Cider with yeast

We will need ripe fruits, but of different varieties: tart, sour, sweet, so to speak, apple mix.
So:
- my apples, remove the core and stalk, cut into arbitrary slices, then grind in a meat grinder (large);
- we put the resulting mass into a prepared container (preferably with a wide neck), filling the containers with 3/4 of the total volume;
- pour sugar (100 grams per 1 kg of cake), stir;
- we close the top of the container with gauze and leave it at room temperature for fermentation, mix the mass daily;
- after 3-4 days, drain the released juice, carefully squeeze the cake, filter the liquid through a sieve, lining it with gauze;
- add yeast and sugar (at the rate of 150 grams per 1 liter of juice), pour into a bottle and close the neck with a water seal;
- we leave the drink to reach the desired state for about 25-30 days, after which we pour it into prepared bottles and seal them with corks.

You can taste it!