentation, we recommend using Ciderini Dry & Strong yeast.
Strong cider recipe
Preparation
Chop thoroughly washed apples (with skins) into pieces about 1 cm across and pour over with 1–1.5 l of boiling water. Once cooled, add pectoenzyme, mix thoroughly, and leave covered for 24 hours, stirring occasionally. After that, press out the juice, add sugar syrup (1.2 kg sugar + 1 l water), nutrient, and yeast. Ferment for about 2 weeks at 18–24°C. When vigorous fermentation ceases, rack the cider off the lees and allow it to finish fermenting at about 15°C. After another 2 weeks, rack the cider off the lees again, bottle, and store in a cool cellar. After a week of conditioning, this wholesome drink is ready to enjoy.
