Cider color is gorgeous, clear and transparent, easy muscle invigorate the circulation of blood, sending out rich and the wine nutrition with sweet apple is stomachic, cider ferments the method has several kinds, one kind uses the make wine that wine microzyme ferments and becomes, another kind uses high wine low perhaps spend wine to immerse and become. Bubble wine, still have what a kind of natural microzyme that uses fruit face ferments and become.
● cider is the apple ferments a very healthy wine, wine precision does not exceed 9 degrees, and simple good do
● material: Apple 1 jin, candy 70 grams, wine yeast is right amount
● chooses build bigger, fresh, sweet the apple that spends moderate. Had better be late-mature apple, without decay, and the apple that does not have a pest. Clean the apple clean accuse to do water share. Extract the apple into juice with juicer next
● prepares vitreous canister, high temperature disinfection, cool work, without moisture, pour cider into vitreous canister. Put sugar next, ferment quickly, join fruit yeast, bottle is unfavorable put too full, stay have one part air, the environment that puts vitreous kettle in 25 degrees or so next allots ferment.
Begin to a lot of bleb arise gradually bleb is reduced, time uncap, bleb drop off, ferment at this moment finish basically, filter the pomace in the apple next come out, inside the vitreous bottle that puts a disappear to cross poison, can add lemon juice, it is OK to save two months to control next drinkable, if be saved for a long time, can add high white spirit.
The brews cider method with good what do you have? Leave a message be shared!
