Linadoc
Alevtina, set the water seal immediately, even during the "warm" phase of fermentation. Then we filter, add syrup and put a water seal again, transfer to a cold place for the "cold" fermentation phase.
Weigela
Lina, thank you very much for your answer! I put it on right away, then everything was according to the recipe. I did not understand only in this part about the water seal ... Although I myself thought that it was necessary, since we still do not pour into bottles ... But, I decided to clarify
I already have apple champagne in bottles on the balcony. It seems everyone appreciated it! I hope you enjoy the cider too.
Thank you
Linadoc
Alevtina, I'm glad that the recipes have gone and the apples are not gone!
louisa
Linochka, tell me, can you make cider from heavenly apples? The ones that are shallow, hard, and tart?
Jouravl
louisa, I always make from heavenly apples, the cider is very tasty and outwardly beautiful, pink. It is light from a white filling.
For paradise, 1 cider option is better.
louisa
Nadya, thanks) can you squeeze juice from them as well? they seem so oak
Jouravl
louisa, they have delicious juice. Maybe we have different varieties, they are hard and very juicy. But they ripen in late September, early October, they are autumn. Look, maybe yours are the same.
The juice is tart, sweet, help yourself
Cider (two of its own)
louisa
Nadia, thank you very much, now I know where to attach the harvest
Jouravl
Louise, and thank God I have no harvest this year. : yahoo: But stocks from a year ago are in the basement in large quantities. Sober lifestyle
Ljna
Lina, tell me, I forgot. Drain the code for the first time and add sugar syrup, put it in a cool place, cling to the glove?
Linadoc
Quote: Ljna
put away in a cool place, cling to the glove?
Clinging. Fermentation goes on.
Ljna
Quote: Linadoc
Clinging. Fermentation goes on.
Thank you. ran to cling)))
Venka
Linadoc, and the recipe with apple foam promised for a long time?
There are a lot of apples, I make cider, but where is the foam? ...
Linadoc
And I mix the foam with sugar in a ratio of 1: 0.5 and a tablespoon of starch and bake a pie. It turns out like a soufflé pie.

Cider (two of its own)
Venka
Oh, so easy ?! Thank you !!
Linadoc
Everything is almost always simple for me, but not at the expense of taste and health.
Ljna
Quote: Linadoc
I mix the foam with sugar in a ratio of 1: 0.5 and a tablespoon of starch and bake a pie. It turns out like a soufflé pie
I didn't know where to put the foam yesterday, I threw it away, ehhh
Nikusya
LinadocFinally, I was vouchsafed for cider, making the second option. Linadoc, I think I have a problem, the cider is already strained and stands in a cool place under the water seal, but it does not gurgle. What am I doing wrong?
Linadoc
It should be so. He should no longer gurgle. There is no longer active fermentation. So if there is enough sugar and the temperature is not very cold, then everything is fine.
Nikusya
Linadoc, oh, thanks, reassured. 20-22 degrees is it not very hot? It's just that it's still warm even on the street
Linadoc
It's hot. Well, nothing, not very scary.
Nikusya
Linadoc, I'll have to wait for the cold, then I'll take it out to the loggia, now it's hot there like in a greenhouse.
Nikusya
Quote: Linadoc
We filter into bottles, without adding 5 cm to the top, adding 15 ml of syrup to each bottle,
Lina, the question has arisen, and for what volume of 15 ml of syrup, 500 ml or 750 ml? Also, how do you filter cider?
Linadoc
15 ml syrup per 0.75 bottle. First, I pour the syrup and only then filter the cider there, so as not to add exactly 5 cm. Filter through 4 layers of cheesecloth, placed in a funnel directly into the bottle. From time to time you have to rinse the gauze, pour over with boiling water and squeeze.
Nikusya
Yeah, yeah, okay. Thank you, Linochka, I will pour it one of these days.
Venka
Linadoc, Tell me please! It costs cider in 2 versions, now it's time to bottle it, and on two cans out of five, the gloves are still very inflated, that is, the fermentation is strong. What to do with them? Leave it to ferment or still spill, just check and release the gas more often?
Ljna
Venka, and what is the room temperature?
Venka
+9 .. + 11, cellar, standing on the balcony.
Linadoc
Venka, those where intensive fermentation is taking place cannot be bottled. Wait until the process dies down, then you will spill it.
Venka
Ok, thanks, we'll wait
Nikusya
Here is my battery! Tried a little bit, delicious !!!
Cider (two of its own)
Oh! The photo turned over.
We will try it for the New Year. 😁
Linadoc
Ilona, great battery! Heats up straight. To your health and happy! Just don't forget to keep it cool
Nikusya
Linadoc, thanks for both the recipe and the support
May @
Lina, I have a question.
Our apples are very sweet, we dilute the finished juice with water by one third.
Do you still follow the proportions of sugar strictly according to the recipe?
And further. I don’t have such bottles, maybe there are some other options for maturation and storage?
Linadoc
Quote: May @
Do you still follow the proportions of sugar strictly according to the recipe?
Yes, by prescription. Because this sugar is for yeast and is also utilized by it. At the end of the term, the taste of dry wine is generally sour.
Quote: May @
I don’t have such bottles, maybe there are some other options for maturation and storage?
Any container that can be tightly closed to prevent vinegar fermentation and cider from turning into apple cider vinegar. I now have plastic cans. The cans are tightly closed with a screw cap with a rubber gasket. For reliability, I also tape the lower edge of the lid with tape. And great - the plastic can does not explode like glass bottles. And in case of excess, the gas itself is thrown off, bending the plastic. And then I had, the bottles exploded, apparently the fermentation was not completely over, but I already closed it tightly. Now everything is OK.
May @
Thank you very much, now everything is clear.
Mishel0904
LinadocThank you very much for the recipe! Every time I open a bottle, I remember you. The class is simple! The cider is the last bottle, and the champagne is still in the cellar, nothing exploded. Shampoo in champagne bottles is worth it. But it tastes the same to me. I bleed the gas off the cider for about 10 minutes. Great recipe!
Linadoc
Tatyana, I'm glad that everything is successful and to your taste! Cook for health!

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