Apple cider - one of the oldest and most famous wines in the world, not counting wine. Recipe cooking apple wine known by the ancient Egyptians, the widespread popularity it once enjoyed in Europe and in England and to this day apple wine is considered the national drink. To make it, you can use the apples of different varieties and degrees of maturity, except that very much green. Before use, the apples need to view, cut rotten place, remove the stalk, and if the apples are worm-eaten, then the wormhole is also desirable to remove, otherwise the wine will get something from beef broth. Sorted the apples are washed, cut into pieces and passed through a meat grinder or other grinder. The resulting cake is put in the cylinder (in the liter-2, and in desyatilitrovy-8 kg), add sugar (100 - 150 g per 1 kg cake), tie the neck with gauze and put the cylinder in a warm place. After 2-4 days cake floats to the surface, and the juice collected in the bottom of the container. His draft, and cake squeeze. To the resulting juice, add sugar (100-150 g per 1 liter of juice), water bottle close the gate and put the juice to 15-20 days for fermentation. When the fermentation is complete, the juice is drained through the siphon and packaged in bottles or cans, which are immediately sealed. Reprinted from the publication: "Billets in store berries, fruits, nuts." Compiled by V. Repetsky type. Oktoober. Tallinn. 1991 On a Sergey Popov added that the need to break up the apples on the "Large", because cake, obtained through the fine mesh grinder, poorly paid juice.
