Stock & Row, Slow & Low, Dry Cider 5%, Bloomfield, Ontario Recipe

Cider Making Process

1. 1

   Prepare the Apples

   Wash and chop the fresh apples, removing any seeds and stems. Place them into a large pot.

2. 2

   Add Water

   Pour 2 cups of water over the chopped apples in the pot.

3. 3

   Cook the Mixture

   Bring the mixture to a boil over medium heat. Reduce the heat and simmer for about 30 minutes, stirring occasionally until the apples are soft.

4. 4

   Strain the Juice

   Using a fine mesh strainer or cheesecloth, strain the mixture to extract the apple juice. Collect the juice in a clean container.

5. 5

   Add Ingredients for Fermentation

   In the collected apple juice, stir in the sugar, yeast, cinnamon stick, cloves, and lemon juice.

6. 6

   Ferment the Cider

   Transfer the mixture to a fermentation vessel, covering it with a clean cloth. Allow it to ferment at room temperature for about 1 to 2 weeks.

7. 7

   Bottle the Cider

   After fermentation, carefully transfer the cider into clean bottles, leaving some space at the top. Seal the bottles tightly.

8. 8

   Carbonate and Chill

   Let the bottled cider carbonate in the fridge for an additional week before serving. Serve chilled.