Ploughman Ashmead's Kernel Cider (pa) Recipe
Make Ploughman Ashmead's Kernel Cider (pa) Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Ploughman Ashmead's Kernel Cider (PA)
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cider Base
Flavoring (optional)
Method
Preparing the Cider
Step 1: Prepare the Apples
Wash the Ashmead's Kernel apples thoroughly under running water to remove any dirt or pesticides. Cut the apples into quarters, removing any bad spots or bruises.
Step 2: Extract Apple Juice
Using a cider press or a juicer, extract the juice from the quartered apples. Make sure to collect the juice in a clean container.
Step 4: Add Yeast
Sprinkle the yeast over the mixture and gently stir to incorporate. Allow the mixture to sit for about 10 minutes to activate the yeast.
Step 5: Add Flavorings (Optional)
If desired, add a cinnamon stick, whole cloves, and freshly grated ginger to the mixture for additional flavor.
Fermentation Process
Step 6: Ferment the Cider
Cover the fermentation vessel with a clean cloth or airlock and place it in a cool, dark place. Allow the cider to ferment for 1-2 weeks, checking periodically for bubbles, which indicate fermentation.
Step 8: Aging
Store the bottles in a cool, dark place for at least 2-4 weeks to allow the flavors to develop. The longer it ages, the more complex the flavors will become.