California Farm Apple Cider Recipe by Hobby Horseman
Cooking Instructions Press time an hour, fermentation 4 weeks 1 Press apple juice. Cut apples in quarters, remove blemished spots, press till you have seven pints of apple juice. About 20 apples. 2 Pasteurize wild yeasts from pressed juice. Put 7 pints of juice in warm oven at 170F, about three hours, to kill the wild yeasts, then turn oven off. Cool below 72F degrees. Mix brewers yeast into cold juice. Stir in 160 grams of cane sugar. 3 Pour cold juice in two gallon plastic container, half full to prevent overflowing, put airlock lid on, activate lock with water. Keep container under 72F degrees for four weeks. Check airlock water level weekly. Siphon apple cider into four sterilized pint bottles with reclosable tops after four weeks. Prime each bottle first with 1/8th teaspoon of dextrose sugar to create sprakling juice. Stays fresh for one year. Enjoy. 1 Press apple juice. Cut apples in quarters, remove blemished spots, press till you have seven pints of apple juice. About 20 apples. 1 Press apple juice. Cut apples in quarters, remove blemished spots, press till you have seven pints of apple juice. About 20 apples. 2 Pasteurize wild yeasts from pressed juice. Put 7 pints of juice in warm oven at 170F, about three hours, to kill the wild yeasts, then turn oven off. Cool below 72F degrees. Mix brewers yeast into cold juice. Stir in 160 grams of cane sugar. 2 Pasteurize wild yeasts from pressed juice. Put 7 pints of juice in warm oven at 170F, about three hours, to kill the wild yeasts, then turn oven off. Cool below 72F degrees. Mix brewers yeast into cold juice. Stir in 160 grams of cane sugar. 3 Pour cold juice in two gallon plastic container, half full to prevent overflowing, put airlock lid on, activate lock with water. Keep container under 72F degrees for four weeks. Check airlock water level weekly. Siphon apple cider into four sterilized pint bottles with reclosable tops after four weeks. Prime each bottle first with 1/8th teaspoon of dextrose sugar to create sprakling juice. Stays fresh for one year. Enjoy. 3 Pour cold juice in two gallon plastic container, half full to prevent overflowing, put airlock lid on, activate lock with water. Keep container under 72F degrees for four weeks. Check airlock water level weekly. Siphon apple cider into four sterilized pint bottles with reclosable tops after four weeks. Prime each bottle first with 1/8th teaspoon of dextrose sugar to create sprakling juice. Stays fresh for one year. Enjoy. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Impossible Banana Bread Coffee Cake Creamy Baked Cheesy Chicken 🐔 Spaghetti 🍝 Impossibly Easy Mexican Chorizo Breakfast Bake Spinach Fettuccine with Homemade Basil Pesto Banana Chocolate Chip Bread Impossible Banana Bread Coffee Cake Creamy Baked Cheesy Chicken 🐔 Spaghetti 🍝 Impossibly Easy Mexican Chorizo Breakfast Bake Spinach Fettuccine with Homemade Basil Pesto Banana Chocolate Chip Bread Sugar Free Anjir khajur Modak Protein crêpes Authentic Hainanese Chicken Rice Chocolate Modak Impossible Banana Bread Coffee Cake Mexican coins ডিম ভাপা Impossibly Easy Mexican Chorizo Breakfast Bake My Strawberry Jelly, Ice cream, Fresh Strawberries and Syrup 🍓 Stuffed Bottle gourd Sugar Free Anjir khajur Modak Protein crêpes Authentic Hainanese Chicken Rice Chocolate Modak Impossible Banana Bread Coffee Cake Mexican coins ডিম ভাপা Impossibly Easy Mexican Chorizo Breakfast Bake My Strawberry Jelly, Ice cream, Fresh Strawberries and Syrup 🍓 Stuffed Bottle gourd