Cider

Ingredients

• ripe apples (yellow or yellow intermixed with red)
• coarse sea salt (formerly 'bay salt')

Directions

1. Collect ripe apples that fall from the tree without shaking.

2. Separate apples by color: green or red should not mix with yellow.

3. Examine and remove any decayed or green fruit.

4. Grind the apples into a uniform mass, ensuring rinds and kernels are indistinguishable.

5. Let the pulp sit for 24 hours before pressing.