What you need:
Ingredients:
A completely unwashed, natural apple.
About 1 1/2 gallon apple juice, no preservatives. The more natural the better and faster this will develop.
Hardware:
You will need an air lock. Google the nearest wine and beer making shop, and you can pick one up there.
A 1 gallon glass jug
STERILIZE ALL OF THESE
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Before you begin you will need to make a starter. This is how you would make it:
Ok, to make it you take like 3+ cups of apple juice (no preservatives) and put it in a bottle. Then peel an unwashed organic apple, and put it's peels in the juice that's in the bottle. Swish it around in the bottle, then leave it till the next morning. If there's no pressure in the bottle, don't do anything. The apple peels should sink to the bottom then float to the top over about 3 days. Once they float back up, they will begin to make bubbles, and pressure. Relieve this daily and SLOWLY,noting the smell of it. After about 1-2 weeks it should be building extreme pressure and smell very much like alcohol. When it does this, your starter is ready for use.
To make the cider, take 1 gallon of your juice. Pour off 2 cups of the juice. Pour the juice into the jug, and he pour in 2 cups of the starter into the jug, straining out the peels. Then pour the 2 cups of juice into the starter, and reseal it. Put the airlock on the jug, and leave it alone for about 4 days for a sweet cider, and 7 for a less sweet one. Congrats! You're done! If you like the taste of it, be sure to keep your starter going by adding 1 tsp of new juice every 2 days, and pour in the dregs from your last batch. If it gets too full of juice pour off a little.
P.S. Ask the guy behind the counter about fermentation sugars! If you plan on bottling this, you put in 1tbsp of it into it before bottling to make it sparkle.
And it's that simple.
I don't rally have a desire to make Cider, but that was pretty interesting. Thanks.
was doing this yesterday actually.
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