Cider
Ingredients
Directions
Prepare
Ensure the mill, press, and all materials are clean and free from must.
Grind the ripe apples and let the juice sit in the pumice for 24 hours for better flavor.
Ferment
Place the juice in open-headed casks or vats to allow proper fermentation.
Monitor the fermentation for hissing noises and bubbles forming a crust.
When the crust cracks and white froth appears, draw off the liquor into clean casks immediately.
Finish
Fumigate the cider with sulphur using a strip of canvas or rag.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Ripe apples
- Provide the juice that ferments into the cider, along with sugars and flavor.
- Sulphur
- Fumigation of the cask to help keep the cider clean and stop unwanted fermentation.
The step that matters
Drawing off the liquor when the crust cracks. Timing matters: once the cap cracks and white froth appears, fermentation is at a stage where delaying can let the cider turn sour or spoil. Moving it promptly into clean casks limits contact with the spent pumice and unwanted microbes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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