Mariii
Linadoc, here I will unsubscribe from op cider, since they are now my favorites in the range of alcoholic beverages.
According to option No. 1, a sour drink was obtained, and according to option No. 2, on the contrary, it was sweet (or semi-sweet). I liked the sweet one more, and the sour one to my husband ... in general, she pleased everyone. To be honest, I have never tried purchased cider, so there is nothing to compare with, but I really liked what happened. By the way, there will be more gases in the cider than in my champagne. It does not foam, of course, but there is such "gas contamination". Now I am pasting labels - I am preparing presents by March 8.
In general, thank you, Lina, for your "distillery" department. I will also do this recipe more than once.
Linadoc
Marina, I'm glad that I pleased everyone! And I’m already all over
Fantik
I raise a subject about cider. Already relevant, apples are on the way.
Quote: lappl1
And a 3-year-old raspberry is a fairy tale!
We have opened a 15-year-old black fruit this year. ))))))) I will not say that it is super. Simply delicious - fortified and sweet. I don't remember the taste of the young. It turns out that dad had as many as 10 bottles in the basement ... Everyone forgot about them, but he lost interest and did not remind them. I had to drain from the sediment.
Fantik
Starter culture was put on cider ... It's been the second day, and then they say it's getting cold ...

Cider (two of its own)
Linadoc
Anastasia, well, that means to a warm place. And in the afternoon in the sun, bask. It stands in my greenhouse, there in the daytime 30 * C on the ground, and at night 22 * ​​C (I close all the window doors). There is also a tank of cider.
Fantik
I don't have a greenhouse. We don't heat the stove yet. Just now I realized - at night I put the heater near the bed, so it was necessary to both the leaven and juice (yesterday the first batch was clocked) to settle in the bedroom to the heater ...)))
Matilda_81
Linochka, Hi! The recipe for the year in the bookmarks, the question has ripened: explain to me the dark why we add syrup?
Linadoc
Quote: Matilda_81
why do we add syrup?
Sugar in the form of syrup so that it disperses well, and sugar as a fermentation feed for yeast and so that it is slightly carbonated.
Elena Kadiewa
Linadochow did the cider end? And mine?
Linadoc
Quote: elena kadiewa
how did the cider end? And mine?
No, just started .... and yours!
Fantik
I figured out how to heat cider. I put the bottle on a touring mat (insulation from the floor) in the room, very close to the oil cooler. I bought a timer for the radiator and set it up - it heats up for half an hour, cools down for an hour and a half or two. The cider is foaming! Hurrah! Maybe someone will come in handy. A mechanical timer costs 300r.
Linadoc
Anastasia., our people rule!
Deva
Lina, I immediately had questions.
We made the starter, it turned out after about five days of infusion of 500-600 ml. I will filter it and pour the liquid into a 10 liter bottle. And you can divide this amount into 20 and 10 liter bottles. Is this amount enough?
Further.
You write: "sugar syrup, cooked at the rate: for every 4 liters of juice 800 ml of water + 600 g of sugar. That is, in each 10-liter canister I have 8 liters of juice and about 2 liters of syrup."
That is, the syrup turns out to be 800 + 600 = 1400. If you take 8 liters of juice, you get two servings of syrup (1400 x 2 = 2800). I have to pour it all into a bottle, or just 2 liters. And all 2800 I have and will not fit.
I also have Melba and Antonovka apples. In what proportion is it better to use them.
Linadoc
Flax, a sourdough additional to the main process, which goes on without us, 20 ml of sourdough is enough for each liter. Syrup according to the recipe, and it is better to pour cider no more than 3/4 of the container, since you need a place for fermentation. Delhi to other tanks, you need to throw everything well.
Linadoc
The variety is not important, choose the taste for yourself.
Deva
With displacement and leaven, I understood everything.But how to choose the taste for yourself? I like sweet apples, wine - dry, saturated, tart, Asti champagne.
Does the original product (juice + syrup) taste very different after fermentation? Well, in theory, it should change, but then how to select the taste. (I’m talking to myself)
Okay, let's try 50/50 sweet and sour Melba juice and sour Antonovka.
Linadoc
Len, you go to my apple champagne and the topic of how I make wine. I can't insert a link from the roof and from the phone.
Deva
Lina. I have a question about a dense foam-puree from the surface of the juice. You write about apple soufflés in pies. : mail1: A recipe. I have this foam "like shoe polish". I put in 20 liters of cider, the foam turned out to be seven liters. The hand does not rise to throw it away. And the squeezes I got very raw and not clean (there are the middle of apples with worms and their like .... and. Therefore, I don't want to make fiber out of this. About Shteba's juicer. top lid and not served in the container.
Linadoc
Flax, I make a sweet preparation from foam and squeeze, the recipe tomorrow or the day after tomorrow.
Deva
What should I do with this foam? Will it lie in the refrigerator for a week, or freeze it?
Linadoc
Elena, today I will try to make a recipe, but in general, it lays well in the refrigerator for several days.
Deva
Yesterday I made ice cream according to Omelchik's recipe "apple ice cream in the brand ice cream maker". Replaced the apple in the recipe with foam. It turned out super. Now, if this foam could be frozen, it would be great. I'll put a porcion in the freezer and see if ice cream comes out later. I'm waiting for your recipe.
Hope-11
Girls, tell me, please, if the cider looks like this on day 4, is it okay?
Hope-11
Cider (two of its own)
Linadoc
Hope, unclear. If it is foam, then it is normal, if there is a mold film on top, then no.
Matilda_81
Quote: Hope-11
Girls, tell me, please, if the cider looks like this on day 4, is it okay?
in my opinion it's mold. better to pour.
Linadoc
If there is mold, then you can remove the mold and boil, cool and re-ferment.
Matilda_81
oh and I'm afraid of her, mercilessly pouring out and throwing out everything that is moldy.
Hope-11
How to ferment again after boiling? it is a pity to pour out, so much work. Thank you very much for your answers.
Linadoc
Hope, everything is written there - the sourdough must be done (liquid yeast).
Hope-11
Thank you. I will try.
Fantik
Filtered for the first time today. My cider went into the second bottle for 1.5 months. Filtered through chintz, but the cider is still cloudy, opaque. Is that how it should be? Oh, I tried it ...)) I am doing 2 options (until it is not sweet at all ...), today I added syrup to the bottle according to the recipe. I understood correctly - the syrup is topped up twice? After the first filtration and during bottling - in each bottle?
Linadoc
Anastasia, everything is correct, 2 times. The turbidity will go away only after settling.
Jouravl
Linadoc, Lina! please tell me - yesterday, when I was pouring the first portion of cider, syrup was poured into the bottom of the bottle. Today I looked, it did not dissolve, can you chat a bottle?
And this is not a precipitate, but a syrup solution. Will it dissolve further, or will it stand out like that?
Cider (two of its own)
And mostly I have dark bottles, I can't see anything, but I looked closely and the same story
Linadoc
Shake well and then after another couple of days.
Jouravl
Linadoc, Lina! Thank you so much! And then I was afraid to touch them, suddenly it explodes ...
Linadoc
Quote: Jouravl
suddenly explode ...
It is too early ! You can still open it for a couple of weeks once a week and release the gases.
marina-asti
Quote: Linadoc
Add the sourdough squeezed through cheesecloth and sugar syrup cooled to 30 * C, boiled at the rate: for every 4 liters of juice 800 ml of water + 600 g of sugar. That is, in each 10-liter canister I have 8 liters of juice and about 2 liters of syrup.

