Fellowsheep's posts

N/A. Will write later.

Cider's been around for millenia, and today, I'll share an 18th century inspired recipe. I always thought of apples as a fall fruit, but it turns out they're usually bearing fruit at start of summer & start of fall.

Anywho, what you'll need is a 2qt stock pot, 5 apples of choice, 1 to 1.5qt water, 2~4 cups of sugar, and a quarter cup of yeast.

For other flavorings consider spices like ginger, nutmeg, cinnamon, allspice, star anise, citrus fruits, lavender flowers or leaves, and more.

First add the water, and sugar to your pot on high heat. While it begins to boil, chop your fruit in quarters or halves, skins & peels left on. Once it's bubbling, add the fruit & spices. Stir occassionaly, and shove it in an oven at 200f~275f if you prefer.

Once it's a loose syrup, with soft & browned fruit: let it cool to body temp. If you can easily spray on your wrist, and it feels lukewarm: perfect! Start straining, and you can keep the fruit aside to make apple sauce.

Get 2 cups of juice, and add a tbsp of yeast. Does it bubble in 5~10 mins? If yes, dump it back into the stock pot & add the other 3 tbsps of yeast.

After it gets the foam, you can seperate it into containers. If they're not specifically made for releasing gas automatically (which is fine) then loosen the lid a little until you hear the "psssfftttttt" every 12 hours or so.

Do it too little: it will explode. Do it too much: you & your entire home will be wetter than Spongebob's house with sticky hard cider.

04/24/19