![]() It doesn’t require sugar or yeast nutrient. If you want to make cider without added sugar, here’s my simple fruit juice cider. The resulting cider will be low alcohol and probably won’t carbonate with this recipe. This recipe can be made without added sugar or yeast nutrient, however, it won’t ferment as well.If this is your first time making homemade cider or wine, then here are a few things you should know: This hard apple cider recipe is sulfite-free! Even if you don’t have a sulfite allergy, you may be sensitive to a load of sulfites in commercial hard cider. Sulfite free: Store-bought hard cider contains a lot of sulfites.And if you’re lucky enough to have an apple tree, then using your own pressed apples means that making hard apple cider is practically free! Affordable: Apple juice is much cheaper than hard apple cider.Fun fruit flavors: Making apple berry cider is easy! Just use a mix of fruit juices for fun and flavorful cider.If you like sweet cider, then stick it in the fridge early. Dry or sweet: I like really dry cider, so I let my cider keep fermenting until it is as dry as possible.Just add the ingredients, pop in a $2 airlock and you’re done. Simple: Using store-bought jugs of juice eliminates the need to sterilize equipment.Here are a few of the reasons why I prefer homemade hard apple cider to store-bought versions: Best of all, homemade hard apple cider is refreshing and delicious! Using store-bought apple juice makes this recipe even simpler. To can, as we have done here, pour warm apple juice into hot sterilized jars leaving 1/2 inch head space and process in a hot water canner for 30 minutes.Hard apple cider is probably one of the simplest home brewing recipes. If freezing, simply allow liquid to cool and store in air tight containers. Here are two tried and true methods for preserving your homemade juice: freezing or canning. Otherwise leave it unsweetened as we did. How is the sweetness? If too tart, add sugar to taste and whisk until dissolved. Transfer juice to a clean pot and simmer on low. We prefer more "pulpy" unfiltered juice so we skipped this step. You can filter your juice as many times as you would like. There are several ways to filter juice, but you can easily do this by setting up a fine mesh colander with a few coffee filters set inside. When all of your juice is collected you can filter it to produce a clearer liquid. Do not toss away the mash or peels! The mash can be spiced and turned into apple sauce and the peels can be used to make apple jelly. You will obtain three separate end products: apple juice, mash and peels. Alternatively you can use a food mill to do the job. Using a jelly fish spatula work the mash back and forth in the sieve to get as much juice through as possible. Step Five: StrainWorking in batches, pour apple mash into a sieve set up over a large bowl. ![]() Every so often take off the lid and squish with a potato masher to help the apples along. We learned that a slower simmer helps to draw out the juices more effectively. Cover the kettle and simmer on medium high until the apples break down and become soft. Place all the apples into a large stock pot or kettle and add about 2 inches of water. ![]() This step helps to break the apples down faster while the cook. ![]() Cut apples either in half or using an apple cutter (as in the picture above). Discard any blemished or bruised parts of the apple. There is no need to peel or core the apples- there is a ton of flavor and juice that can be extracted and besides, they will be removed later. Step Two: Scrub Them UpWash apples thoroughly and pick through to ensure any bad ones are discarded. ![]()
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