I already have the sourdough ready, I'm going to make some juice today (I hope the apples haven't frozen overnight).
Question! Is syrup required? We have very sweet apples, we closed all the juices without sugar, and even me it is sugary sweet.
Linadoc
Quote: marina-asti
Is syrup required?
The syrup is needed for the yeast to work, they convert this sugar into alcohol and acid.
Fantik
Cider to be! Linochka, thanks again! This discovery for me ...
I went to the cellar.

Cider (two of its own)

Cider (two of its own)

Cider (two of its own)
Deva
]
We have very sweet apples, we closed all the juices without sugar, and even me it is sugary sweet.
Marina, as this apple variety is called. I really want sweet, late and juicy
Linadoc
Anastasia, the beauty! With the first cider you!
Fantik
Lina, Thank you!
Elena, I join. Also not averse to recognizing the grade. However, the sweetness still depends on the soil and the amount of heat. On the sands and to the east of Moscow, I never have apples like my mother-in-law - 100 km to the south and on red clay ...
Deva
Lina, thank you so much for the recipe. Our cider is a success. They haven't bottled it yet, but have tried it, have already tried it.
Delicious, sweet (we made a sweet version), no champagne needed. True, there is still a slight smack of mash, but the cider is not quite ready yet. We will bottle it at the end of November, at the beginning of December. But for my birthday, I’ll give the girls a try. Let them try to guess what it is, and from what.
Cider (two of its own)
Photos are not very good, did not plan a photo session.
Linadoc
Deva, Elena, I see that everything is fine! Glad that everything worked out! The taste will go away after further fermentation in the bottle.
Jouravl
Linadoc, Linochka! Thank you so much for the recipe
I did it in two ways at once. We are already tasting the first one with might and main, but why did I get champagne ....: girl_haha: When we opened it for the first time, almost the whole bottle flew out
Now they learned how to open it in an ice bucket (or before serving it in the freezer), otherwise everything runs away .. It seems my joint is that I added more syrup to the bottle. It seemed a little sour to me, well, I tried .. An unexpected effect, but we are happy
Stands in drag bottles in the basement, I don't know, maybe put them ...
I wanted to make a separate champagne, but I didn't have time .. and then it turned out by itself.
And delicious!
The second option has not yet been tried, it is not enough time.
Thank you
Linadoc
Hope, you need to accurately measure the syrup and the first 2-3 weeks after pouring into the bottles, you can open the cork once a week and release the gas, and then completely close it. Anyway, congratulations!
Jouravl
Linadoc, Lina, I measured, but apparently not exactly ..: girl_manikur: The tasting was before that. : drinks_milk: And for two weeks we opened and let the air out. But then, I bought a measuring set of spoons with a difference of 5 ml, and only then, exactly according to the recipe ..
Concerning the second option, I will unsubscribe a little later.
Kirinka
Cider (two of its own) Thank you for the wonderful recipes !!! This is my creation of the outgoing year. There were a lot of apples, but unfortunately, these are mainly summer varieties, and due to the high temperatures lasting until late autumn, it was unlikely that a successful cider would have turned out. And I decided to make such a wonderful drink only because I felt sorry for the apples. But now I think that next year I will try to make summer ones as well. I really liked it!
Kirinka
By the way, for those who are just deciding for themselves whether to do it or not: do it, do not hesitate and do not be afraid - yeast is a living organism, they feel your mood, and react very quickly to its change. They need to be approached with love. Any living creature rejoices in love and affection, and responds in kind. The main thing is to follow the instructions - and everything will work out!

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