Home-Made Apple Cider

New Zealand Listener, Volume 2, Issue 40, 29 March 1940, Page 45

Home-Made Apple Cider

‘Dear Aunt Daisy, We have several apple trees, and I am grieved to see a tremendous lot of "windfalls" going to waste. I have made a lot of jelly, but I would love to make some cider. Could you give me a recipe please? -" Thirsty One," (Thames). Yes, here is a recipe which was sent, many years ago, to the grandfather of

one of our Chain. It is a most refreshing dink, and takes only a week to make. It can be made from windfall apples, or even from the skins and cores alone. Cut up the apples, and put them in a large jug or basin, or anything except a tin. Well cover them with water, and let stand for three days. Put a piece of muslin over the top, to keep out the dust, and so on. After three days, strain into bottles, adding one dessertspoonful of sugar to each bottle, quart size. Cork well, and leave three more days, when the cider is ready to drink. In very hot weather the corks are apt to blow out even after two days, so that it is safer to tie them down. Here is another way of making it, equally well vouched for. Take skins and cores of apples, or some windfalls cut up, or both together. It is really a good way of using up what many people waste. Put them into a large jar of water, which has in it four or five large tablespoons of sugar, previously melted in hot water. Now add a handful of raisins, or peach skins, or lemon finds. Let soak for four or five days, stirring occasionally, when it will ferment. Then strain and bottle, tying the corks down. It may be drunk after three days in hot weather, but is better if kept longer. The bottles must be kept airtight. When making a fresh brew, add to the new lot some old skins, as a starter, and repeat the whole process,