Apples soaked with mustard

What a joy when apples were born!You walk around the garden admiring the liquid fruits, and the idea of how to preserve this wealth has already stuck in your head.And there is nothing easier than to wet apples.
Antonovka is considered to be the best variety for wetting, it has been and remains beloved by many for its unique "Antonovsky" aroma and special suitability for various culinary products.Its yellow-sunny color will not change its color even when wet, unlike other varieties.

The collected apples should lie down for two weeks before urinating.Then wash them, dry them and put them in a container, shifting the leaves of cherries and black currants.It would be nice to get hold of rye straw to lay it on top of apples, but in the absence we put all the same leaves.
Now we are preparing the wort:in a small amount of cold water, stir the rye flour, pour into a liter of boiling water, stirring continuously.Then, in boiled and cooled water, add sugar, salt, mustard powder and brewed flour, stir everything again.And pour this wort over the apples, put a little pressure on top, so that the apples do not float.
In the first days, if the apples will absorb a lot of liquid, then add, just, sweet water, do not be afraid of sugar apples will not spoil, only will be better.If foam forms on the surface, then it must be removed so that mold does not form, and the oppression is washed with clean water.

In the process of fermentation, the sugar contained in apples is converted into alcohol, carbon dioxide and lactic acid, they will be the main preservatives of the product.Due to mustard, apples will become elastic, vigorous, and the wort will slightly resemble the piquant taste of champagne. This is all the grace that the apples will absorb. It is better to store them in a cellar or basement at a temperature no higher than 6 degrees.

How to calculate the number of cans, why banks explode and how to avoid it, as well as secrets and life hacks, read the article about preparations for the winter.