Traditional cider is made from apples, but in addition to apples, other fruits, berries and various edible flowers and herbs can be used as a spice to suit your taste. The Presto Cider fermentation kit is enough to use 25 liters of cider. Can also be used for a smaller amount. There are manufacturing instructions in the package.
Necessary equipment (not included in the package): Fermentation vessel, strainer bag, cloth, disinfectant, liquid thermometer, specific gravity meter, caps, capping device and bottles.
Ingredients: Citric acid (E330) 22g, Yeast nutrient 10g (diammonium phosphate), Cider yeast 9g (7g cider yeast, 2g special nutrient), Enzyme 1.33g (pectolase)
Making apple cider:
Apples are washed well, domestic unsprayed apples do not need to be peeled. Remove the cores and block the apples. You can also squeeze them into fresh juice, which is desirable when making cider.
About 20-25 l of cider requires 8-12 kg of apples in blocks and about 2 kg of sugar. When using freshly pressed juice, you need at least 10 l of it, but cider can also be made from undiluted juice, in which case you don't necessarily need to add sugar at all. When using diluted juice, sugar is added to the extent that the specific gravity of the juice is 1.040-1.050 when put to ferment (this way the cider becomes 5-6.5 vol% strong). 25 g of sugar/liter of juice increases the specific gravity of the juice by 10 degrees on the scale of the specific gravity meter, e.g. 1.040 -> 1.050.
