6/17/2023 0 Comments Homemade apple juice recipe![]() ![]() I like to use brown sugar, which adds a depth of flavor, however, white sugar is fine as well.Otherwise, you can just guestimate using the recipe. A hydrometer isn’t necessary, however, it’s the easiest way to test how much sugar is in the apple juice and when it is ready for bottling.Avoid citrus, bananas, and tropical fruits which don’t ferment as nicely. Feel free to use juice that is a mix of apple and berries.All you want on the label is juice and maybe Vitamin C (ascorbic acid). Don’t use apple juice that contains additional sugar, preservatives, or additives.Then pour into the fermenting jug and allow to cool to just above room temperature before adding the yeast. To pasteurize the juice, bring it to a boil and simmer for 5 minutes. If you are using homemade apple juice, you will need to pasteurize it to prevent contamination from wild mold, yeast, and bacteria.So if you like sweet cider, drink it within 1 month. Because this recipe is a sulfite-free recipe the cider is not shelf-stable and will continue to ferment, even in the fridge. Store the cider in the fridge and enjoy it within 2 months. Leave the bottled cider to ferment at room temperature for another 1-2 weeks, until it is carbonated.Then mix the sugar water into the cider just before bottling. To prime, the carbonation, add mix 2 Tbsp of white sugar or dextrose in 1/4 cup of boiling water.If you like sweet cider, bottle it after 2 weeks. ![]() Exactly how long you leave the cider to ferment will depend on your personal taste.
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