Pear apple cider

1. Apples and pears are passed through a meat grinder, then squeeze the juice out of the resulting puree. This can be done with gauze. Or use a juicer, which will significantly save time and effort.
2. Check the resulting juice for the amount of sugar - you need it to be at least 12%. If necessary, add sugar and mix the juice so that all the crystals dissolve.
3. Pour the juice into three-liter jars, filling them by two-thirds. Close the top of the jars with hydraulic locks.
4. Put the jars in a warm place for 5-7 days (this is how long the fermentation process usually lasts).
5. Fermentation is over - filter the cider through several layers of gauze.
6. Add sugar to the cider at the rate of 50 grams per liter of drink. This is necessary in order for the drink to become stronger.
7. Pour the liquid into the jars again (also without filling them completely), close the hydraulic seals and leave for re-fermentation.
8. When the process comes to an end, filter the cider through cheesecloth and bottle.
9. Remove the bottles for two weeks in a dark place, the temperature is room temperature. Then for a few more days in the cold.

Cider is ready for tasting!