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Ingredients
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Cider Base
Flavoring
Method
Preparation of Cider Base
- 1
Prepare the Apples
Wash and chop the red apples into quarters. Do not remove the skins, as they contribute to the flavor.
- 2
Juicing the Apples
Place the chopped apples into a cider press or juicer to extract the juice. Collect the juice in a large container.
- 3
- 4
Add Yeast
Sprinkle the yeast over the mixture and stir gently. If using tannins, add them now.
Fermentation
- 5
Ferment the Mixture
Cover the pot with a clean cloth and let it sit at room temperature for 24 hours to allow fermentation to begin.
- 6
Transfer to Fermentation Vessel
After 24 hours, transfer the mixture into a fermentation vessel, making sure to leave some space at the top. Seal with an airlock.
- 7
Fermentation Process
Let the cider ferment in a cool, dark place for about 1 to 2 weeks. Check periodically to ensure fermentation is active.
Flavoring and Bottling
- 8
Add Flavorings
Once fermentation is complete (bubbles have stopped), add the cinnamon sticks, cloves, star anise, and lemon zest to the cider.
- 9
Secondary Fermentation
Let the cider sit for an additional 3 to 5 days to infuse the flavors into the cider.
- 10
