Cider Wine

Before cooking, you need to prepare the fruits: sort out the apples, wipe each with a dry towel (without washing!), put them in a warm room for 3 days. Then chop the apples whole in a meat grinder, removing only the stalks.

Prepare the container (I will have three-liter cans), wash, wipe dry. We put 2.5 kg of the resulting applesauce in jars (if a container of a different volume is used, then it should be filled no more than 2/3).

Add sugar at the rate of 100 grams per 1 kg of apple mass (that is, I put 250 grams of sugar in a 3-liter jar), close the neck with gauze and leave for 3-4 days in a dark place at room temperature. Do not forget to mix the contents of the container daily.

The fermented cider is drained from the sediment and filtered through gauze folded in 3 layers. We bottle the drink and wait for maturation, which will end in about 3 months. All this time, the cider should be kept in a cool room (at a temperature of about 6-12 degrees).

That's it, the amber drink is ready to drink!