Cider From Apples and Pears

Ingredients

• 150 kg apples (reduced to pulp)
• 150 liters water

Directions

1. Divide the pulp into 3 lots of 50 kg each and place in separate tubs.

2. Pour 50 liters of water into the first tub and let it macerate for 24 hours.

3. Draw off the liquid from the first tub into the second tub, then add another 50 liters of water to the first tub and macerate for another 24 hours.

4. Transfer the liquid from the second tub to the third tub, and the liquid from the first tub to the second tub. Add 50 liters of water to the first tub and macerate for 24 hours.

5. Draw off the liquid from the third tub, then transfer the liquid from the second tub to the third tub, and from the first tub to the second tub.

6. Replace the exhausted pulp in the first tub with freshly ground apples, and rearrange the tubs so that the first tub is at the bottom.

7. Draw off the liquid from the second tub into the third tub, and from the first tub into the second tub.