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Ingredients
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Fruits
Yeast and Sugar
Water and Additives
Method
Preparation
- 1
Wash and Prepare Fruits
Thoroughly wash the apples and pears under running water. Remove any stems, leaves, and blemishes. Cut the fruits into quarters or smaller pieces, leaving the skin on for added flavor.
- 2
Juicing Fruits
Using a fruit juicer or a blender, extract the juice from the prepared apples and pears. If using a blender, blend the fruit pieces until smooth, then strain through a fine mesh sieve or cheesecloth to separate the juice from the pulp.
Fermentation
- 3
Combine Ingredients for Fermentation
In a large fermentation vessel, combine the freshly extracted apple and pear juice with the filtered water, granulated sugar, and lemon juice. Stir well to dissolve the sugar completely.
- 4
Add Yeast
Sprinkle the champagne yeast over the surface of the juice mixture. Do not stir it in. Allow the yeast to hydrate for about 15 minutes before gently stirring the mixture.
- 5
Seal and Store
Cover the fermentation vessel with a clean cloth or airlock lid to allow gases to escape while preventing contaminants. Place the vessel in a cool, dark place (around 60-70°F) for fermentation to occur.
Bottling
- 6
Monitor Fermentation
Let the mixture ferment for about 1-2 weeks, checking daily for bubbles or signs of fermentation. The process should slow down as fermentation nears completion.
- 7
- 8
Seal and Store Bottles
Cap or cork the bottles securely and store them in a cool, dark place for another 1-2 weeks to carbonate. After this period, the cider is ready to drink.