tue, sep 22, 20
hard pear-apple cider
cider, fall, easy
1 gallon container or bottle
1 large pot
fine mesh strainer or cheesecloth
1 brewsy bag
2 pounds of fresh pears (type of your choice)
2 pounds of fresh apples (type of your choice)
3 cups of water (or more, if needed)
1 1/2 pounds of sugar
4 cinnamon sticks
1 whole nutmeg
2 tsp whole cloves
wash your pears, apples, and oranges, and slice into quarters.
add all the fruit to your pot, along with your sugar, water, and spices.
heat until just before boiling, stirring and mashing the fruit, until all sugar is dissolved.
cover and let simmer for 20 minutes.
strain before moving to gallon container and let sit for about 15 minutes to reach room temperature.
add brewsy bag.
apply the airlock and leave the container somewhere dark and warm (75-77°F is best) for 3 days.
move to the fridge for 48 hours. you may add more spices at this point in the process, if desired.
after 48 hours in the fridge, pour cider off the sediment that has gathered in the bottom of the bottle (best to pour into an extra empty bottle or large bowl, rinse out the original bottle, and then return wine to newly rinsed bottle).
store your cider in the fridge to keep chilled and fresh.