Friday, July 6, 2012
Making Hard Cider
All you need to start partying is 1 gallon/ 4 liters of fresh apple cider or apple juice in a big glass jug and some cheesecloth or mesh. Make sure the juice does not contain preservatives. The preservatives are put there to prevent microorganisms from growing and in this case you want yeast to come to the party. To get your Hard Cider going just take the lid off the cider and cover the top with cheesecloth or mesh. This allows yeast in, but keeps the flies out. The whole process takes about a week. It is wise to taste it after three days and then every once in a while after that during the week. You want the taste to be hard and dry, no longer sweet and bubbly. If you go past a week, it may start to have a sour edge.
For more fermented food and drink recipes check out Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Fratz.