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To Make Cider

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United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. Must
  2. Apples
  3. Lime
  4. 54 VINEGAR
  5. Cider
  6. a gallon of boiling water
Contains Sulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lime High in vitamin C

    High in vitamin C · 29 mg per 100 g, 36% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Limes, raw”, 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.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. To mate cider that wdll keep sweet for a length of time, require^ particular attention to all the points.
  2. All the works and utensils in use must be perfectly clean, so that nothing acid shall come in contact with the pulp or liquor while pressing.
  3. The casks should be cleaned in the following manner: After washing each barrel clean, put in a lump of unslacked lime, and pour in a gallon of boiling water;
  4. bung it up, and roll the barrel several times a day, 14 1 54 VINEGAR.
  5. letting it lay with the bung down ;
  6. in the evening, empt) out the lime-water, and wash the barrel clean in several waters;
  7. after the water is drained out, burn a brimstone match in it, made of a piece of coarse muslin one inch broad, and four long, dipped in melted brimstone;
  8. light one end of the match, and put it in ;
  9. put the bung on slightly, so as to hold the other end, and allow air sufficient to make it burn ;
  10. when the rag has bul-neti out, drive in the bung to keep in the sulphuric gas, which, if allowed time, will condense on the sides.
  11. The apples should be kept under cover, and secured from rain.
  12. After they have laid to mellow for two or three weeks, select those that are sound;
  13. break off the stems and leaves;
  14. have the trough perfectly clean, and after Ihcy are ground, keep tliem from the sun and rain for twenty-four hours;
  15. tlien press tliem, and fill into the casks;
  16. the first running is always the best;
  17. each cask that is filled should be numbered, so as to know the quality;
  18. and after they are all filled, draw off and mix them, the weak with the strong;
  19. keep the casks filled up with cider while they are fermenting;
  20. when the fermentation is subsiding, there will be a thin white scum rise slowly: when this is all ofT, lay on the bung lightly;
  21. rack it off in a lew days in barrels, in which brimstone has been used, and bung' it tight;
  22. rack it off again in March, and keep the bungs in tight.

Plating

Cookware for this recipe

  • Saucepan
  • Colander