Methods and steps of brewing cider

Cider is a kind of wine that everyone is very familiar with. Because apple is our most common fruit, its shadow can be seen everywhere, so making cider has become the first choice for many friends who like fruit wine. After all, such simple materials are not so easy to find for any fruit wine. Next, I want to share with you three ways to make cider. Many of them said that fruit wine should be brewed.

1: using alcoholic fruit or sex yeast as the strain.

The finished product weighs 600cc.

Ingredients: 600g of apples, 75g of sugar and 0.5g of distiller's yeast.

Tools: fermenter 1800cc 1, sealing cloth 1, plastic bag 1, rubber band 1.

working methods

(1) Remove the pedicels of apples, peel and remove seeds, cut into pieces (or squeeze into juice, only use apple juice), and put them in a fermentor for later use.

② Measure the sugar content of apple juice with a sugar meter, and subtract the sugar content of apple juice from the sugar content of 25 degrees, which is equal to the sugar content that needs to be supplemented, and convert it into the amount of rock sugar or sugar added.

(3) Add water to the sugar and cook it on low heat until it melts. When the sugar water is cooled to 35℃, it is poured into the fermentor. Sugar can also be directly poured into the fermentor without dissolution.

(4) activating and rehydrating the active dry yeast of grape fruit according to the procedure for later use.

⑤ Put the yeast into the fermentation jar (or cherry jar).

⑥ The first day was sealed with sealed cotton cloth, and aerobic fermentation was adopted. The next day, the jar mouth was covered with plastic sheets, anaerobic fermentation was adopted, and rubber bands were used externally.

⑦ You can open a bottle for drinking in about 30 days.

2. Soak in 40% rice wine or edible alcohol.

Ingredients: 600g of apples, 75g of sugar and 0.5g of distiller's yeast.

Tools: fermenter 1800cc 1, sealing cloth 1, plastic bag 1, rubber band 1.

working methods

① Wash the apples, drain the water, remove the pedicels, peel, slice or dice them, and put them in the jar for later use.

② Pour the rock sugar and rice wine into the jar (or cherry jar) and mix well. Cover the jar mouth with plastic sheets, cover it and seal it in the shade.

(3) Soak for 3 months, and use the filter bag to filter before eating. The wine juice is packed in a narrow-mouthed bottle to avoid turbidity.

3. Traditional brewing method

Ingredients: 600g fresh apples (apples without waxing), 150g sugar (too sweet can easily turn into sweet wine, so sugar can be reduced), and natural wild auricularia yeast (naturally inoculated according to the bacteria on the surface of apples).

Tools: fermenter 1800cc 1, sealing cloth 1ge, plastic bag 1, rubber band 1.

working methods

(1) Wash the pedicled head of the apple gently (or don't need to wash it to avoid damaging the wild yeast attached to the surface of the apple), drain it and cut it into pieces for later use.

(2) When putting the apple pieces into the jar, sprinkle a layer of sugar on each layer of apples, and finally sprinkle a layer of sugar on the top layer.

(3) Put the apple pieces and sugar into the fermentation jar (or cherry jar) evenly, cover the jar mouth with plastic sheets and tie it tightly with rubber bands. After about half a year, you can drink it after opening the filter and clarifying (in fact, you can drink it in three months, but after a long time, the brewed juice will be more complete and have a better flavor). For more information about brewing, brewing methods and wine identification methods, please pay attention to WeChat official account.