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Cottage Cider I

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  • Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

Ingredients 9 ingredients

  1. Yeast
  2. Water
  3. 4 lb. of sugar
  4. Apples
  5. Mince
  6. Cider
  7. Champagne
  8. Must
  9. a handful of chopped raisins
Contains Sulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Raisin High in potassium · High in copper · Source of iron

    High in potassium · 825 mg per 100 g, 41% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    High in copper · 0.3 mg per 100 g, 30% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of iron · 2.6 mg per 100 g, 19% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Nutrients per 100 g of “Raisins, seeded”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Dessert or cider apples water raisins white sugar Campden tablets yeast Wash the apples and grate or mince them.
  2. The grater should be made of aluminium or plastic and the mincer of stainless steel or covered with baked enamel;
  3. the ordinary zinc plated meat mincer must not be used.
  4. Squeeze the pulp in small batches through a thick cloth—knitted nylon is extremely good for this—running the juice into a tall jug.
  5. Shake the residuc into a bowl and mix with approximately the same volume of warm water.
  6. Leave for one hour, then squeeze out again, adding this extract to the first.
  7. Measure the volume of the combined extracts;
  8. to every gallon, add three crushed Campden tablets and a handful of chopped raisins, stir well, and return to the jug.
  9. Cover with a thick cloth and leave three days, stirring the contents twice daily.
  10. Add the yeast and keep the jug in a warm room;
  11. fermentation may not start for several more days, since the yeast is restrained for a time by the sulphur dioxide from the Campden tablets that are added to kill any bacteria, derived originally from the fruit.
  12. Once fermentation starts, leave until gas bubbles are no longer formed and then strain through organdie or very fine muslin.
  13. Pour the liquid into large jars, fill them and cork.
  14. Leave in a cold room for several weeks or until the cider becomes fairly clear.
  15. Syphon off the cider leaving the yeast deposit behind, dissolve 4 lb.
  16. of sugar in every gallon of cider, bottle in champagne bottles, cork and tie down.
  17. Store the bottles on their sides in a cool cellar for three months, when the cider should be sparkling.

Plating

Cookware for this recipe

  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Grater
  • Wooden spoon
  • Sieve
  • Measuring jug