How to make homemade liquor from apples

Apple liquor

You will need:
– 1.5 kg of apples;
– 1 l of vodka;
– 1 kg of sugar.

For a richer flavour, you can add a cinnamon stick or a vanilla pod to the liquor.

Peel the apples from the peel, remove the core from them and cut the flesh into slices. Grind apples in a food processor until puree state. Mix them with sugar, put them in a saucepan and heat to 60oC. Stir the puree until the sugar has dissolved completely.

Put the finished mass into a container with a lid, pour vodka and put it in a cool place. After a week, strain the liquor, pour it over the bottles and endure for at least 3 months before drinking.

Home apple cider

You will need:
– 3 apples of the “Golden” variety;
– 3 apples of the “Gala” variety;
– 1 apple of the “Fushi” variety;
– 1 apple of the “Grennie-Smith” variety.

You can vary apple varieties in order to get more or less sweet cider.

Leave apples in a warm place for 2-3 days, so they will garter, but do not begin to spoil. After that, remove the core from the apples, fold them into a food processor and grind to small cubes. Leave that mass overnight. After 8 hours, grind the apples once again, turning them into a mash. This mash wipe through a sieve so that you have only juice left.

Leave the juice for another 48 hours in a warm place. Don’t worry if the mold appears – just remove it. After 2 days, filter the juice again. Take a bottle with a tightly closing lid and proterilize it in boiling water. Fill this bottle with the resulting apple juice, if it is too thick, add water. Close the container with a lid and leave for 3 days.

Cider will be ready for consumption in 3 days. Open it carefully, as the abandoned liquid can foam and splash out. Also note that since such alcoholic beverage is prepared without sterilization and sugar, this type of alcohol can be stored in the refrigerator for no more than one month.

If this way of cooking cider seems too long and complicated, use a simpler recipe. Squeeze the juice from the apples, add 1 tsp of dry yeast to it and leave the mixture in a warm place for two days. Ready drink strain and pour over the bottles.

It will be ready for consumption in 3 days, but in taste it can be inferior to cider made according to the traditional recipe. Please also note that for this recipe only freshly squeezed juice, not shopped with added sugar.

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