Sugar Free Apple Cider
* 10 kg apples
* Glass containers for fermenting
* Liquid seal
1) One part sour apples mixed with two parts of sweet apples is considered to be the ideal ratio. Wipe some harvested apples dry with a towel (do not wash them!) and place them for 2 to 3 days in a warm room. The surface of the fruits contains live wild yeast that we need to ferment, so the apples cannot be washed.
2) Press the juice out of the apples, and then let it stand for 24 hours in a dark place at room temperature. Separate the juice from the dregs, then pour it into a fermenting vessel and create a hydraulic seal.
3) Place the container for 3 to 4 weeks in a dark place at a temperature of 20 to 27 degrees C elsius. Pour the cider through a tube into another container, taking care not to touch the dregs at the bottom. Tightly close the container lid and place the container 3 to 4 months in a dark room at a temperature of 10 to 12 degrees Celsius.
4) Strain the mixture again, pour it into bottles and tightly seal them. Cider has a shelf life of 6 to 9 months when stored in the refrigerator or basement. Depending on the sugar content of the apples, the strength of the drink will be from 3% to 8% alcohol by volume.