Traditional brewing method of cider

1. Choose 17kg Redjade apple with high sugar content and acid content, cut it into small pieces with a knife, remove the moth-eaten part, put it in a blender and stir it into paste.

2. Add 3g bone glue, 1.5g tannic acid to improve the taste, and emphasize 2g potassium sulfite disinfection. Stir and mix evenly.

3. Adding 3g pectinase can improve the juice yield and get more juice.

4. Transfer the apple pulp to a fermentation container, add 1.3kg white sugar, and measure the sugar content with a hydrometer. By increasing the amount of sugar, the sugar content in apple pulp will reach 23%.

5. Acidity test. Adding malic acid, the acidity can reach 5-8 g/L. Specifically related to apple varieties.

6. Add 5g yeast nutrient solution, add yeast, and then carry out the first fermentation.

7. The first fermentation of cider can be carried out together (fermentation does not need to filter out the juice). Stir 1-2 times a day during the fermentation process, and the first fermentation is finished after 5-7 days. And then carry out secondary fermentation.

8. After the second fermentation, filter the cider to get cider, let it stand and clarify for a period of time, and let the cider mature for 6 months.

9. Finally, we can get 1 1.5L cider with alcohol content 12 degrees. Steam sterilization during storage inhibited yeast activity. Cider is stored in red wine bottles with stoppers and corks.