How to Make Apple Cider

Apple cider is a very popular non-alcoholic and unfiltered drink in the United States and Canada. This drink is made from different varieties of apples and is a traditional drink served at Halloween parties and on Thanksgiving Day.

Apple cider is a very old drink, which has been around since the ninth century BC in Europe. The European settlers introduced apple cider in the United States. Brewing apple cider at home became a trend in the early centuries.

Today, one can pick a tin of apple cider from the freezer of a departmental store. However, there is nothing like making apple cider at home. There are many delicious recipes that can be made using apple cider. Apple cider vinegar is made from apple cider and is commonly known as cider vinegar.

Homemade Apple Cider

A cider press, blender or food processor, knife and a cutting board are the required tools for making apple cider.

Red Delicious, Fuji, Jonagold, Green Delicious are used to make sweet apple cider. The varieties such as Pink Lady, Winesap, McIntosh, Granny Smith have a tarty flavor hence are used to make a tangy and sharp flavored cider. You can also mix sweet and sour apples to get a blend of sweet, tangy flavor.

While selecting apples for the cider discard the apples that are spoiled, damaged and the ones infected with worms. It will accelerate the rate of fermentation and the cider will become spoiled. If you are planning to use apples from your apple tree, keep in mind not to use the apples that are lying on the ground.

Once the apples are selected, the next step is to clean them. Wash the apples well under running water or in a large bucket of water. Using a sharp knife cut the apples and core the seeds.

Put the cut apples in a blender and grind it to a fine paste. Sieve the paste through fine cheesecloth by passing in under a cider press. You need a minimum of 40 apples to make a gallon of apple cider.

The quality and the quantity of the cider would depend on the type of the apples used, ripeness, size of the chopped apples, and how much they were pressed using the cider press. You should also know the color of the cider is dark if the apples are ground finely. There would also be more sediment in the apple juice.

To slow down the process of fermentation, the fresh cider should be stored at a temperature between 30 and 40 degrees F. The apple cider would remain fresh for a period of ten days before it begins to ferment.

However, if you want the cider to last longer, boil the cider at the temperature of 160 degrees F. Cool the liquid and store it in airtight containers and refrigerate it. This would last for at least a month. You can also freeze the apple cider for future consumption. It stays fresh for almost a year.

Types of Apple Cider

Unpasteurized Cider - Apple ciders that are sold outside the cider mill are fresh but fermented and are known as unpasteurized cider.

Hard Cider - The unpasteurized cider would become fermented within a week. To this cider add liquid brewing yeast or dry yeast. This would accelerate the fermentation and it eventually becomes hard cider.

Hot Apple Cider - The apple cider heated to boiling temperature and seasoned with spices such as cinnamon, nutmeg, cloves and orange peel is known as hot or mulled apple cider.

Sparkling Cider - Non-alcoholic and carbonated beverage made from filtered apple cider is known as sparkling cider. This is served as an alternative to champagne on many festive occasions.

Apple cider recipes such as cider doughnuts use apple cider as the main ingredient.