We make cider only from apple juice - we don’t add sugar, water and yeast. But if you suddenly want to add sugar or spices, this must be done before fermentation. The taste of cider depends on the variety of apples, usually it is made from tart and sour varieties. If we talk about Russian, then "Antonovka" is suitable. Apples do not need to be washed with soap - yeast should remain on the peel.
Fermentation lasts about 20 days, and you can understand that it has ended by the rubber glove with which the container will be covered - the glove should lower. Finished cider can be filtered through gauze or a waffle towel if desired.
depending on the number of apples
Apples -any quantity
Glass or metal fermentation tank
Sealed storage tank
Rinse apples, arbitrarily chop, remove the middle and ponytails. Squeeze the juice using a press or juicer.
Pour juice into a metal or glass container with a water lock, or just put a rubber glove on it - the main thing is that air does not enter. Leave in a dark room at room temperature for 20 days.
Pour juice without raising sedimentin a hermetically sealed container. Keep refrigerated.